Butternut Squash Soup

2 large butternut squash
2 Tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot or 5-6 baby
carrots, chopped
2 cloves garlic, chopped
4 cups chicken broth
water
salt and pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise, scoop out seeds. Place squash face down on a baking pan and pour approximately 1/2 cup water into pan. Place in oven and bake until tender, about 45 minutes. When cool enough to handle, scoop squash out of skins. Reserve squash and discard skins.

While squash is baking, heat oil in large stock pot. Add onion, celery, carrot and garlic and sauté over medium heat until colored and softened, about 5 minutes. Add 4 cups chicken broth and reserved squash. Bring to boil, then reduce heat to low. Simmer until everything is tender.

Transfer soup in batches to a blender or food processor and process until smooth. Add water to reach the desired consistency. Season with salt and pepper to taste.

The first time I made this the kids wrinkled their noses, but I gave them straws to drink it with and they loved it, not drinking it with straws, but the flavor!