Butternut Squash Soup for Two

The most wonderful thing about this soup is its bright yellow-orange colour. It really looks like fall in a cup. I lived in Cambridge for some years, and fall there was incredible. The air was brisk; the trees enflamed, orange, yellow and pink. We really have none of that in Durham, which goes from summer to winter. There are leaves on the ground, yes, but they do not crunch underfoot. The weather is milder than the scorching summer heat, but it has none of the magic that makes you want to drink a steaming cup of cocoa and sit down at your desk for hours of work.

But having said all of this, I do love the change fall brings to my kitchen. I love all varieties of squashes, pumpkins and root vegetables. They are best simply baked with a drizzle of olive oil and some sea salt; or pureed with some garlic for a delicious soup.

1. 1/2 a Butternut Squash
2. 5 Cloves Garlic
3. Olive Oil
4. 1/3 Cup Vegetable Stock
5. 1/2 tsp Cinnamon
6. Pinch Nutmeg
7. 1 tsp Thyme

Preheat your oven to 375 F. Peel and cut up the butternut squash and arrange on a baking pan or sheet. Drizzle over some oil and salt. Bake for 20-30 minutes. In a saucepan, roast 5 cloves of garlics and olive oil. Add baked butternut squash, garlic, and vegetable stock. Add spices, and warm through. Puree in a blender. Then add the soup back into the pan and add a 1/3 cup of water. On a low flame, let it cook for another 15 minutes. This makes enough for two. Enjoy with a dollop of sour cream.


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