(I originally had written this for my friend Cammy, who had bought a squash but wasn’t quite sure how to get there…)

As memory serves from observing, adapting, and enjoying learning, from my Mom…

Roasted Butternut Squash/Soup

1 butternut squash (works well with Acorn Squash, too…)

2 tablespoons butter

2 pinches of salt

Maple Syrup (optional)

Pinch of nutmeg

Pinch of cinnamon

Preheat oven to 350°F. Cut 1 butternut squash in half. There is no need to peel it, but if needed you can cut off a small piece of the end so that it sits nicely on a cookie sheet or jelly roll pan. Place one pat of butter in each half and sprinkle with salt. If desired, drizzle a couple of tablespoons of maple syrup (or brown sugar) into each half. Sprinkle a pinch of nutmeg and cinnamon into each half, if desired.

Be sure the oven is preheated to before placing in oven.

See below…

2 tablespoons olive oil

2 tablespoons butter

1 large white onion, diced

3 large carrots, peeled and chopped

1 butternut squash as prepared above omitting the syrup or brown sugar

2 cans of chicken stock (low sodium is okay)

½ pint heavy cream

¼ cup of cooking sherry

Pinch of sage

Pinch of nutmeg

Ground white pepper and salt to taste

In your favorite soup-pot, sauté the onions and carrots in the butter and oil until lightly caramelized and soft. Add the rest of the ingredients and stir to combine and simmer on medium to low heat for about 20 minutes. Be careful not to boil. Remove from heat and puree with a hand blender. Season with salt and pepper to taste. Serve hot. Dresses up nicely with a small spoonful of sour cream on top of the soup and topped off with a sprig of fresh parsley. Enjoy!