This was roasted butternut and delicate squash soup.
It was J who suggested we have squash soup. I love squash/pumpkin. I couldn't agree more with it. I picked butternut squash and a kind of squash that I have never cooked - delicate squash.
I didn't follow any specific recipe, just making my own soup. First, for a better flavor, I roasted squashes in the oven at 350 F for about 1 hour.
Done!
I sautéed onion, carrot, celery; add garlic, cinnamon, cumin, and ginger; and add the fresh of roasted squash, water and low-sodium chicken stock; cook more; pureed the soup and add lemon juice. Garnish with fresh garden chive and a little bit of cream. There are many squash soup recipes that are flavored like curry, which I wasn't interested in. Instead, I gently used some warm and aromatic spices, inspired by Northern African cuisine. Gladly it seemed that J liked the result of the soup.
The soup was served with green and tomato salad and toasted J's sourdough bread with olive oil, parmesan cheese, dried garlic and onion, and Italian herbs. The dinner became a deluxe soup combo!
