Butternut squash soup

I put my garden to bed last week. It's always a chore I dread, but it never takes as long as my dreading has me believing it will.

I was surprised to discover, as I pulled out overgrown plants and weeds, that this was a banner year for butternut squash.


I love butternut squash cut into chunks, tossed in olive oil with some potato chunks, seasoned, and roasted. Delicious.

But I also love butternut squash soup.

This recipe, from Allrecipes.com, is quick, easy, and excellent.

I mean, if the eleven-year-old who visited us this past weekend absolutely loved it and begged for more, then it has to be good, right?

The ingredients are simple: butternut squash, onion, garlic, chicken stock, a bouillon cube, a few other herbs, and you're done.

Ken gave me a hand-held immersion blender two-three years ago, but I didn't like it at first. It has sat in the cupboard, unused. I decided to give it another chance and have found it works beautifully in blending this soup into creamy deliciousness.