Roasted Yellow Squash Soup

I just got some great yellow squash at my farmer's market today and I absolutely love them, they're great on the grill, sauté with some olive oil and some herbs as a side dish or as a hearty soup like this one.

Roasted Yellow Squash Soup
Take about 8-12 yellow squash, wash them well and slice in half lengthwise. Brush them with a little melted butter just on the top and salt liberally, pepper with fresh cracked black pepper. Roast them on a cookie sheet at 350°F for 40 minutes.

Remove them from the oven, cut into slightly smaller chunks, just so they fit into your blender.

Add a ½ cup chicken stock
1 C. half and half or light cream
½ tsp. sugar
½ tsp. nutmeg

Blend until smooth, use a strainer to remove any large fibrous pieces that may be left after blending, transferring directly into a saucepan. Heat over medium low heat stirring frequently to bring it up to serving temperature (there’s no need to bring this to a boil, you may scorch the bottom).

Garnish with some fresh chopped parsley, maybe a dollop of sour cream or just a sprinkle of paprika. I love this with Club crackers, the buttery taste goes so well with the soup.