At last we are making the roasted butternut squash soup.
My Wonderful s-i-l gave me a recipe over the phone. We’re leaving out the Madeira she suggested because we don’t have any.
Here’s how it goes:
Roasted Butternut Squash Soup
3 butternut squash, good-sized
3 small onions
1 stick butter
1 tsp dried sage or fresh sage to taste
salt (just a smidgen)
olive oil (smattering)
Split the squash down the middle and scoop out the seeds. Brush the surface of the squash with olive oil. Roast at 375 degrees for approximately 45 minutes.
Meanwhile, chop onions and apples.
Melt butter slowly in pan, add onions and cook slowly until translucent, then add sage and apples, cooking until apples are soft. (I assume the Madeira would come in somewhere here.)
When squash is roasted and has had a chance to cool, scoop out the flesh, leaving the skin.
Puree the squash, apples and onions in food processor, using chicken broth to thin to the desired texture.
Heat through in soup pot.
(Do lots of dishes.)