cooking help

1 whole butternut squash (cube and roast in pan with olive oil and coarse sea salt until tender)
1 whole bartlet pear (chopped)
1 sweet onion (chopped)
2 carrots (chopped)
6 cups vegetable stock (low/no sodium)
1 cup Fat free milk (or whatever you prefer)
1 tsp. Coarse sea salt
1 tsp. celery salt
1 tsp. nutmeg

*simmer all ngredients except milk until they are very soft. puree the ingredients either in pan or in blender then strain. (i use regular beaters)

*add milk in and stir until creamy and smooth

***Its sooooo yummy and healthy*****

I also did a yellow split pea

1 bag yellow split peas
6 cups vegetable stock
2 carrots chopped
1 onion chopped
2 ears of corn (cut kernels from cob)
1 cup milk (Fat Free I use)
to taste:
salt
pepper
celery salt
chili powder* (if you want to make it spicy)

let all ingredients except milk simmer and then puree in pan. Add milk to make creamy

* you can also add pancetta or cure ham cubes for an extra little flavor*

I have a really great recipe for Roasted Butternut Squash Soup that I found on a blog somewhere. But I can't remember where I got it from so I can't give credit!

But here's the recipe slightly altered by me:
This is the recipe I used. I added to it a head of roasted garlic, couple sprigs of fresh Rosemary and used butternut squash instead of acorn.
The blender did not work so great to purée so I used the food processor instead.
We were short on time so I bumped the temp up to 450.

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I roasted all the vegetables first, to add an additional dimension of flavor, added a bit of heavy cream, and finally some citrus to punch it up a bit. It turned out beautifully! I thought it was delicious and unusual!

1 acorn squash cut in half, seeded
10 large carrots, peeled and cut into 3 inch sections
1 large onion, peeled and cut into 4ths
1 Orange, the juice of (or you could use several tablespoons of Orange Concentrate)
Olive Oil
Fresh Thyme sprigs
1/2 cup of Heavy Cream
1 can low sodium chicken broth use vegetable broth instead
1 soup can water
Salt and Pepper to taste
1/2 to 1 tsp nutmeg
good shake of ginger
small shake of allspice

You must first roast your vegetables, place them on a heavy sheet pan and drizzle with a bit of olive oil, salt, and pepper and thyme and toss.

Roast at 385 degrees for about 1.5 hours, stirring occasionally (I had to do it in 2 batches)

Remove and let cool, you can then dig the pulp out of the the Acorn squash and put it directly into the soup pot with the remaining roasted vegetables.

Add the broth and the can of water, and the spices, go easy at first you can add more later

Puree in a blender our use your handy immersion blender, heat soup up to serving temperature

Add your orange juice and heavy cream, taste and re-season as you like. I am a huge fan of ginger and nutmeg so I added more.