Squash Soup

Another cool, rainy October day sparked an interest in soup again...this time for dinner. A large butternut squash on the counter, fresh from yesterday's Farmer's Market made the decision easy as to what kind of soup it would be. A bunch of fresh sage, also from the market inspired me to bake a round of foccacia. Some Edamame in their pods, seared in an iron skillet gave us some protein, and a crisp romaine salad with blended sunflower seed, garlic and lemon dressing rounded out the meal. After cutting in half and scooping out the seeds, I roasted the squash, cut side down on a pan for about 40 minutes in a 400 degree oven. I imagine the squash can be steamed or boiled, but heating up the kitchen with the hot oven was appealing. The squash can be mixed with any number of spices (cinnamon, nutmeg, allspice, curry, etc). I added an apple, some shallots, a carrot, several cups of vegan broth, a touch of soymilk (K didn't want coconut milk which I would have chosen) lots and lots of fresh grated ginger and then used my immersion blender to make a creamy puree.