by Tiffany Ludwig
You’ll love this recipe. It’s simple to make, versatile to serve and so delicious. Roasting the butternut squash turns preparation into a snap (no need to cube the hard, raw squash) and the flavors build overnight so it’s a great soup to prepare the day before you plan to serve and just reheat it when ready.
My favorite way to enjoy this is with a huge chunk of crusty, buttered bread and a side salad for a simple meal.