The other day my sweet mom gave me several Butternut Squash that she had grown in her garden. I was so excited, because Butternut Squash soup is one of my favorites, and I now have enough to make several batches.
This soup recipe is very simple, but the flavors are anything but. Slow roasting the squash in the oven beforehand gives it a lovely nutty caramelized flavor that you just don’t get when it’s boiled instead.
The addition of fresh herbs, sautéed veggies and cream make this soup delectable.
I love cuddling up on the couch with a nice hot mug of this soup. The only dilemma I have is when I need to get up for seconds!