I still have my storms, with the weather and personally today and I am thankful for both!
I look out on the beautiful fall foliage with the backdrop of different shades of gray. The earths last colorful celebration before winter. I don’t have to work or have much to do at home,I am so grateful to have a rainy day of relaxation. So for me nothing would better fit my dinner menu than a wonderful bowl of butternut squash soup and croissants.
I’m sure most of you who make this soup have this recipe but in case you don’t have it on hand here is a easy way to make butternut squash soup.
Preheat the oven at 400, you will need to do this so you can roast your squash.
1 spring of thyme and rosemary
Salt and pepper
3 1/2 Cup veggie broth
1/2 Cup half and half ( I use almond or coconut milk)
8 Cups cubed butternut squash, a great time and money saving tip use precut but frozen squash.
When using frozen all you have to do is put frozen cubs on a cookie sheet drizzle olive oil on squash then rosemary, thyme, onion, salt and pepper then bake for about 40 minutes.
When the squash is done roasting put in food processor with remainder of ingredients. Then sit down and enjoy your soup.