I promised a recipe for squash soup — and elves keep their promises.

You’ll need a butternut sqash — about 2 pounds.  Slice in half (carefully!) and discard the seeds.  Rub the squash with a bit of olive oil and place it on a foil-lined baking sheet.  Bake in a 350 degree over until tender — 40-50 minutes.  When a fork goes in easily, it’s done.

Let it cool then peel and discard the rind.  Chop the roasted squash into blocks and transfer about a quarter at a time to a blender.  Add about half a cup or chicken or vegetable broth and puree until smooth.  Transfer to a large pot over medium heat.  Repeat the blending with the remaining squash. 

When all the squash is pureed, heat the soup through and season with salt, pepper (white pepper if you have it), and a bit of nutmeg.  Just before serving, stir in a few tablespoons of cream or half and half.

Serve topped with toasted walnuts or pecans and crumbled bleu cheese.

Very yummy and relatively good for you!  Plus, it’s orange!  What’s not to love about orange food?