Oh, praise baby Jesus I’m back at it in my sock monkey slippers again! After a week long of tissues, cold meds, and laying on the couch I’m finally feeling better and not seeing double. Although there was on brief moment where I went totally insane and got in the car with the husband and drove to Gruene, Texas for a Lyle Lovett show. It was an awesome awesome awesome (did I say awesome) show with his large band! The setting was Gruene Hall, a small venue and one of Texas’ oldest dance halls. The floors and walls shook and the small but sold out crowd brought the energy in the house to a full-on roar. This had to be up there for one of the best shows I’ve ever seen! Unfortunately, the mix of cold meds and a half of a beer made me make a fool out of myself as I yelled out from back stage to get the attention of Mr. Lovett for a photo. And then again little while later because no one stopped me to get a shot of the singers, which by the way totally topped off the show.

At least they all got a good kick out of my insanity and I got a good chance to embarrass the husband. But as you can tell by the unfocused shots I was a little shaky thanks to the decongestant I took before the show. All in all I looked like a crazy woman with wild hair, red eyes, a snotty nose armed with a camera phone. Lyle Lovett is on tour now and I beg you to see it! He is truly one of the best performers out there.

Anyway, back to the soup. With fall brings cold temps, falling leaves and one of my favorite fall crops, butternut squash. If you follow the blog often then you know I love to eat it any way I can. This butternut squash soup is so terribly simple it’s a joke. It’s creamy texture and sweet warm goodness is perfect for any fall day and is the cure all for a cold. Trust me!

Here’s a little cooking music for you. My favorite song from the show that closed out the night and nearly brought Gruene Hall crashing to the ground. Lyle Lovett – You Can’t Resist It {Live In Texas}

Roasted Butternut Squash Soup serves 4 to 6

• 1 large butternut squash
• 1 large yellow onion
• 4 garlic cloves
• 1 Tbs extra virgin olive oil
• 2 1/2 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 3 cups chicken broth
• prosciutto (about 4 thin slices) and crumbled queso fresco for topping

Preheat oven to 400°. With a sharp knife slice both ends off the butternut squash. Then peel the skin off the squash. You can also use a vegetable peeler to do this.

Slice the squash in half lengthwise and scoop out the seeds of both halves.

Slice the squash in rows then cubes and place in a large bowl. Set aside.

After peeling and cutting the ends of the onion, slice in large cubes. Place the onion in the same bowl as the squash.

Peel the garlic cloves. I’m a garlic person. If you are not you can always use as many cloves as you please. Throw the garlic in with the onions and squash.

To the squash, onions, and garlic add the olive oil, sage, rosemary, salt and pepper. Mix to evenly coat the vegetables with the herbs.

Pour everything in a roasting pan or baking dish. Place in the oven for 50 minutes to an hour until the squash is very tender.

After the vegetables come out of the oven, place the prosciutto on a parchment paper lined baking sheet and put in the 400° oven for 15 minutes until crispy like bacon. Remove from oven and allow to cool. With your fingers crumble the crisp prosciutto. Set aside and reserve for the topping. This is where I have to restrain myself from eating an entire slice. It’s so hard.

Now, here is the easy part. Put everything in the blender. If you are adventurous and want to spice things up a bit add a chipotle pepper (the ones packed in adobo sauce) or two right now! Add 1 cup of the chicken broth, don’t forget to put the lid on (this is always my downfall) and blend on high until smooth, about one minute.

Pour mixture into a large soup pot over medium heat and add the remaining 2 cups of broth. Depending on the size of your squash you might need a little more broth to achieve your desired soup consistency. Stir until combined. Add more salt and pepper if needed and pour into soup bowls.

Top with the prosciutto and crumbled queso fresco.

Extreamly simple and so creamy that you don’t need heavy cream. Although I guess you are welcome to put it in if you are one of those insane marathon runners like the husband is but it’s so good that you really don’t need it.  I can’t stop making this in fall!