Roasted Butternut Squash Soup.

I recently received a note from a friend, including a description of his latest batch of Butternut squash soup. He was happy to find that mushroom stock worked so well with the dish. I love notes like this. It reminded me of my basket of butternuts quietly hibernating in the pantry. No more. They have been roasted, pureed and rearranged into this delicious soup. With a slice of rosemary bread I had baked to join alongside, I was glad to be snowed in all weekend.

Roasted Butternut Squash Soup:
*3 butternut squash, cut lengthwise, seeds scooped out
*2 carrots
*3 celery stalks
*1 sweet or Spanish onion
*2 cloves garlic, peeled left whole
*4 Tbsp. butter
*6-7 cups chicken stock (or mushroom stock)
*1 tsp ground ginger
*3/4 tsp. mace
*salt and pepper to taste
*plain yogurt or sour cream for garnish
*Chopped parsley or chives for garnish

Preheat oven to 375. Cut butternuts lengthwise and scoop out seeds (you can save these for roasting, they are delicious). Cut celery stalks and carrots in half. Cut onion into quarters. On a lined baking sheet, arrange all of the vegetables. Place small pats of butter into seed wells of squash. Salt and pepper everything. Roast in oven until tender about 1 hour. Remove from oven and allow to cool slightly. Working in batches, scoop out squash flesh into food processor or blender. Add about 2 cups stock and puree. Continue with remaining squash, carrots, celery, onion and garlic. Place puree in a large soup pot with remaining stock over med heat. Add spices and additional salt and pepper to taste. Whisk together. Serve in bowls with a spoonful of yogurt or sour cream. Garnish with chives or parsley. *Stay tuned for Rosemary Bread recipe.*