This year if you noticed I amped up the soup recipes.  I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes.   I hope you have been enjoying and cooking them.  Today we are having,  Roasted Butternut Squash Soup.   It’s a very simple recipe.  Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much.    There’s only a couple ingredients and the hardest part is pealing the butternut squash.  But, dont let that stop you from making this amazing simple comforting soup.

Another Turkey day has come and gone and we are sad to see it go.  But we have great memories.  We arrived at our destination late so we didn’t get any pictures of what was made.  There was the usual suspects, stuff Turkey by Joe, decease green beans, side effects stuffing, cranberries along with a few new items.  I made Jason’s famous smoked sweet potato/potato mash, there was a refreshing fennel salad, Brian’s sweet potatoes with paprika, Anna made butternut squash with parmesan cheese, fresh parsley and thyme, while Kirk made a lovely whiskey cocktail that had everyone thankful.  Luckily for us Jason did take pictures and made a fabulous pumpkin pie that disappeared faster than giblet gravy!  Or was it a pumpkin pie?  I told everyone I would let them know what was it it but not til after.  So without further ado the secret ingredients in the the pies were Butternut Squash and Brandy.  No pumpkins were harmed in the making of this pie.  We got the idea from The New York Times http://www.nytimes.com/video/2012/11/14/dining/100000001903215/pumpkin-pie.html  We thought, hmmmm interesting lets do it! The results speak for themselves.  Two pies gone in no time.  We also had an actual pumpkin pie and it was delicious.  But I think from now on it’s Butternut Squash Pie that will be made in The Lab.