Sunday, August 26, 2007
I just love butternut squash. I discovered it last year, and it is such a wonderful flavor. I usually make a lasagna out of it but wanted to try some quicker (but equally delicious!) ways of making it. I made this soup for dinner tonight and it fit the bill. It was very easy to make - just pop the squash in the oven for 40 minutes, puree it in the food processor, and then mix it with a few other ingredients. I also roasted a leek and a couple cloves of garlic with the squash and pureed them all together. I used a big pinch of nutmeg, and used half-and-half instead of milk (whole milk would have been good too). With the leek and garlic, the soup has a lot of depth to it. We loved it and I'll definitely make it again.