For the past few years I've been on a hunt for a savory butternut squash/pumpkin soup recipe. After making a few and feeling, like Goldilocks, that they were not quite right, I decided to try my hand at inventing one myself. Here's the recipe that I've been fooling around with this past week. Roasting some of the vegetables in a toaster oven gives a dusky flavor, while boiling the squash and potato makes the soup creamy.

Savory Butternut Squash Soup

1 butternut squash
1 potato
olive oil
1/2 medium onion
1/3 red pepper
1/2 stalk celery
1 t garlic
1 c chicken stock
1 c milk
1/2 t salt
pinch cayenne pepper

caramelized onions (optional)

Peel and chop butternut squash and potato and boil until soft. Drain. In the meantime, roast or saute onion, pepper, celery and garlic with/in olive oil until browned. In small amounts, blend vegetables along with liquids. Season with salt and pepper. The cayenne pepper really makes a difference, just don't overdo it. If you're looking for a garnish, try carmelized onion instead of the more familiar sour cream. Served with fresh bread and cheese with a salad, it makes a great fall meal!



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