I roasted the squash on Sunday and the soup was relatively easy to finish on a weeknight. I followed the recipe exactly, using butternut squash (I certainly wasn't going to go out and buy a different variety of squash!) and some pressure cooker homemade chicken stock that I made last week and froze in portions. I tasted the soup when it was finished and didn't think it needed cream (I also didn't want the extra calories after having been away at a conference last week...) but I also wanted Paul to like it so I let him decide. He - to my surprise - also didn't think it needed cream, so we ate it as is. I did finish it with some toasted pumpkin seeds. I really liked the crunch, since the soup itself was so smooth.
As soon as I served the soup I took out our camera to take a photo, but the camera promptly died on me. We were too hungry to wait for the camera to charge, so we just ate our dinner and I photographed our leftovers. This soup made enough for lunch the next day, and also for me to freeze some. My downstairs freezer is getting pretty full, but I love having food already prepared.
|Soup for lunch|