Soup’s on!

Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution.

Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft.

Saute in abundant butter one onion or some shallots, chopped. Scoop out the squash into a blender, and empty the saute pan into it. Pour in a bottle of clam juice, and add enough water to process into a soup-like consistency. Taste and season with sea salt.

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