Tuesday, November 15, 2016

The perfect time of year for...smooth, creamy butternut squash soup

Hey guys and gals...it's been a while again...I know.  You see the thing about this year as I have been trying to figure some stuff out, trying to get a business off the ground, and still trying to concentrate on my family, though small it may be.  I have been feeling a bit lost recently, which leaves me with out words to write here too.  I think I am ready for some sort of change, even if its just buying a new sofa and keeping the house cleaner.   You see the thing about having a tiny kitchen and needing to bake or cook, is well...after cooking in it for three years, I am a little over it.  I just want a kitchen with a window that is bigger than the 10 feet it takes up currently. But cook I still do, and I was so ready after being in California and Phoenix for two and half weeks between October and November, to embrace fall.  This soup was me trying to do just that.  I know, I know this is a baking blog...but hey this soup is mostly about what goes on in the oven, and less about what happens on the stove top.  

This soup is simple, delicious and healthy.  It really is only roasted butternut squash, onions, apples and carrots, with curry powder, nutmeg, ginger, salt and pepper...plus some turkey stock.  It is a soup you can make in advance and freeze, or one you can make the night of and serve immediately.  It is creamy while having no cream in it and loaded with vitamin C!  Give it a try, it will not disappoint.  Enjoy!