October 2. Creamy Butternut Squash Soup.

I had no intention of making soup until my sister walked in my house with two butternut squash that she wasn't going to use.
SOUP TIME!

I looking at my usual recipe site (Cooking Light) and I saw this soup. Seemed simple, but kind of bland. I read the reviews and saw that some one used evaporated milk. I just happened to have evaporated skim milk in my cabinet. I just decided to wing it and came up with my own recipe. It's delicious!

I wanted to top it with homemade croutons, but instead spent most of the afternoon outside and therefore didn't have time. I did, however, make parmesan crisps. All you have to do for that is sprinkle shredded parm cheese in a hot pan and let it brown. Lift it up off the pan before it burns and let it cool.

Creamy Butternut Squash Soup

2 medium butternut squash
1c 1% milk
1 can of evaporated skim milk
2 14oz cans of vegetable broth
1/4 tsp ground ginger
1/4 tsp dried rosemary
dash of cinnamon
dash of paprika
dash of chile powder
olive oil
salt & pepper to taste

Cut butternut squash into 1" cubes. Toss with olive oil, sea salt, dried rosemary & cinnamon. Roast at 425 degrees for 50 minutes.
Let cool.

Combine milks, 1 can of vegetable broth.

Add roasted squash and milk mixture in the blender to thoroughly combine ( should be done in 3-4 batches. Or use an immersion blend if you're lucky enough to have one!)

When all is combined, pour into large pot and slowly add the second can of vegetable broth. If too thick for your liking, add more broth or water. Stir in ginger (don't skip this, it really adds a great depth of flavor!), paprika, chile powder, salt & pepper. Simmer and top with croutons and/or parmesan crisps. Enjoy!