Butternut squash soup is one of our favorites and I found the best recipe in an excellent recipe book dedicated to vegetable lovers called the Gardener’s Community Cookbook. The recipe is very simple and I think that I have written about it before; as you can see, it calls for roasted butternut squash, roasted garlic cloves,,diced onions, thyme, sage, both fresh and dried, with chicken stock of course to make it soupy. That is what makes it so easy, the oven does most of the heavy lifting, once the butternut squash is roasted after an hour at 375 degrees, you scoop it out and add it to the sautéed onions that are translucent and you squeeze the roasted garlic out of their skins and after, I let this simmer for a few minutes, stirring all the while, this is when I add the chicken stock and the dried thyme and sage. After that I leave my soup alone to simmer and after a half hour I add the fresh herbs.
One of the best things about making soup at home is how wonderful the house smells while you wait for the soup to fully develop its flavors. I seriously recommend the Gardener’s Community Cookbook to anyone who likes vegetables and is sometimes at a loss as to how to make them in new ways. I love vegetables, but I need help when it comes to making them sometimes, because I have a habit of falling into ruts and while that doesn’t bother me at all, it does get boring for the rest of my family.
Our son just got back from his band’s tour and the first thing that he asked for is a bowl of whatever smells so delicious. So I am finishing this post so that I can ladle up a nice hot bowl of roasted butternut squash soup for my son.