Squash Soup 3

2 Jan

This post was actually written last week when I was still in finals mode, BUT, now everything has been turned in, I got to see some of those friends (Hi Mary!) who I love so dearly but don’t live in the library with me, and I’m running off to the land with no internet for two weeks, so you get another (different!) squash soup. Without further ado….

As finals drag on, you find yourself less creative, with less food in your house because you don’t have time to grocery shop and with less and less time to finish your final paper. I had a butternut squash, an acorn squash, an onion and some garlic. And you know what? It was pretty good. Also different enough from my last soup to justify a whole new post. Oh the powers of nutmeg! Bruce here can attest it was both delicious and not the pizza/sandwiches we’d been eating all week in the library. Hopefully it even made us smarter. Soup can do anything.

Squash Soup III

  • peel, de-seed and shop up one butternut squash and one acorn squash, and throw into a roasting pan with one chopped up onion and a couple of cloves of garlic
  • lightly cover with olive oil, salt, pepper and nutmeg and roast covered in tinfoil for about 30-45 minutes until the squash is tender
  • switch into your soup pot and add broth (chicken or veggie), and blend with your immersion blender, adding a little more nutmeg as you heat it back up
  • serve and go back to writing that one last paper….
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