I was looking forward to this month’s soup, as I love butternut squash. The recipe looked very simple, and was different than what I am used to making, as mine usually contains apple juice. I didn’t have any butternut squash on hand, but had 3 other winter squashes – an acorn, a delicata, and a carnival. The Delicata came in my CSA box, and the other two were purchased to decorate my Thanksgiving table. So I decided to use the 3 of these, and I roasted them the evening before making the soup. Here’s the photo:

After the squash had roasted, I let it cool and then scraped the flesh out into a covered container, and put it in the fridge for the night. The next evening I made the soup, and it was extremely quick. I sauteed the onion until soft, added the squash, broth, and seasonings, and simmered until hot. I used my immersion blender to smooth, and in less than 30 minutes I had a great soup. I love the kick that the hot pepper added. For so few ingredients, this soup has lots of flavor, and this soup will be made many times in the future. I served my garnished with fat free yogurt, and served a salad of greens, sliced oranges, and a balsamic vinegrette and a thick piece of sliced bread. Perfect for a winter evening.