Provincal Winter Squash Soup

Excellent butternut squash flavor is captured in this very beautiful orange soup. Butternut squash is first oven roasted (but only 1/2 cooked) and cooled. Onions are browned, garlic added, and then squash is peeled and diced. A yukon gold potato is also added, but it disappears as its role is primarily as thickener.

Sage flavor is evident but not assertive. Bay leaves, salt, pepper, and at the end, parsley, round out the seasonings. A stick blender makes it all smooth.

I harvested 45 lbs of winter squash from my garden, and so am collecting recipes such as this one. Its definitely worth a repeat.