I had two butternut squashes left from our last CSA pick up and I wanted to use them before they went bad. The hubby and I are both huge fans of soup, and thankfully, he is totally fine with soup and sandwiches for dinner.
I started by roasting the butternut squash in the oven. I find it intensifies the flavor of the squash and it is so much easier than peeling and dicing it for soup. All you need to do is stab it a few times with a sharp knife and place them on a rimmed cookie sheet. I bake mine in a 350 degree oven until they are soft, flipping them once, it usually takes about 35 minutes.
While the squash roasted, I cut up some onions, carrots, celery, and garlic. I sauteed them in a saucepan with a bit of olive oil and butter, seasoned with salt and pepper. I added two boxes of chicken stock and let it simmer. Once the squash was cooked through, I put it on a cutting board, slice it down the center and let it cool down a bit. I scoop out the seeds and then using a large spoon, I scoop out the cooked flesh and add it to the stock pot.
I tossed in a few sprigs of fresh thyme and let the enough thing cook for another half hour. I removed the thyme stems and pureed the soup. I added a small bit of heavy cream and grilled up a few ham and cheese sandwiches. YUM!