Remember all that butternut squash you stowed away in the basement when you just couldn't stand the idea of yet another plate of the stuff smothered in butter and brown sugar? Well go get your drunken chef hat, it's time for soup.
Step 1: ARE YOU READY.......to Roast?
chop the top and bottom half inch or so off of your garden darlings, set aside for the compost pile.
peel the skin off the squash and toss that in the compost bin.
don't forget to scoop out the seeds with a spoon.
Chop the squash into inch or inch and a half cubes.
toss them lil squash cubes into a glass baking pan
Step 2: 'tis the Seasonings
somthin else that sounds good to ya?
mix the above in a bowl.
i personaly use about 3 parts ginger to one part each of the rest. but your mileage may vary.
sprinkle this mix over the squash cubes.
Step 3: Oven Roasted Goodness
let it cook until it is soft, darkened a bit and you start to think you might burn it.
remove from oven and set aside
Step 4: Onions, Garlic Etc.......
my house is surprisingly out of garlic today, i will fix this injustice tomorrow but for this soup onions only.
Step 5: The Blendy Bit
Step 6: Chop Chop
wash, peel, chop
Step 7: It All Goes to Pot
Take a deep long look into the stock pot.
now toss all the squash, potatoes and carrots in turn the heat up until you get a little boil out of the soup. reduce and simmer. do not forget to stir the soup and be careful not to splash any on your knuckles, it might hurt a little.( or leave ya with a small second degree burn)
after a half hour or so your soup is ready. scoop it into a bowl and eat.