One of my friends makes an amazing one that I could eat for days happily, but because I don’t have her recipe handy, I improvised.

Ingredients:

Makes about 5 servings.

• Two pounds of frozen butternut squash
• Sea salt, about 1.5 tablespoons (there’s a lot of soup!)
• Evoo ~ 2 teaspoons
• Crushed black pepper
• Nutmeg, two dashes (non-scientific… 🙂 )
• Half cup of baby carrots or chopped carrots
• Head of garlic, peeled and whole
• one Sweet onion

Boil, simmer to soften , puree and simmer again. Pour and enjoy. Serve with a crispy baguette or roll (I love the half baked ciabatta from trader Joe ‘s) , and a side salad.

= One smooth soup!

The side salad was a new experiment for me. But it was tasty and took only 5 minutes to make!

Here’s the toss:

-romaine lettuce

-sliced carrots

-blueberries

-evoo

-sea salt and ground peppercorn

-finely chopped peppadew peppers (they are sweet, spicy, and delicious and are shaped a little like a rotund tulip. I first tried them at Fogo de Chao in the salad bar and fell in love)

-New Zealand cheddar, chopped.

Can you “spy” out the ingredients?