An alternative version of Roasted Butternut Squash Soup is this one I made today in honor of the first snowfall of the season for my area.
BUTTERNUT/BAKING POTATO/SWEET POTATO SOUP
Peel and chop 1 large sweet potato and 1 large baking potato. Boil until tender, drain, and add to crockpot. Meanwhile, seed and microwave 1 medium butternut for about twelve minutes. Peel and scrape into the crockpot.
Melt 2 tablespoons butter in a fry pan and sauté 1 small chopped onion. Stir in 2 tablespoons flour, a pinch of salt, a sprinkle of nutmeg, and a grind of pepper. Add mixture to crockpot along with 1 12-ounce can of chicken broth and a cup of water.
Leave in crockpot on high for 4 hours or low for 6-8. Ten minutes before serving, mash with potato masher, and add 1 cup of milk.
Serve with Irish Soda Bread and enjoy!