Roasted maple butternut squash soup

Or, what to eat on a Tuesday that feels like it should be a Friday...


Roasted maple butternut squash soup

1 butternut squash (medium/large, peeled and chopped)
1 Tbs vegetable oil
1/4 cup maple syrup
 salt and pepper to taste
3 TBS butter
1 Tbs dried sage
1/4-1/2 tsp allspice
1/4-1/2 tsp cardamom
1/4-1/2 tsp powdered ginger
4 cups water
2 cubes of vegetable bouillon

Chop one medium/large butternut squash into 1-inch chunks.  Place in a baking dish, and toss with vegetable oil and maple syrup.  Add salt and pepper to taste, and bake at 375 until soft (about 40 minutes).

Once squash is ready, melt butter until bubbling in saucepan.  Add sage, and cook till sage is browned.

Add squash (including juice), allspice, cardamom and ginger to the saucepan.  Cook for about 2-3 minutes, then add 4 cups of water and the bouillon cubes.

Boil for about 15 minutes, then blend using an immersion blender or a blender.  

I liked it with cheesy bread (good cheese melted on toast).

SO GOOD.  Also, yay- butternut squash from McNeils, maple syrup from McNeils, sage from our garden!