Sunday, February 7, 2010
Halve a butternut squash and scoop out the seeds. Place face-down on a glass pan that's been coated with olive oil. Also include a halved onion. Roast squash and onion for 40 minutes.
Meanwhile, prepare a vegetable stock from whatever scraps you've been saving in the kitchen. Also saute a mirepoix of leeks and celery and olive oil. Add the strained vegetable stock and the cooked onion and squash meat. Blend the soup with an immersion blender. Serve with a crusty bread on a cold night.