My SIL gives us a homegrown butternutsquash every year and while it can sit in a cool place for a few months, I prefer to at least roast the flesh, feed the squirrels with the peels and seeds and freeze what I do not immediately consume
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Add the squash to the pot and break up the pieces with a spoon or potato masher. The apples, onions and garlic are slowly sautéed with cinnamon, thyme, fresh nutmeg and a touch of sugar
Ladle soup into bowls and sprinkle with minced green apple. Until I remember we went to Central Market right after moving to Texas and there were all these creamy soups on display, and first of all just being in Central Market makes you feel fancy and hippy and ready for anything, plus I'm pretty sure we had just gone to a yoga class, so I was definitely in the mood for fresh pressed juice and creamy butternutsquashsoup
So we began our meal with a small bowl of creamy soup made with roasted and puréed squash aka bisque, which was quite nice especially since we don’t “do” salad on Thanksgiving
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On a baking pan lined with aluminum foil or parchment paper, toss the Butternutsquash, onions, salt pepper nutmeg and one glug of olive oil all in one layer
Drizzle with extra virgin olive oil and season with salt & pepper. I love butternutsquash and was happy to find another soup recipe using one of my favorite ingredients
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