Cooler nights mean cooler days which means soup is so appealing. I could eat soup every day. This is almost a non-recipe, consisting of just 5 ingredients (plus seasoning.) It's similar to the Ginger-Warmed Butternut Squash Soup recipe posted in January, but without the ginger and pear. It's filling, homey, and warming - and with some grilled cheese sandwiches - makes a lovely supper.
Roasted Butternut Squash Soup
1 large butternut squash, peeled, seeded and cut into 1-2 inch cubes
1 medium onion, peeled and quartered
1 Tablespoon olive oil
4 cups chicken broth
2 Tablespoons heavy cream
salt and pepper to taste
Preheat oven to 400 F. Toss the squash cubes and onion quarters with the olive oil. Spread on rimmed baking sheet and roast for about 40 minutes, or until tender and browning.
Place the vegetables in a large pot, add the chicken broth and bring to a boil. Simmer for about 20 minutes. Cool slightly, then puree. Add more broth or water if the mixture is too thick. Adjust seasonings, Just before serving stir in the cream.
For a fun presentation, drizzle a bit of cream on top of each soup bowl and sprinkle with a few sunflower seeds.