Soup for you!

hello friends,

i made some tasty soup for tricia yesterday that could easily be enjoyed via a straw and she requested the recipe. i just emailed it to her and got to thinking that y'all might like it too. here it is, enjoy.

roasted butternut squash soup:

ingredients -
1 butternut squash (approximately the size of a nerf football)
4 carrots
1 large sweet onion (must be a sweet one, regulars just won't do)
1 box (1 quart) of vegetable broth (can use chicken broth, veggie broth keeps it vegan)
salt and pepper to taste (i like lots)
some olive oil

directions - (preheat oven to 450 degrees)
1. peel the veggies
2. cut the squash, carrots, and onion into 1 inch cubes (size doesn't really matter, as long as they are all fairly similar)
3. dump veggies into 9x13 pan (i usually use two pans so the veggies are in one layer)
4. put a bunch of olive oil on them and toss about (use your hands for some good slimey fun!)
5. apply salt and pepper (i think sea salt is best)
6. roast in hot oven for a while, until fork-tender (check after 1/2 hour, usually takes about 45 minutes)
7. dump nicely browned and squishey veggies into a really big pot and add the veggie broth.
8. simmer for a bit, maybe 20ish minutes, to allow the flavors to "marry"
9. remove from heat
10. at this point i usually mash it up a bit with a potato masher so i don't stress out my blender. if you have a hearty blender or a big food processor, skip the pre-mash
11. puree in blender until nice and smooth. if it looks too spreadable, add some water or more veggie broth to thin to the desired consistency.
12. if you are feeling decadent, add a teaspoon of cream or half and half just before serving

it is good hot or cold, and very popular with babies.

alright, enough fun for me, back to packing.

ciao, w