Roasted Butternut Soup

Here it is the middle of December, in New England, and I’m still doing things outside for my garden. I went and picked up over thirty large contractor bags full of horse manure. Took three trips, good thing it’s not far. These bags are so heavy that I can’t pick them up without straining something,  So I made a lift from recycled parts that were at the recycling center’s metal bin.  I hang it on the hinges of my back door.  I roll the bags onto it, jack it up and pivot it into my truck.

truck lift with 160 lb log

truck lift with 160 lb log


With this manure I covered my asparagus bed and my rhubarb plants for the winter.  My compost pile hasn’t frozen yet, so I was able to spread compost over the rest of the garden.  Now we wait for spring.  The warm days have caused my garlic (that I planted in November) to sprout.  Small green shoots are poking through the ground.  They are very hardy and will be fine till spring.

Last night I made soup with my last butternut squash.  Fresh homemade and still warm pretzels with melted butter to dip them in, an excellent meal.DSCF0001

Roasted Butternut Soup

  1. Butternut squash
  2. Olive oil, oregano, salt and pepper
  3. 1/2 cup cooked sweet sausage w/ minced onion
  4. 1 cup chicken broth
  5. 1-2 cups of heavy cream
  6. 1/2 tsp nutmeg
  7. water as needed
  8. salt and pepper to taste
  9. Goat cheese crumbled for topping

Peal and cube squash, toss with olive oil and spices, bake in shallow dish till fork tender, about 45 minutes.  I do this ahead if I can.  In blender puree squash, sausage and broth, add water if needed. Puree in 2 batches.  Combine all but cream and cheese in sauce pan, bring to a gentle boil add cream and salt and pepper if needed, reduce heat, 5 minutes, serve. Sprinkle goat cheese on top.



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