Butternut Squash Soup

1 butternut squash peeled and cubed
1 onion
3 stalks celery cut into chunks
3 carrots cut into chunks

Put all ingredients into a roasting pan. Drizzle with a little olive oil. Sprinkle with seasoning salt and thyme. Roast at 350 degrees for 40 minutes or until easily pierced with a fork. Heat 6 cups chicken broth in a saucepan, adding the roasted vegetables. Using an emulsifier or blender, blend until smooth. Add 1 cup shipping cream and one sprig of fresh Rosemary.

Warm through but do not boil.

Additional seasonings can be added like curry or nutmeg and salt and pepper to taste.

You can boil the vegetables in the broth if you don't want to roast them.