This roasted butternut squash soup is cozy, velvety, and full of autumn flavor. Roasting the squash caramelizes its natural sweetness, adding depth and richness to the soup. A touch of apple (or pear) lends brightness, while fresh sage and warm spices round out the savory base. Finished with a swirl of cream, mascarpone, or toasted...Read More

INGREDIENTS: 1 medium butternut squash, cut in half and seeded 1 medium onion, chopped 1 cup (more or less) chicken bullion 3 sprigs fresh thyme or 1/2 teaspoon dried Salt and cayenne pepper Blue cheese and toasted walnuts for garnish METHOD: Cook squash in a microwave or oven until soft. Cool slightly, then remove the...Read More