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

[anne]

I'll have to try that. My last soup experiment was roasted acorn squash with za'atar and garlic, thinned with vegetable stock. I was very pleased.

[adrian_turtle]

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

[otter]

Another thing I'd like, but no one else in my house would touch. I like that you're posting meal ideas. I make things like this to pack in lunch sized bowls in the fridge to last me all week.

[minoanmiss]

ooo that sounds good. I wonder how it would be with an apple added?

[cmcmck]

Wot? No insignificant leftovers? :o)

I do love roasted squash and the soup sounds wonderful.

[readerjane]

Sounds tasty!

[alatefeline]

Yum! I love squash and squash soup.