Butternut Squash Soup

I tried a new recipe last night - Classic Butternut Squash Soup. Let me say right off that I've been intrigued by the name.  I mean, anything that includes butter and nuts has got to be good, right?

But then, on the other hand, butternut squash is not native to this part of the country, so I was a little skeptical.

I found several recipes online, and finally settled on the one from Whole Foods Market. The only things I changed were that I added four cloves of fresh garlic and used dried thyme instead of fresh. Oh, and I added just a splash of half & half at the end, just to make it a little creamy.

If you want to try this recipe, keep in mind that it uses about double the black pepper it really needs and probably about double the amount of chicken broth. It was way too thin for my liking. It did make for  pretty soup, but once I got past all the black pepper, it just tasted like boiled squash.

To my way of thinking, the really proper way to eat squash is fried!