After playing tourist in Philadelphia all day, we needed sustenance when we got home.

We had seen this recipe concept in the latest Wegmans magazine.  It was a throw-together using packaged soup and pre-cut squash.  We liked the idea, but not of using pre-made ingredients.

We started from scratch!

Butternut Squash Soup

• 1 butternut squash, roasted
• 1 onion, chopped
• 1 clove garlic, minced
• 4-6 cups chicken (or vegetable) broth
• 1 tsp sage
• salt and pepper, to taste

Saute onion and garlic in a bit of olive oil.  Add roasted squash and mash into pot.  Add about 4 cups of broth and sage and, with an immersion blender, puree everything to a smooth soup.  Add more broth as needed to come to your desired consistency.  Taste for salt and pepper and add, as desired.

Roasted Butternut Squash with 6-Cheese Tortellini

• 1 butternut squash, peeled, seeded, and cubed
• 3-4 cups butternut squash soup
• 1 tsp sage
• tortellini or pasta of your choice
• salt and pepper, to taste

Heat soup.  Add roasted squash, and sage.  Check fopr seasoning and add S&P, as desired.

Cook tortellini according to package instructions.  Drain, mix with sauce, sprinkle with cheese, and enjoy!

This is one of those dishes that is simplicity to make – but dayum, is it good!

It can easily be made vegetarian, and, depending on the type of pasta used, can be a vegan entree, as well.

The final part of the meal was homemade rolls.

Y’all have heard me wax poetically about the no-knead artisan bread.  I make variations of it all the time.

The latest variation is to add three egg whites to the water – still making it three cups of liquid – to the 6 1/2 cups of flour.  Follow the basic instructions. forming the dough into rolls.  Let rise, brush with egg white, slice top, and bake at 450° for 25 minutes.

These are really good – perhaps my favorite, yet.  The egg white makes for a slightly lighter interior, and a really crunchy crust.

They were so much of a hit, I just made a couple more for tonight!