I love summer. I also love seeing the good in things. That said, the only good thing I could find in the brutle fall and winter months is cooking and baking. I love filling the house with the smell of good food and standing near the hot stove on those freezing winter nights. I love the warm feelings you get eating a big bowl of piping hot soup or stew. With the coming of the chilly weather, I have to be optimistic at that at least I can enjoy my cold weather food.
Roasted Butternut Squash Soup
This is from Vegan With a Vengence (Isa Chandra; you're my hero!), page 62-63. It was so creamy and perfect. I did not have any onion so I had to use onion powder. I am sure real onion would make it so much better.
I have never worked with butternut squash before, and this is not what I thought they looked like. I was expecting a gord with a long neck and bulb at the end. The sticker said "butternut squash" and I belive everything I read.
I have been neglecting this cookbook so I decided to resort back to it. As you can see, I have a very percise system when it comes to ladeling pages. Blank yellow is any food, yellow with a D is dessert, and red is tofu.
Our throwback food processor is 18 years old. It worked great for processing the soup. I usually use the mini processor that came with the blender, but I needed more room and power. This has a small crack in it and a very small amount of soup was lost, but it still does the job.
You can see the steam coming off the soup. So good!