My Sunday didn't start out too well. First it was confirmed that all outlets are out of tickets for Girl Talk (all my fault, I was one day too late). Then I had to walk home from a totally mediocre breakfast in the snow and cold. By the time I got home my ears felt like they were going to fall off, and I was determined not to leave the house again.
Luckily I had one thing to look forward to - leftover butternut squash soup! I love this recipe because it's really simple and delicious. In fact, I'm going to post it for you.
Butternut Squash Soup (from the Joy of Cooking)
1 large butternut squash
2-3 leeks, white parts only, chopped
4 teaspoons fresh ginger, minced
3 tbs. butter (or olive oil)
6 cups stock (I use 2 cubes of bouillon with 6 cups water)
Cut that squash in half, scoop out the seeds and stuff, and bake on an oiled baking sheet (cut-side down) at 400 degrees, or until it's easy to poke through. Let cool (mostly or somewhat) and remove the skins.
In your soup pot, saute the leeks and ginger in the butter for about 5-10 minutes until they're nice and soft. Add 4 cups of the stock and the squash. Simmer for 20 minutes or so, breaking up the squash with a spoon.
Puree the soup in a blender (probably in batches), then return to pot and add 2 more cups of stock and salt to taste. (I honestly am not sure this is necessary, but whatever). Heat through and garnish with croutons, squash seeds, or cilantro, or nothing! So yummy. SEE?