Butternut squash soup.

It's autumn and that always puts me in the mood for soup! Warm, aromatic, heavy-cream-laden calorie bombs.

This recipe popped up on allrecipes.com as the recipe of the day about a week ago, and I decided to give it a shot. Roasting vegetables deepens and preserves their flavor a lot better than boiling them, so I did things a little differently than what the recipe calls for. I halved my squash and roasted it along with half of an onion and two cloves of garlic at 350 for about an hour.