Today I’m thinking about butternut squash soup; creamy, thick, deep yellow, yum! Several versions of this soup that I’ve been served are too sweet for my taste. I’m usually most responsive to savory. My recipe contains roasted red pepper, sauteed onion and garlic, half and half, and the whole pot is whirred with my immersion blender (ain’t they a fabulous tool?) to a smooth puree. Served with thin slices of baguette drizzled with olive oil and browned up in a hot oven it is all the supper one needs. Oh, I forgot, the wine!