First I cut a butternut squash in half and roasted it, cut side down in a 400° F oven for 40 minutes or until it was very tender and then pureed it in a food processor. Meanwhile, I had some kielbasa in the freezer so I chopped that up and sautéed it in a large pot, added 1/2 medium chopped onion and a couple teaspoons chopped Serrano (to cut the sweetness of the squash) and fresh rosemary (bought more fresh rosemary to make more bread but running out of flour – apparently flour is as scarce as toilet paper right now – so need to find other uses for rosemary), added squash puree and chicken stock to soup and simmered 10 minutes. Hearty and tasty. I mean why not have soup for supper?