squash soup

[redbird]

cattitude roasted butternut squash last night, and we had significant leftovers.

So I made soup:I started with a sliced shallot, sauteed that in olive oil, and then added bits of fresh ginger, the leftover squash, and some chicken broth. I also put in a little cumin and a little cinnamon; there was already nutmeg on the squash. (No quantities here, sorry.)

I simmered that for ten or fifteen minutes, then got out the immersion blender. Blended that, tasted, and added some black pepper and salt, and a half teaspoon of maple syrup before serving it.

We liked the soup enough that I added squash to our shopping list.

Comments

[adrian_turtle]

Frozen squash would work really well for this, and be easy on the hands and shoulders.

[redbird]

How well does the frozen squash work for roasting and eating as a side dish, if you've tried that? (I got cattitude to cut up the shallot for the soup yesterday.)

[adrian_turtle]

Frozen squash is fine for roasting, but I had to do more fiddling with timing because the cubes of frozen squash didn't take as much time as raw squash. (Not even raw squash that's already cut up.) And of course you end up with cubes of roast squash rather than the big pretty Half A Squash presentation.