Roasted Butternut Squash Soup
Here’s what you do when you get hungry when you have only enough oomph to blink. You chop, chop, chop some butternut squash (remember, slow is the goal here) settle them into a roasting pan tossed with olive oil and salt and pepper, place them in the oven at 375 degrees F. covered with foil for about 40 minutes, and then you lie back down on the couch. Go back to watching those leaf patterns, listening to mellow jazz with no words so your mind can wander. Soon a warm aroma will wrap around you like a blanket and you’ll sigh. That’s right. We all need October slow. Go on, settle back, you deserve it after that busy, busy summer. All that other stuff can wait.
Here is an easy soup with a bit of nutty warmth. It was inspired by a new cookbook, “Eating Local” by Janet Fletcher.