**Butternut Squash Soup

Makes 8 servings

Ingredients
2 T olive oil
1 large onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1 Granny Smith apple, peeled and finely chopped
2 garlic cloves, chopped
3 pound Butternut squashed- remove skin de-core  ( I use 4-12oz bags from trader joes)
32-ounce chicken broth
2 bacon strips cooked ( may be omitted)

Additional Ingredient( may be omitted)

2 teaspoons fresh lime juice (add slowly and continue to taste as add because can be powerful)
2 tablespoons honey (optional, i usually don't add)
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper ( this makes the soup a little spicy so can omit)
1/4 cup whipping cream

Garnishes: sour cream, bacon


Preparation

Heat up oil. Sauté onion and carrots 5 minutes or until onion is tender.

Add celery and apple, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Add butternut squash and chicken broth and 2 bacon strips. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.

Process squash mixture, in batches, in a blender or food processor until smooth.

Now I like the soup right here but if you want a sweeter , creamier taste add additional ingredients.

Return to stove. Add lime juice and next 7 ingredients. Simmer 10 minutes or until thickened.

Garnish, if desired.