Butternut Squash Soup

For Rory's Kids:


Peeled and diced Butternut Squash (2 cups)
Diced Carrots (~ 1 Cup)
Chopped sticks of Celery (~ 1/2 cup)
Chopped onion (to your taste ~ 1/4 cup)
LIQUID: 3 Cups Chicken broth (or vegetable broth or water) to cover all veggies
1 or 2 Bay Leaves, (if you dont have, dont worry)
Salt (to taste)
Pepper (to taste)
Sugar (2 tbs)
1/8 spoon of cinnamon, or nutmeg, or mace (not all of them)
Juice of 1/2 lime or lemon.

Put all veggies and Bay leaves in a pan. Cover it with liquid and let it simmer for few hrs (till all is real soft,  one can do this in slow cooker such as crockpot). Remove bay leaves and discard. Put all veggies in a blender and purée them (or use stick blender to do the same in pan). While blending add all your seasonings i.e. pepper, salt, sugar cinnamon (or nutmeg or mace) and lemon or lime juice. Serve (it should give you about 3 to 3, cups). For garnish you can use 1 to 1/2 teaspoon heavy cream. To make it more luxurious add 1/4 stick of butter while blending.  When cooking for Helen and others you can add some white wine, twig of fresh French Tarragon (don’t overdo) !!

Soup will be great source of Vitamin A (for eyes, skin etc), and antioxidents.

Send me a note after tasting it ....Good luck !!