I Butternut Squash Your Dreams!!!!

Squash Soup Recipe:

Lunch time.

What you need:
Water or broth
Chicken Bouillon Cubes/ Packets
Baked squash
Baked Sweet Potato
SPICES
--and greek yogurt for a garnish... trust me on this one.

Weapons of choice:
-beloved immersion blender... or a regular blender will do
-whatever size pot that will hold the amount of soup you are trying to make
-cover for the pot

Spice suggestions: rosemary (of course), everyday seasoning by trader joes, franks hot sauce, chili powder, pepper, cumin, garlic, chives, onion, red pepper flakes, more hot sauce... go wild.

(recipe within a recipe... i am not sure if this is taboo in blog world)
simply baked squash: peel then cut into cubes (size wise: half the size of an ice cube?).  The size doesn't have to be perfect, but just make sure it is somewhat uniform.  Toss the raw squash in a tiny bit of olive oil then bake for about 25-40 mins in a 400 degree oven.  You know it's done when you poke it and it's easily maimed with a fork. Sometimes I bake it with a few spices listed above, but that is up to you. Either way, I usually throw it in other meals, so stash some in the fridge! It keeps well if you want to use it for other things.

Onto the soup.
Put the baked/refrigerated squash in a pot and fill up with water+bouillon cubes or broth so that the liquid covers a little more than just the squash.  Turn the stove on to medium-low heat.  You can add more water/broth later depending on how think you want the soup to be.  Stir in some spices and put the lid on the pot.  Meanwhile... bake a sweet potato in the microwave after puncturing it several times so it doesn't explode and scare you from ever cooking again (I learned this lesson the hard way... now i regretfully have mild anxiety when baking potatoes in the microwave)... it takes about 6 minutes-ish or just press the "potato" button on the microwave if you have it.
Once the potato is done, add it to the pot and cover with the lid for about 5 mins.
*baby food chem lesson: pot lids rock... use them when you are making things like soups or steaming things because they capture the steam and cook things faster while keeping everything from drying out...  lids are your friends)

Once everything in the pot is looking nice, orange and squishy, you are ready to blend!!!! I love my immersion blender for this, but if you have a regular blender, you can use that too!
Bled to the texture you want. taste it. add more spices. be free. live your dreams. ADD HOT SAUCE.

It keeps really well and you can freeze it!  I like to pair it with rosemary, MORE HOT SAUCE, a hefty spoonful of greek yogurt, and sometimes gluten free english muffin!
(sidenote- greek yogurt is a FANTASTIC substitute for sour cream)

Questions? Comments? Qualms?

Have a SOUPER day.