There really isn’t anything better than making soup during the fall months. Like I said before, when I made this Oven Roasted Tomato Garlic Soup, what could be more comforting than a hot bowl of soup on a crisp fall evening? After posting the tomato-garlic soup recipe that I had made multiple times before, I wanted to try my hand at making a soup with ingredients I yet hadn’t tried, yet alone cooked with. surprisingly enough that ingredient I had never worked with, or tasted was butternut squash. I think it is something about the shape, colour and even the name that had deterred me. However, I had heard so many things about this delicious gourd that I figured I might as well give it a go. Although cutting it up looked something like this (skip to .40) the results came out creamy and full of autumnal flavours. Just a hint, there is a hefty amount of cream cheese, I don’t mind it, but if you are more health conscious, you can use less or 1/2 the fat.
