Butternut and Summer Squash Soup

Because you should always, always play with your food.

I've had this butternut squash hanging out for a while now.  Just chillin', not going anywhere.  I mean, it's July.  The apartment already feels like it's going to spontaneously combust.  No way am I going to turn on the oven!  But then, what the heck was I going to do with it if I didn't roast it?  [Reason #537 that I should probably get my hands on a grill.]  So, there it sat on the counter, looking sad and lonely.  Until one day, when Michigan weather pulled through and cooled down enough to make roasted squash soup a good idea.

But, not before b-squash and I had a little photo shoot.

All shenanigans aside, this is one of the simplest, most flavorful soups I have ever made.  So, if you live in a cooler climate, or have central air, or enjoy turning your kitchen into a sauna, you should definitely give this soup a try.

Ingredients:
1 large butternut squash
1 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 medium zucchini, sliced
1 medium summer squash, sliced
1 tsp thyme
2 cups vegetable broth
Salt and pepper

Directions:
Preheat oven to 400 degrees.  Cut the butternut squash in half lengthwise and use a spoon to remove the seeds inside.  Place cut side down on a cookie sheet lined with parchment paper, and bake for 35-40 min, until soft.
In a large soup pot,   heat olive oil on medium high heat and add the onion and garlic.  Saute for 5 min, stirring frequently.  Add the zucchini and summer squash and cook for 5 min.  Stir in the thyme and turn heat to low until the butternut squash is done.
When the b-squash is done, very carefully scoop out the flesh into a high speed blender.  Add the vegetable broth and blend on high until smooth.  Pour the squash mix into the soup pot and stir well.  Add salt and pepper to taste.