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On Sunday, the Mister and I had his mother over for dinner. She was helping us out by making a curtain for the bathroom window, and her birthday was on Saturday, so we wanted to treat her to a meal.

I had some butternut squash from our last couple Brown Box Veggies boxes, and I wanted to try my hand at another roasted butternut squash soup. So I started out, using this recipe from Calm Healthy Sexy as a guide.

• 2 butternut squash
• 3 carrots, peeled and sliced
• 4 Russet potatoes, peeled and sliced
• 2 tablespoons extra virgin olive oil
• 4 cups chicken broth
• 1 cup half and half
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon coriander

1. Carefully slice squash in half lengthwise. Scrape out the seeds and most of the fibrous strings. Place the halves cut side down on a baking sheet lined with foil or parchment. Bake at 375 until soft all the way through, about 60 minutes. Cool.
2. Heat olive oil over medium heat in a Dutch oven or soup pot. Add carrots and saute several minutes until soft. Add chicken broth and potato slices and bring to a boil. Boil gently until potato slices are cooked all the way through.
3. When the squash is cool enough to handle, scoop the pulp out of the skin and into the pot. Add salt and pepper. Cook everything together for 2-3 minutes. Mash the potatoes and carrots with a potato masher, or if you prefer a smoother soup, puree in batches.
4. Add half and half and coriander to soup and mix in thoroughly. If the soup is too think for you liking, add a little more half and half. Heat through and serve.