Butternut Squash Soup

This was ok but not my favourite butternut squash soup recipe. It cooks up fairly quickly, though the prep was a little time consuming. It definitely needs a little extra added seasoning, and word of warning, it's tongue burningly hot freshly made! While this was easy to make, I won't be making it again because I vastly prefer the one I made with feta. If, on the other hand, you are dairy free, this is a good base soup that you can adapt to your own preferences.

Added garlic, ginger and curry powder

This was so amazing. I peeled and roasted the squash for about an hour and a half on low heat with olive oil and salt and pepper - season as you go with this a lot of comments were that it was bland. I also added rosemary thyme and sage to the veggies while they cooked and I think it added a deeper flavor - it was for girls night and it was gone before my husband even got home