Butternut Squash Soup

This sounds delicious! I love butternut squash! There is nothing like homemade soup with lots of fresh herbs. I love growing fresh herbs. The smell is so good. We use lots of olive oil in our home. Here is a recipe using fresh herbs that should be well-loved by many: Fresh herb, potato and leek soup--from Bon Appétit | November 1992 3 pounds russet potatoes, peeled, cut into 1-inch pieces 5 cups canned low-salt chicken broth 3 cups water 3 large leeks (white and pale green parts only), chopped 1/2 cup whipping cream 1/4 cup minced fresh chives or green onion tops 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed Hot pepper sauce (such as Tabasco) Chopped fresh chives or green onion tops PreparationBring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.) Ladle soup into bowls. Garnish with chopped chives and serve.

This soup is also good with some baked and mashed apple in it!