I am having terrible insomnia and also noticed we are out of a lot of things littlest eats - so making lunches is tough work. (she is gluten free)
So I decided to use my time wisely and made her a little cheesy potato casserole for her lunch box, as well as some really nice butternut squash soup. These are the squash roasting. It's super easy (haha souper easy?)
Cut the squash as shown, mix olive oil, honey, rosemary, cayenne, and salt and baste them well. Put a whole garlic clove (do not peel) in each. I roasted for 45 min at 375, basting every 15 min with the olive oil mixture.
Meanwhile, melt 2Tbsp butter and carmelize a chopped onion. When squash is tender, remove garlic cloves and squeeze roasted garlic into onion pan, spoon cooked squash into pan and add chicken stock - I used a quart for this batch.
Puree and voila! awesome soup. It recommended garnishing with crispy bits of pancetta and toasted pine nuts, but I didn't bother as by then I was tired enough to try sleeping again.

https://imgur.com/754d8Bw

https://imgur.com/wxEtzaM