Butternut Bisque Soup

Butternut Squash (Diced and Peeled) 3 cups
Onions (Diced) ¼ Cup
Carrots (Diced) ¼ Cup
Celery (Diced) ¼ Cup
Vegetable Base 2 Tblsp.
Water 1 QT.
Salt To Taste
Black Pepper 1 Tsp.
Nutmeg 1 Tsp.
Cinnamon 1 Tsp.
Allspice 1 Tsp.
Cornstarch 3 Tblsp.
Water 6 Tblsp.

Place Butternut Squash , Onion, Carrots, Celery in a Stock Pot with the 1 Qt. of Water Simmer until Squash And Vegetables are tender.  Once vegetables are Tender pull off stove top And Puree the liquid and vegetables until Smooth, place back in Stock pot.  Place Soup back on stove top and bring to a boil, once starts to bubble reduce heat to a low simmer. Add Dry spices mix well, salt to your taste.  Mix Cornstarch and Water together to incorporate the two together add to liquid continuously stirring, it should start to thicken. Depending on how thick you would like it just add more cornstarch and water.  Serve in Soup Bowl or Bread Bowl, and enjoy!