Oh So Satisfying Butternut Soup

Just the right balance of Spicy, Tart, Sweet, and Refreshing...

One butternut squash, chopped
4-6 sprigs of celery, chopped
Half an onion, chopped
4 cloves of garlic, minced
Half bunch of flat leaf Italian parsley, chopped
small bunch of garlic chives, chopped
a couple pinches of cayenne pepper
generous dashes of grey sea salt
Half of a fresh lemon (squeeze the juice into the soup)
A dollop of rosemary flavored extra virgin olive oil
A small spoonful of honey

Sautee the garlic and onion in the olive oil (Add to the bottom of the soup pot when the oil is hot). A couple minutes later add the celery. A few minutes later add the squash. Sautee for a couple more minutes. Then add enough water to cover all the vegetables, with a little extra room to allow for the parsley to be added (Maybe 4 cups of water or so). Bring to a boil, then turn heat down to a soft bubbling simmer. Cook until squash is half done. Add chives, parsley, the lemon juice and honey and spices. Simmer covered until squash is soft and thoroughly cooked. Remove from heat. Blend until smooth/creamy with a stick blender. Add spices to taste, serve and enjoy!