I tried to duplicate daughter Sara's fabulous squash soup, starting with homemade chicken stock (from the chicken we roasted for dinner on Sunday. That chicken also went into 6 potpies, four frozen for a future comfort meal.)
The squash was roasted whole in the oven, but it can alternatively be cut up and cooked in the broth. We have about a dozen beautiful butternut squashes from our garden yet - they have stored perfectly in the basement and are scrumptiously sweet.
Other ingredients are: two carrots, one yellow onion, a shallot, a large orange, one large yellow potato, fresh grated ginger. After everything had been well-simmered, it went into the blender. A drizzle of cream was stirred, and it was seasoned with salt and ground pepper. Garnished with fresh cilantro and finely chopped roasted almonds. Mmm.
Summer in a bowl.