1 large butternut squash, peeled and cut into cubes
1 large potato, peeled and cubed
1 medium onion, chopped
2 stalks celery, chopped
1 t salt
2 t olive oil
2 C chicken broth
1 C heavy cream
Put squash, onion and potato on a baking sheet, sprinkle with salt, a few grinds from the pepper mill and the olive oil
Roast for about 30 minutes at 425 degrees, checking often and stirring the vegetables around
Transfer to a large Dutch Oven
Add broth and bring to a simmer
Let it simmer about 10 minutes then blend with an immersion blender or in a regular blender in small batches
Add cream
Adjust seasonings
Serve with a little swirl of heavy cream