The change of season is nearly too exciting. Especially here in Texas where the reprieve of triple digit temperatures yield breezy 85 degree days, clear blue skies and brilliant golden leaves.

And, most importantly, soup! I love soup! Not only because it tastes great and is filling and there are so many, but also because it hangs around for a few days. Nothing is more exciting than coming home to a delicious dinner that has already been made.

Here is an Autumn classic, Roasted Butternut Squash soup. The butternut squash is roasted in the oven until caramelized then simmered with chicken broth (vegetable broth or water to make it vegetarian) to blend flavors. It all is pureed (however you choose, blender, immersion blender, food mill) and simmered again.

It will be more savory than sweet at this point and it will also be very thick. Thin the soup with water and adjust the taste by possibly adding a few tablespoons of real maple syrup and/ or fresh orange juice. I was going to add cream but it was velvety smooth and fully sumptuous without. Splurge on warm crusty bread with whipped butter for dipping.

Roasted Butternut Squash Soup

2 1/2 - 3 lbs butternut squash, peeled seeded and cubed into large chunks
4 carrots, peeled and cut into large chunks
1 head garlic, top of clove cut off with a sharp knife
A few tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
1 yellow onion, roughly chopped
4 cups chicken broth
2-3 cups water
2-3 tablespoons real maple syrup
juice from 1/2 or 1 whole orange

Heat oven to 400. Place butternut squash and carrots on a large rimmed baking sheet. Toss with a few tablespoons olive oil, cinnamon, cayenne, nutmeg, salt and pepper. Place garlic in foil, top with olive oil, salt, and pepper, and envelop completely in foil. Place on sheet. Roast 40-50 minutes, until vegetables are caramelized and soft.

Meanwhile, coat dutch oven or large soup pot with olive oil. Saute onion until tender then add chicken broth and butternut squash mixture. Remove garlic from foil and squeeze cloves into broth. Simmer 20-30 minutes to blend flavors. Allow to cool before blending.

Work in batches pureeing soup in blender until smooth and add back to a clean pot on the stove. Add water until desired consistency is reached, about 2-3 cups. Taste and adjust with maple syrup, orange juice, salt, pepper, cinnamon, cayenne, and nutmeg. Serve warm. Soup can be refrigerated for up to 5 days.