Butternut Squash Soup

This may not look too appetizing, but it sure is delicious.  I grew up hating squash.  I only recently discovered that I do not, in fact, hate squash.  I picked up this beautiful squash from the farmer's market on Saturday and made the soup on Tuesday.  I will definitely make this again as soon as I get my hands on another butternut squash.  It was very healthy and easy to make.  It made three portions for myself.  Here's what I did:

I started with some vegetable stock, which I brought to a boil.  I then added freshly grated ginger and garlic to taste.  Next, I added the spices: cumin, Cheyenne, and freshly ground pepper.  Then, I peeled the squash, cut it in half, and scooped out the seeds.  I cubed the squash, seasoned it with salt and pepper, and steamed it in the microwave for 4 minutes.  I put the squash in the food processor along with some of the stock and pureed.  Next, I put the puree back into the pot to bring out the flavors.  I brought it up to a boil and then turned it down to simmer for 20 minutes.

Update: Butternut Squash Soup Revisited

I found butternut squash at a local farmer’s market, and I couldn’t help myself.  I had to buy it and play around with this recipe.  I decided to go in an Asian direction this time.  I have been using quite a bit of chili garlic sauce lately, which inspired the Asian flare.  I started with a veggie base, chopped garlic and the squash, and let it boil.  While the squash was boiling, I added soy sauce, the chili garlic sauce, cracked black pepper, garlic salt, cumin, and ginger.  I used my immersion blender when the squash was tender and turned the burner down to low.  I let the soup simmer for about an hour.  It turned out GREAT!!  It was so good, in fact, that I went back to the market the next day and made another batch.  This time, I bought a larger squash and put some in the freezer.  I like it hot and cold.  The weather has been quite hot, so the soup is great cold for lunch.