Remember when I said no squash was safe in my Pumpkin Butter post?
Yeah, butternut was next on the chopping block. No pun intended.
The butternut squash for this recipe came from my very first market bag from Growing Power. You can read more about my discovery of them here. I’d never cooked with butternut squash before and had only eaten them as filling in ravioli. Getting one in a market basket gave me an opportunity to come up with something new to try, hence this soup.
Roasting the squash and sweet potatoes caramelizes them and brings out some of the natural sugars which go great with the smoky paprika.
The soup was just the ticket on a cold, rainy day.
But would be just as good on a crisp, sunny autumn day too!