The first butternut squash of the year was harvested today.  It weighed in at a good sized 1.2 kg.  I found a recipe for soup that can be eaten hot or cold.   With the remaining squash (and a Jack be Little pumpkin from the garden) I cut up a large red onion and slices of butternut and put it into the oven to roast.  The weather tomorrow will determine whether we eat the soup heated or cooled with a dollop of sour cream and herbs.