Butternut Squash Soup

This is a recipe from the Alberts Restaurant in the San Diego Zoo, and was published in the newspaper as requested by a reader. I made it and we both really liked it. It is easy and fairly quick to make.

1 butternut squash, peeled
4 Tab. olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, peeled & diced
1 cinnamon stick
2 to 3 whole cloves
3 sprigs fresh thyme (or 2 tsp. dried)
1 1/2 qts. chicken stock
1/4 tsp. nutmeg (freshly grated if possible)
Salt and pepper to taste
1/2 cup sherry (optional)
1 pint cream (I used half and half)

Cut squash in half lengthwise, scoop out seeds and cut sqash into 1-inch chunks. In a pot heat olive oil, adding onion, celery, and carrots Cook until translucent, about 8 minutes. Add squash, cinnamon stick, cloves. thyme and stock. Simmer until squash is tender.

Remove cinnamon stick and cloves. Puree in blender or food processor in batches. Return to the pot. Season with nutmeg, salt and pepper. Stir in sherry and cream. Heat thoroughly but do not boil. Ladle into bowls. May garnish with fresh sage and candied walnuts. (I guess this is what they do at the restaurant in the zoo, but it was great without these extras).