Roasted Butternut Squash Soup

Have to say the Roasted Butternut Squash Soup wassoooooooooooo goooooood!  I had blue Hubbard squash soup a very long time ago when we went to Frankenmuth, MI .  I then grew blue Hubbard squash so I too may make that soup.  However, the squash grew but the soup never materialized.   Definitely will make this again.  We ate it for lunch and we ate it again for dinner. I looked at several recipes and decided to make the recipe that was in the Cook's Illustrated 2010 Winter edition of Soups and Stews.  It really is a great issue and is on Amazon get it here.

Sorry this was not up last night but there was a problem with my blog site but we are up and running.  There is now no soup left to eat.  Steve ate it for lunch and then asked me to make more.  Sorry this was bread day.




The main difference between this and most squash soup is that it the squash (3lbs.approximately) and an onion are cut up into large cubes, tossed with vegetable oil and roasted at 400 degree oven until golden.  Add a 1/2 can of chicken broth ,stir the vegetables, and cook another 5 minute.  Put the other half of  the can of broth in the blender and puree the vegetables.  Do this in two batches (you will need three cans of chicken broth, total) So open another can of chicken broth and finish pureeing the vegetables.  Put the broth and the vegetables in a medium pot.  Add a splash of apple cider vinegar and maple syrup, and 1/2 cup of fat free half and half, and a pinch of nutmeg.
Stir and enjoy.  Do not add half and half until just about to serve.  The dribbles in the soup was an attempt to embellish it.

Remember to eat dessert not desert.!