Roasted Butternut Squash Soup
An incredibly rich roasted butternut squash soup
At Clean Slate Farm we grow the Waltham variety of butternut squash, an heirloom variety that produces a lot of squash on each plant. If you have a four-person family two plants would do just fine but for the two of us, one plant provides all the squash we need, giving us up to twelve big squash to make plenty of this delicious soup.
We’re never at a loss for what to do with our squash, but usually, it ends up as roasted butternut squash soup in large enough batches that we can freeze it in two to three cup freezer bags for delicious dinners on cold winter nights. Those nights when you come in from barn chores and would kill for something warm. This recipe fits the bill. It’s an ever so slightly modified version of a soup I made when cooking at a Mobil 4 Star restaurant years ago. Not being a huge fan of cinnamon I use a bit more nutmeg. It still never fails to bring me back to that kitchen where I would make a huge pot of this and wait for all the compliments the soup would bring from the dining room. Enjoy!