t h e m a y f i l e s is foremost a family blog, chronicling everyday life. Life including natural, healthy eating (with recipes thrown in at random), home educating (with ideas popping up sporadically), an attempt to homestead on .2 acres (with very meager yields), raising 3 of 4 children with a rare genetic disorder, and lots of highly personal family triumphs and failures. You may also find an eclectic array of musings on politics, exercise, sewing, emergency preparedness, backyard chickens, and religion. This blog isn't a campaign to glorify anyone or anything. Just simply a record.


Roasted Butternut Squash Soup

A rainy day, a Saturday filled with raking leaves, pulling down dead limbs from trees ready to slumber, these all reminded me of my favorite savory, fall squash soup. I came across the inspiration for this soup at a sampling table at my local grocer almost 6 years ago. I've tweaked it a bit over the years as my cooking and dietary habits evolve. Here is my most recent version.

Roasted Butternut Squash Soup

1 head garlic

Extra virgin Olive Oil

SeaSalt and Freshly Ground Pepper

1 bunch fresh sage

2 medium onions, quartered

4 carrots, quartered

2 ribs celery, quartered

2 T maple syrup (honey or agave work as well), divided

2 lbs butternut squash, peeled, seeded, and quartered

1 quart organic vegetable stock

½ c cream (optional)

Preheat oven to 300 degrees.

Line a cookie sheet with parchment paper and drizzle extra virgin olive oil on.

Place garlic cloves, onions, carrots, celery, and squash onto the parchment paper.

Drizzle with more olive oil, 1 T maple syrup and sprinkle with sea salt and ground pepper.

Let the vegetables roast until edges brown and squash is tender, about 2 hours. You can slow or speed this process by modifying the temperature.

When vegetables are roasted, remove from oven. Squeeze garlic out of skins and use a knife to remove the squash skin.

In a large pot, add the broth, remaining maple syrup and chopped sage. Bring to a low boil and add roasted vegetables.

Lower the heat and simmer, uncovered, about 20 minutes.

If you have an immersible stick blender, puree the soup in the pot.

Otherwise, let the soup cool and working in batches, puree it in a food processor or blender.

I prefer a very smooth texture and use my Blendtec.

Refrigerate soup overnight. Usually we have some the first day too! Just before serving, return soup to a pot and bring to a simmer.

Add cream if desired, or just have some on the table, and salt and pepper to taste.

Garnish with cream and sage leaves.

This is best served with my Scrumptious Honey Whole Grain Cornbread. My children and husband had gobbled the entire pan, save a scant row, before the soup was on the table. They finished off the rest for breakfast this morning.

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