Winter Squash Soup with Vanilla Ice Cream

8 cups winter squash (Butternut, Hubbard, etc.), peeled, seeded and cubed
4 Tbsp. Olive oil
2 cups onion, peeled and sliced
2 cups carrot, peeled and sliced
1 cup celery, sliced
1 garlic clove, minced
1 bay leaf
4 cans of chicken or vegetable stock (14 ½ ounce cans)
1 pint Ben & Jerry’s Vanilla ice cream
2 Tbsp. chopped nuts (walnuts, almonds, pecans, etc.)
Salt and pepper to taste

Preheat oven to 350.

In a large bowl, toss squash with 2 Tbsp. olive oil to coat. Place squash in roasting pan or on sheet pan covered with foil. Place in a 350-degree oven for 25 minutes.

Meanwhile, in a 3-quart soup pot, add the remaining olive oil and saute the onions until translucent. Add the garlic and cook for 15 seconds more, stirring constantly to avoid burning. Add the carrots, celery, bay leaf, and chicken stock; bring to a simmer and cook uncovered for 45 minutes to 1 hour, until approximately half the liquid has evaporated. Remove the bay leaf and discard.

In a blender or food processor, puree the vegetables and stock. Return puree to the pot and add ½ pint of the ice cream. Simmer over low heat to warm the mixture thoroughly.

Season to taste with salt and pepper, and serve with a dollop of vanilla ice cream and some chopped nuts sprinkled over the top.

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