Speaking of butternut squash...

I had some on hand that I picked up at the farmer's market a few weeks ago (actually I had one butternut squash and two other squash(es?) of the acorn variety) but I never had a definite idea of what I was going to do with them. I baked them a few days ago and had them in the fridge, still pondering the squashibilities. Then this morning it came to me. Soup, of course! So, here's the recipe I came up with:

Butternut Squash Soup

2 butternut squash (or 1 butternut and 2 other smaller squash)
2 cups vegetable broth (I used a vegetable bullion cube with added sea salt and herbs + two cups of water)
1 1/2 cups milk
1/2 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
about 1/2 teaspoon pepper or 15-20 cranks of the pepper mill, or to taste

Slice squash lengthwise and bake open face in a shallow dish with about 1 inch of water. Let cool and dig out with a spoon. Puree squash in food processor, adding about 1 cup milk until a thick, creamy consistency is achieved.




Put vegetable broth in a large pot over medium heat. Add pureed squash, applesauce, and spices. Simmer on Med/Low about 35 minutes, stirring occasionally.

Close your eyes and inhale deeply through your nose, savoring the wonderful aromas of Autumn.



Stir remaining milk into pot, then spoon soup into large bowls.

Enjoy!