Roasted Butternut Squash Soup

*I loved this soup.  It is vegetarian, and you'd never guess there wasn't cream in it, it's thick, full of flavor and perfect for these last few (hopefully) weeks of winter!  Served it at a luncheon and it was a hit, and it didn't hurt that it was a great way to use some leftover roasted vegetables!*

Also - don't forget! One more day to enter the Deceptively Delicious Giveaway.  One extra entry starting now for anyone who has become or will become a fan on facebook (click on link in right column) of Tasty Sensations.

Now on to the recipe! Printable Version Here

1 T vegetable oil
2 T butter
1 C sliced carrots (about 2 medium carrots, or 20 baby ones)
3 stalks celery, diced
1 C diced Vidalia sweet onion
6 cloves of minced garlic
1 medium butternut squash, (4 cups peeled and diced - I roast the whole vegetable first - just slash it a few times and bake at 375 for 45 minutes, then the peel comes right off)
2 medium red potatoes, peeled and diced (about 2.5 C diced)
2 C leftover roasted vegetables (I used zucchini, yellow squash, onion and sweet potato)
4 C water
4 packets of George Washington’s golden seasoning/broth (you can use chicken bouillon if you don't care about going completely vegetarian)
1 1/2 t salt
1 bay leaf
1 t McCormick’s salt-free all purpose seasoning
few dashes of hot sauce

In a large stock pot, heat oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, all purpose seasoning, salt, golden seasoning packets, bay leaf and water. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Add leftover vegetables and simmer until all vegetables are very soft.

Remove bay leaf.  Transfer soup to a regular blender and puree until smooth.  Serve warm with hearty wheat bread.