Butternuts and homemade buns

Jennifer's soup today was mmm-mmm butternut squash, enhanced with hardy potato and comforting notes of nutmeg. Her homemade buns perhaps stole the show, though; they were served with all sorts of decadent cheeses. Oh, and she topped the soup with little bits of bacon. Goddang! (The salad club will never be mistaken for a diet club.)

Here's her how to:

Soup:
Veggie broth
1-1.5 medium sized butternut squash
3-4 potatoes (enough veggies so that the volume of liquid is almost equal to solid)

Throw all in pot and bring to boil. Turn down and allow to simmer for 1-1.5 hours. Puree using immersion blender. Then add butter, pinch of cayenne, freshly cracked black pepper, freshly ground nutmeg, and serve.

Bread:
http://www.starchefs.com/chefs/RBeranbaum/html/butter_dipped_r_beranbaum.shtml
Except I didn’t dip them in butter.