#1 - Butternut Squash Soup

The whole family was in DC for a day of sightseeing and we had lunch at my apartment, so I made green bean casserole, ham, and butternut squash soup.  I adapted a recipe from "Cook This Not That!" to make it vegetarian (veggie broth instead of chicken, no bacon).  Everyone seemed to enjoy it, but it wasn't as flavorful as I was hoping for and the texture was too much like applesauce for my liking.  Maybe the squash wasn't ripe enough?  Too ripe?  I think if it cooks longer and the whole thing is mixed more with the hand blender the texture might improve.  More nutmeg and more pepper might perk up the flavor too.  I don't think I'll be trying this one again anytime soon, but still, one recipe attempted!

Ingredients:
1 large butternut squash
olive oil
pinch of grated nutmeg
salt and black pepper to taste
1 small onion, diced
1 tablespoon minced fresh ginger
1 green apple, peeled, cored, and chopped
4 cups vegetable broth

Instructions:
Preheat the oven to 375 degrees.  Slice the squash in half lengthwise and scoop out the seeds.  Rub the halves with a touch of oil and season with nutmeg, salt, and pepper.  Place open side up on a baking sheet and roast until the flesh is very soft, about 50 minutes.  Set aside to cool.  When it's cool enough to handle, scoop out the flesh.  ***I did this two nights in advance and then just kept it in the refrigerator until it was time to make the soup.***

Heat a large pot over medium heat.  Add the onion and ginger and cook until the onion is translucent (but not browned), about 3 minutes.  Add the apple and cook until soft, another 3 minutes or so.  Add the squash pieces and broth.  Remove from the heat and use a hand blender to mix until smooth.  Season with salt, pepper, and nutmeg.  Return to the heat, bring to a simmer.  Serve hot.  ***My sister peeled and minced the ginger root, so if I use fresh ginger again someday it will really be my first time working with that particular ingredient.***

Makes 4-6 servings.

New skills: baking butternut squash, using ginger root
New ingredients: fresh ginger