Roasted Butternut Squash and Broccoli Soup

I went to the supermarket on Saturday with a list of things I needed for the week, and was very disappointed with the produce selection. Yes, it’s that time of year where it seems like nothing is in season, and there are signs up indicating that the bad weather has impacted growers nationally. I hear there are farmer’s markets in the Boston area that run through the winter, but I was short on time, so I hit the freezer aisle this week instead.

I don’t know what this recipe is like with fresh vegetables, but it was incredibly good with frozen substitutes! I used a 20 oz. package of butternut squash and an 8 oz. package of broccoli, and they went straight from the freezer to the oven for roasting. I mashed the squash by hand which was smooth enough for me, and the rest of the recipe was easy. The soup is just a little bit sweet from the orange juice, and a little bit spicy from the curry and cayenne.