The Halls Butternut Squash Recipe.

WHY does she do this?
This is a butternut squash. Lindsay and Josh sent us some squash seeds with our letter and this recipe. Since my cooking expertise is pretty limited to frozen foods, Courtney decided to give the recipe a try.
This is our lovely chef. I was the lovely sous chef that was mainly in charge of keeping the cats off the counters.

Turns out, this soup was AWESOME. Like liquid pumpkin pie awesome. I lucky to have such great friends.
Here is the recipe if you guys would like to try it out!

Butternut Squash Soup
- Preheat oven to 400 degrees
-Cut 4-6 butternut squashes in half, remove the seeds. (we used 3 large squashes) Place each half face down on cookie sheet with thin layer of water
- Bake for 30min-1hour, until inside is soft
-Remove fruit from skins and puree
- Place pureee in pot over medium heat, and add cream until soup reaches desired consistency
-Add 1to 2 tablespoons of butter while still heating and stirring
- Add a handful of basil, half an onion, and 2-3 cloves of garlic (we sauteed these first)
- Stir in cinnamon, nutmeg to taste. Stir in 1/4 to 1/2 cup of brown sugar
- While heating soup, toast bread, cut into small squares, at 250 degrees until crispy. These will be your croutons. Shred a dry cheese with cheese grater (we used parmesan)
- serve soup in bowls when ready, add croutons and cheese to taste.

Thanks Lindsay and Josh!