I love butternut squash soup! But, no one else in the family does. I don't know what's wrong with them. Instead of forcing it down their throats at dinner amidst crying and whining I made some just for me. It's SO good. A perfect fall recipe that's much better than you can buy in the store.
Roasted Butternut Squash Soup
Cut 1 medium squash in half and remove seeds. Place flesh side down in a roasting pan drizzled with olive oil. Bake in a 350 degree oven for about 1 hour or until it's nice and tender.
Let it cool enough so that you can touch it and scoop out the pulp into a blender or food processor. Blend until smooth. Totally reminded me of baby food!
Once you get the right consistency, it's time to play with the spices! I used salt, pepper, ginger, and garlic powder to taste (I didn't think to use real garlic until I was almost done!). You could try nutmeg, red pepper or curry powder. Then just dish it up. I'm going to freeze the remaining soup in portion sizes so I can break up the stay at home mom lunch monotony.
Don't you just LOVE my soup mug!! I love the cracker pocket!