A hearty Butternut Squash Soup recipe.

The fall has been playing tricks on us here in New England!  We've had several frosts and we've even had snow flurries.  Yesterday, however, it was 70 degrees outside!  Today it's blustery and it barely reached 50 degrees.  The leaves are crisp and the colors are beautiful.  Light a fire and stay in tonight.  You'll just love this butternut squash recipe!  It's perfect for the season.

Chop 1 large onion into small pieces, add 1 teaspoon of salt and cook over medium heat until onions are clear.

Cut 3 small carrots into small pieces (approximately 1 1/2 cups).

Peel and cut (also into small pieces) 1/2 of a large butternut squash (approximately 2 1/2 cups).

Add the carrots and squash to the onion mixture.  Cook for 15 minutes.

While you're waiting for the stove top mixture to cook, slice bread (of your choice), put on cookie sheet and sprinkle with cheese.

Bake bread in a 350 degree oven for 10 minutes or until lightly browned.

Using a blender or food processor, blend the vegetable mixture until smooth.  Add a dash of nutmeg.

Serve while hot; wonderful for a chilly night!