Butternut squash soup, yum. New recipe from Michael Chiarello with a few tweaks. Along with the butternut squash, all cut up thanks to Costco produce, JB cut up 2 sweet potatoes we had, a couple of Yukon golds as well as onions. Those went in the oven to roast with a nice concoction of balsamic vinegar, molasses and some spices. Butter instead of our usual olive oil. Once cooled they were joined in the pot by chicken broth. In the meantime I cooked up some chorizo sausage and added it to the mix. It got whirled around with the boat motor, added some salt and can’t wait to try it.
Post dinner note – it was great!