We are experiencing a number of consecutive grey, raining, cold days in the greater Central Indiana area. Those days always make me thinking of making soup.....even though my other half is Indiana's Soup Nazi (if you've had him for class, you know exactly what I mean). So much so that in our years together, I've only made soup for him three times EVER. Each time I experienced an extreme amount of anxiety as he took his first bite. (I do not understand Karen's anxiety, she is a wonderful chef (TE))
If you have some tough customers coming to your table, I highly recommend:
Oven Roasted Butternut Squash Soup
3-4 lbs. butternut squash, peeled, seeded and cubed to 1"
1 large onion, cubed to 1"
2 large McIntosh apples, cubed to 1"
2 T. olive oil
3-4 c. homemade chicken stock, warm
Preheat oven to 400 degrees. Place vegetables in a large bowl and toss with olive oil, salt and pepper until coated. Pour into a single layer on two sheet pans. Place sheet pans in oven, and bake for 20 minutes. Remove from oven, and stir. Bake for another 20 minutes. Remove from pans and place in a large pot. Add 3c. chicken stock. Use a hand potato masher to mash together. Bring to a boil. Reduce heat to a simmer. Add salt and pepper to taste. If you prefer a smooth consistency, you may use an immersion blender or transfer to a food processor and puree.
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