Aspiring Foodie...

I'm not much for recipies- I tend to "create" in the kichen, rather than cook, so if someone asks me after-the-fact how I made something, its a rare occasion that I can actually recount the ingredients and/or process as to how I concocted the dish. 

Thus said, there is nothing like warm heaven in a big bowl of Butternut Squash Soup on a cool fall day.  If you're looking for a meal that is chock-full of veggies (and has received the kid seal of approval from Rowan!), look no further...

Butternut Squash Soup
1 large butternut squash
2 medium carrots
1 large sweet potato
2 stalks celery
1 large vidalia onion
1 tbsp butter
chicken/vegetable stock

Melt butter in a saucepan and add chopped onion and celery- saute for ~5 mins, or until soft.  Add chopped butternut squash, carrots and sweet potato, and use enough stock until you have just covered the vegetables (usually about 16-20 oz).

Let boil and simmer for 40mins-1 hour, or until a fork inserted into the squash suggests that it is fully cooked. 

Transfer to a blender and puree.

Return to a soup pot and warm on stove.  Add salt/pepper to taste.

Serve with a dollop of sour cream in the centre (don't skimp- best enjoyed with the full-fat kind...really...you're only eating a tablespoon anyway!)

Enjoy!