This recipe makes great use of roasted squash!

INGREDIENTS:

2 pounds squash, roasted in the oven or peeled, cubed and boiled until tender

4 cups vegetable broth

1 tablespoon sugar

1 tablespoon butter

1 teaspoon hot pepper

1/2 teaspoon grated nutmeg

1/4 teaspoon black pepper

1 cup milk or heavy cream

1/2 cup cheddar, shredded

Salt, to taste

DIRECTIONS:

Add cooked squash to the vegetable broth and bring to a boil. Use a potato masher or fork to smooth the squash and broth into a creamy puree. Add sugar, butter, hot pepper, nutmeg, and black pepper, and simmer for 20 minutes to incorporate all of the flavors. Reduce the heat to low, then add milk and cheese, then add salt to taste. Keep the soup warm on low heat, and do not allow it to return to a boil once the milk and cheese are added.

This soup is so delicious served with a green salad, a hunk of whole wheat bread, and a nice dark winter beer such as a porter. Enjoy!