Butternut Squash Soup

Looks innocent enough.  But this has been a damaging front for the past 36 hours.

The Midwest has been hit with some crazy wind storms.  It has been gusting up to 65 mph along the lake shore where we live.  Trees are down, power is out to stop lights and many business have been closed due to power outages.  However, even with wild weather the dogs still need to be walked in order to maintain a level of sanity in our house.  Thus, we took our demanding beasts north to a section of trail that has a lot of old growth trees and is pretty protected from the wind.  When we got to the part of the trail where you can branch up to the dunes we of course took it so we could witness a view of the waves.

With the feel of fall ripping through the air, I felt like an autumn soup.  In typical lazy me fashion, I roasted my butternut squash at 425 degrees for 30 minutes while I did other chores around the house.  That way, when we returned from our walk, I just needed to pop it in the pot with some water and other veggies for 10-15 minutes and whiz.  Peeling and dicing squash just freaks me out anyway.  The skin is so tough that I’m afraid I’ll get possibly do some damage to my fingers.  Chopping it in half and scooping out seeds I can handle.


2 Tbs oil

Onion – saute 4-5 minutes

Potatoes – 2 medium or 4 small diced

2 carrots chopped

2 celery stalks chopped

3 cloves of garlic minced

1 thumb size of piece of ginger minced

roasted squash

5 cups water

Salt to taste

After you saute your onion, throw the garlic and ginger in for about 30 seconds, then add everything else.  Simmer for 10-15 minutes until the potatoes are fork tender.  I like to whiz it using a hand blender for a silky smooth texture.  But if you are brave and have a blender, plop some in there and blend to your preferred consistency.

1 Comment

Filed under Main Courses

One response to “Butternut Squash Soup

  1. Susan

    Squash Soup sounds like a delicious soup. Thank you for posting this recipe.

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