My co-worker, Marnee, gave me a recipe for butternut squash soup one day after seeing a tweet I wrote on Twitter that asked “Does anyone else like butternut squash as much as I do?” She came over to my desk and I jotted down her recipe. It goes a little something like this:
Butternut Squash Soup:
1.) Cut up butternut squash into cubes
2.) Cut up apples and/or pears into cubes
3.) Spray baking pan with olive oil
4.) Put squash and apples/pears into baking pan
5.) Add Rosemary and garlic to baking pan (sprinkle evenly over contents and mix)
6.) Bake on 400 degrees for 40 minutes (do a fork test to make sure squash is done). (Addendum: I found that if you add water and cover the pan with aluminum foil, it cooks a bit better… that could have been implied, but remember I’m an amateur chef here!)
7.) Put contents of pan in blender.
8.) Add one cup of vegetable stock and some water
9.) Blend 2-3 times until smooth
10.) Add more water if necessary to make blend smoother
Voila! The soup is done! Enjoy!!!!
Soooo, Weikai (my boyfriend) and I made some of this lovely soup last night! Little did we know, a five pound butternut squash was going to take WAAAAY longer than 40 minutes to bake. So, we were up until 2:00am preparing the soup!
We hope to cook more homemade dishes in the future, but getting to bed earlier is important, so we can actually get past the appetizer before falling asleep!
Well, here are some photos from the festivities!