Tonight I made Butternut squash soup... and paired it w/ a Homebrew Apfelwein.
1 Butternut squash peeled, seeded and cubed
1 TBLS of Olive oil
1 Medium Onion
1 Can chicken stock
milk or cream
coat the cubes of squash with olive oil, salt and pepper.
Roast in a 350 degree oven for an hour.
In a saucepan saute onion untill soft and add chicken broth.
Add roasted squash and put into a blender, blend until completely smooth
Add Milk/cream until a soupy consistency. Also ad a tbls of butter for richness.
add a pinch each of cayenne and nutmeg.
Serve immediatly and enjoy the best soup EVER!!!!
also enjoy your apfelwein along with it.... this is a great fall dish... but I loved it tonight too!!!