We are having some left over beef stew over egg noodles tonight with Roasted Butternut Squash Soup which I just finished a few minutes ago. We also have some fresh Italian bread so will toast it with garlic butter.
I made the roasted butternut squash soup by roasting the squash same way I posted the other day. I then added to pot of 4 qts chicken stock, sautéed mirepoix (diced onions, celery and carrots), and cinnamon. Let it simmer about 15 minutes then let it cool and added 1/4 cup of half and half before running it through the food process to get it creamy. It really turned out good too and I will serve it with a dollop of sour cream on top.