Come every October-December, I become obsessed with roasting all the fall and winter squashes. There are, truly, fewer foods more mouthwatering to me than a slowly roasted butternut or acorn squash. Knowing that the season won't be around for much longer, I knew I needed to pounce on Amanda's Butternut Squash Soup.
I often forgo making any sort of pureed vegetable soup at home because I seem to have this impression that they aren't very filling. I guess I want a meal out of my soups, and recipes such as this one (no protein/no carbs) give me the impression that they're, I don't know, kind of flimsy. The truth is, though, they're really not. After just one bowl of this soup, I felt like I was going to pop, and sometimes, It's nice to know you have that feeling from butternut squash soup and not pizza. Sometimes.