roasted soup

sticking with the theme of using winter vegetables, i decided to change up how i usually make butternut squash soup. this time i cubed and roasted squash, onions, garlic after tossing in s, p, and olive oil at about 425 F. you want the vegetables to roast until the corn and onions turn a little tinged, and the squash is fork-tender. then you dump the whole thing into a pot of simmering chicken stock, chopped thyme, and a diced carrot, and let bubble for about 30 minutes. at the end, the squash should sort of disintegrate into the soup. i added about a tablespoon of sesame oil and a big tablespoonful of peanut butter, and stirred around until that dissolved, about five minutes.