Butternut Squash Soup with Cheese toast

I have never been a big fan of the squash family. In fact I quite disliked them while growing up. My Mum who was well aware of this dislike made me eat squash saying it will make me smarter. I am not really sure if this worked since I believed her every single time and I still think there is some connection between squash and brain cells.

Anyways I have always liked Butternut Squash soup but I hadn't found a recipe which I liked. Some were too sweet, some were too much like baby food. After some trial and error I got to this one. Its quite simple and makes a ton of golden orange colored soup. The perfect meal for any Fall day.

Butternut squash soup:
1 tablespoon
4 cups of butternut squash chopped into cubes
2 large/4 baby carrots chopped
1 yellow onion chopped
3 cups low sodium vegetable broth
1 cinnamon stick
7 peppercorns
1/8 teaspoon nutmeg
1/2 cup milk (I used 2%)

- Heat butter in a heavy bottomed stockpot
- Add the chopped onion and cook for 2-3 mins
- Add the chopped carrots and cook for another 2 mins
- Add the cubed butternut squash and saute for another minute
- Add the vegetable broth, peppercorns and cinnamon stick
- Bring to a boil and cook covered till the vegetables are tender
- Remove cinnamon stick, blend soup (after it cools down a bit)
- Add the milk, followed by salt and cook for a few more minutes
- Serve with extra crushed pepper and cheese toasts

Cheese toasts:
2-4 Baguette slices
1 teaspoon Butter
1 Garlic clove split into half
2 tablespoons grated mozzarella or parmesan cheese

- Rub garlic on the slices and butter them
- Sprinkle cheese followed by pepper
- Broil in a 350F oven for 2-3 mins

Makes 4 main size servings.