YUMMY AUTUMN SOUP

BUTTERNUT SQUASH BISQUE

1 T vegetable oil
1 T butter
2/3 cup diced onion
2/3 cup diced celery
1 clove garlic (minced)
1 cup diced carrots
6 cups peeled and cubed butternut squash (about 2 1/2 lb squash)
2 (14 oz cans) vegetable broth
1/4 teaspoon nutmeg
1 bay leaf
1 tsp chicken base or 1 chicken bouillon cube
salt and pepper to taste
1/2 cup heavy cream
sour cream thinned with a little milk (optional)

Heat oil and butter in a large pot. Add the onion, celery, and garlic. Cook and stir until tender, about 5 minutes. Add carrots and squash to the pot. Pour in the vegetable broth. Add the seasonings. Bring to a boil reduce heat, and simmer until vegetables are tender. Remove bay leaf, In a blender, puree the mixture until smooth. (this will have to be done in batches as all won't fit in the blender at the same time). Return soup to the pot, adjust seasonings if needed, then stir in cream. Heat through, but do not boil. Ladle into bowls and drizzle a little sour cream on top for garnish if desired. This soup freezes well. Simply thaw and reheat.