Classic Davis Butternut Squash Soup

Ingredients

2 to 3 lb. butternut squash

2 T. butter

2 to 3 T. olive oil

1 onion chopped

3 ribs of celery chopped

2 tsp. minced garlic

salt

pepper

4 to 5 cups chicken broth

Cut squash in half and scoop out seeds. Drizzle with olive oil and sprinkle with kosher salt and pepper. Place on aluminum-foiled covered cookie sheet. Poor 1/4 cup of water onto cookie sheet and cover with aluminum-foil. Place in oven for 1 to 2 hours at 300, until soft. Uncover for last 15 minutes.  

While squash is cooling. Sauté onion and celery in butter and olive oil on stove top until tender and just beginning to brown. Add garlic and sauté until fragrant, about 30 seconds.  Add chicken broth.

Scoop squash out of skin.

Working in 2 to 3 batches place some of the cooked squash and some of the chicken broth mixture in blender and puree until smooth. Put back in pot and heat on stove. Season with salt and pepper to taste.

Garnish with sour cream and chopped nuts. Serve with artisan bread.