I don't think I'm a big fan of squash which is unfortunate because my farm boxes are arriving PACKED with it. I made this soup tonight for later in the week. (My recipe says it keeps for four days, covered in the fridge.)
I snuck a little taste of it and I think this will definitely be a small serving on the side of a meal. It isn't the star, in my eyes. It's really, really velvety smooth and I think it's probably a great soup. I just don't think I'm BFF's with squash. We're just civil to each other :)
I really wanted to love it too because it took up a whole hour of my life! Roasting in the oven, then cooking on the stovetop with garlic, broth, white wine, and then pureeing it in the blender, and finally adding a touch of half and half. I didn't even bother with the dishes. I was just too tired :) (Sorry Jimmy!)
Ooops! I can't find the recipe online. I lack the energy to type it out. Here are the ingredients though: 1 large butternut squash, 1 onion, 2 tsp vegetable oil, 3 garlic cloves, 1/4 cup dry wine, 1 bay leaf, 1 1/2 cups chicken broth (low sodium), 1 1/2 cups vegetable broth, 1/2 cup half and half, salt and pepper.
This soup has 4 servings. Each serving is 3 Weight Watcher points.