Roasted Squash

squaThis recipe came from a mother so we knew it would probably be good (although we did not have such key things as "tin foil" and "the time we thought it would take to cook the squash just sliced in half and not in little pieces, even though little pieces took almost as long"). It was also exciting to roast an entire garlic. Roast a garlic when you're bored and then eat the wedges. Way better than you can imagine. Although your breath will be awkwardly bad when you go out later. Which I experienced first hand. But it's worth it. Who needs to make new friends? Not me.

So yes. New roommate. Summer is starting. Lease is ending. Or is it? New job. Uncertain future. Oohh my. I feel like I say this every other week. But this is a good comfort soup. Who doesn't want comfort? What isn't comfortable about comfort? So here we go, roasted squash (and garlic!) soup.

Soup!

Peel and de-seed a medium to small sized butternut squash and an acorn squash
Cut into small wedges (bite sized)
Chop a yellow onion (coarsely)
Take a full head of garlic chop off the top (but don't de-skin it)
Put the onion and squash in a baking dish, sprinkle with olive oil and fresh thyme, salt, and black pepper
Make sure everything is lightly coated.

In the middle of the baking dish, place your head of garlic
Bake it covered with tin foil (we didn't do that- but DO it) at 375 F for 45 mins to an hour
(or until everything is soft enough to put a fork through easily)

Transfer everything to a soup pot
Add chicken broth
and a big handful of parsley and bring up the mixture to soup temperature
Blend and put in 1/2 and 1/2 and salt and pepper to taste!

There you go.
Yo Kate, you forgot your bullet! (thank god)