Butternut Squash Soup

Blackened pork chops, biscuits, and roasted butternut squash soup. Wine: Franck Millet Pouilly-Fumé 2019.

The soup was the star of dinner. Roasting the squash first deepened the flavor, and I love how the spices came together in it (timut peppercorns, thyme, fermented white pepper, powdered lemongrass, nutmeg, and cinnamon). The texture was luscious (my husband liked it but commented it was a bit thick for a soup, reminding him of the consistency of my rather over-the-top hot chocolate).

The wine is a favorite. The biscuits were store-bough take-and-bake.