What I ate for dinner

Homemade butternut squash soup
  1 butternut squash
Butter, 1 stick

Onion

Jalapeño

Broth, 1 cup

Thyme

Rosemary

Water, 2 cups 

Cut squash in half. Roast in oven on foil lined pan at 350 degrees for 30 minutes. Remove from oven. Let cool, cut skin off. 
Dice onion and pepper
Place broth, onion, water, jalapeño  and squash in pot. Cook on medium heat, then let simmer. Season with nutmeg, clove, salt, pepper, turmeric

When cooler, transfer to blender. Blend until smooth. Sample and make any adjustments.
Serve in bowls with plenty of fresh bread .

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