So, its meant to be Fall here right now. Its not. San Diego missed the memo and it continues to be 100 degrees, seriously.
However, Im trying to encourage Fall to come by making warmer dinners, decorating in Autumn colours and such. So far I have failed. But at least the house looks pretty, and the dinners are yum!
So today I thought I would put up a recipe for butternut soup. Its SO yum, easy to make, and squash is in season so its cheap too! Win Win!
3 Butternut squash.
4 Garlic cloves
6 T butter
1 T Balsamic Vinegar
5-7C of vegetable stock
Dash of Caynne
Pinch of Nutmeg
Heat over to 350F, Halve squash, scoop out insides, brush sides with oil and place down on baking sheet. Cut tops of garlic and and drizzle with olive oil, wrap in foil and roast with butternut with for 45 mins – 1 hour.
Cool squash. Scrap from skin. Melt butter in a bit soup pot. Add squash, garlic, stock, seasonings, vegetable stock. Bring to boil. Blend with hand blender or in batches in a stand up blender. until smooth. Adjust seasonings as needed. *Add more stock if too thick.*
Enjoy! Its delicious!
New Little *Butternut-Soup* Wife