This was really fun to make! Next time I'll buy a bigger squash so I get more soup out of it... :-)
Directions:
-Buy a butternut squash. Cut in quarters, cut/peel off skin. Cut into 2 inch pieces. Put in pan.
-Add in 3 cups (amount is negotiable) broth (I used chicken broth with the leftovers from my whole chicken I made a few days ago...awesome).
-Season with: thyme, cumin, curry powder, ginger, pinch of cloves (all this to taste, use your discretion on amounts)
-other options: sautee onions/shallots and garlic in the pot before adding in the other ingredients
Bring all this to a boil then simmer until squash is tender.
Let cool, then transfer to blender and whizz it up into a delightful soup. Eat with fresh baked bread (more on that later) and a nice fresh salad.
Many thanks to Lindsey Chan for bringing us this meal right after we had our baby, leading me to remember and be inspired to try it myself last night.
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