Bliss in a bowl

Yesterday hubby made Acorn Squash soup.

It was delicious.

Here's his recipe:

• Chop acorn squash in half and roast until soft.
• Sautee chopped celery, carrots, and onion in butter in a stockpot.  Season with salt and pepper. 
• Add chopped roasted acorn squash into the stockpot and sautee until everything is soft.
• Then, add water and "Better than Bouillon" until everything is falling apart.
• Puree the buggery out of the soup.
• Season with cardamom, nutmeg, salt and pepper.