Roasted Butternut Squash Soup

Using some of this recipe, I made a really yummy butternut squash soup the other day. Also, I learned that a squash can apparently sit around for a month or so without anything particularly bad happening to it.

I opted to go with a vegetable stock:



Veggie stock is easy: carrots, onions, bell pepper, celery, fresh parsley, salt, pepper, ginger, coriander, 5-6 cloves of garlic, fresh dill. All spices to taste, and all vegetables barely chopped. Boil everything together for five to ten minutes. The resulting liquid? Delicious.



For the soup itself, I basically followed the recipe, with some minor changes. One, I used whatever apples we had around (I have a hard time identifying apples. These were stippled and red. I'm guessing anything - even a golden delicious - would probably work just fine.); and two, I skipped the crazy toppings because I'm a little bit of a coward. One squash made two big bowls of soup - which was great for a nice two-person dinner. I've long since given up trying to get Lara to eat my concoctions, which makes me a happier cook (no need to rein it in) and her a happier eater.