Butternut Sourdough Loaf

Butternut sourdough is a little experimental, but it has the advantage of combining my ongoing sourdough project with my excess of butternut squash. It actually tastes pretty good, like slightly sweet sourdough. It also has a nice orange tinge to it. I know I put a scant cup of pureed roasted squash into it, but otherwise I just went by feel with amounts. I am that kind of cook.

 The cauliflower and cheddar soup for dinner was much the same process. I just tossed a bag of frozen cauliflower, a large peeled and diced potato, a couple of diced onions, a grated carrot, a bit of salt, and enough water to almost cover the veggies. Then I simmered it until everything was very tender, blended it, add some half and half, grated cheddar, and little water to thin it. I gently reheated, seasoned it with salt and pepper, then served it with a pinch of dill.