5 cups Winter Squash [1 delicata, 1 acorn, 1 small pumpkin, peeled + chopped]
3 Garlic Cloves [minced]
1 Celery Rib [chopped]
1 Carrot [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
1/2 tsp Smoked Spanish Paprika
1 Tbs Chives
Balsamic Vinegar [for drizzling]
Heat oil in a medium sized soup pot. Saute garlic, celery + carrot for several minutes then add all of the squash. Cook over medium heat until the squash is tender + browning, about 15-20 minutes. Add the vegetable broth, paprika + season with plenty of salt. Cover and simmer until all the vegetables are very tender + can be easily mashed with a wooden spoon. Mash as much of the squash as desired or until the soup is thick and well blended.
Serve with a little bit of nicely aged balsamic vinegar on top. About 4 main course servings.