Picked from the pea patch in front of our building.
The day I moved in, I noticed a squash plant growing in front of the building. I watched and waited for a beautiful butternut squash to be ready for picking. I took it when it was still a little green. and put it in a paper bag for a few weeks to allow it to ripen some more. When it was ready, I did my research. I looked around the internet for recipes and saw many variations of Butternut Squash Soup. I decided on one that uses apples, since we have those growing in front of the building too.
The basic recipe will follow, but I do have a tip. I used garlic in this recipe, as many of them call for it. I have decided that I prefer certain veggies sans garlic. Specifically, the sweet variety, like butternut squash, sweet potatoes, and beets. Garlic is too powerful for these veggies. Moreover, when a recipe calls for sage, and this one does, it can be overpowered by garlic. So, when I make it again, I'll probably omit the g.
BUTTERNUT SQUASH SOUP
1. Roast 1 medium butternut squash halved with olive oil, salt and pepper, in 425 degree oven for 45 minutes.
2. Sautée peeled and sliced apple, 1/2 a medium shallot, diced, garlic clove, chopped (optional), in olive oil.
3. Peel the butternut squash when it has cooled sufficiently from the oven.
4. Purée small batches of peeled butternut squash, apples & shallot, and vegetable broth.
5. Transfer back into the pot and stir and heat thoroughly.