Although squash are at it's peak summer through fall, surprisingly it's available year round.
I suppose during the previous fall, I didn't get my fill of squash. Unlike other years, it wasn't everywhere I turned. When I just so happen to come across squash in March, I decided to make soup. This was my second try at making butternut squash soup. The first time, the squash flavor wasn't strong enough. However, this time I prevailed. I chopped the squash, tossed it with salt, pepper & olive oil and roasted it in the oven. I pureed it in chicken stock with a couple leaves of sage and voila! This turned out to be a wonderful savory treat on a chilly day after work. It was warm and full of flavor. It's texture was rich and creamy. To put it over the top, I added toasted pumpkin seeds. It added a wonderful crunch and a nutty flavor.
I can't wait to make it again!