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[quote=Anonymous]Butternut squash soup:

Half a butternut squash, remove the seeds, sprinkle with salt and pepper, put cut-side-down on a baking sheet, roast for about 45 min-1 hour at 425 until cooked through.
Saute an onion and some garlic in olive oil or butter. If you have sage, saute the minced sage as well. Add the cooked butternut squash. Add some chicken broth -- I use water plus Better than Bouillon (best time saver ever). 
Use a stick blender to blend in pot until smooth. Add a handful of finely grated Parmesan or Pecorino cheese.

Variation: 
Along with the onion and garlic, saute 1 chopped, peeled tart apples. Add some curry powder and saute all together. 
Continue with the rest of the recipe but omit the Parmesan cheese.

I've also made this, which is handy when cleaning out the crisper:
http://momfilter.com/food/broccoli-soup

When I make this soup, I tend to add some smoked paprika for a little more flavor. I also stir in cooked rice or pastina towards the end of cooking to give it a little more body/substance. [/quote]

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