I mean soup not fabric conditioner...
We had a butternut squash & another squash that's too big for a patty pan squash (if you know the name please let me know).
I peeled them, cubed them & then roasted with garlic, olive oil & lots of seasoning. (The nameless squash was just quartered & then scooped out when roasted)
Into a large pan went the roasted squash, some chopped onions, 6 sage leaves & some stock. After about 20 mins on a medium heat the smell wafting around the kitchen was divine & the mixture in the pot was ready to blitz.
I added ground nutmeg, a pot of creme fraiche & a tadge more seasoning.
Comfort in a bowl...
With added croutons (garlic & rosemary- courtesy of Silverpebble).
P.S. Having only recently tasted a spaghetti squash for the first time, I am very keen to know where to go for more...it anyone knows a supplier near Cambridge please let me know!