Okay, so. I think this soup is some of the best stuff evah. My husband disagrees with me, because he is crazy enough to not be a huge squash fan. He doesn’t even eat pumpkin pie every Thanksgiving… how bizarre is THAT? Unfortunately, this picture doesn’t give you the best impression of the soup, because I was ditzy and didn’t take an *after* picture of the blending process. Still, if you’re a squash person, do give it a whirl (uhm. yeah. bad pun alert). It’s also good with a bit of crumbled bacon on the top, although the bacon probably doubles the cost of making the soup. Without the bacon, it’s quite frugal for or area of the country. With the bacon, not as much. 😉

Slice a butternut squash in half and bake it at 375 for about 30-40 minutes (til fairly soft). While it bakes, chop an onion and 3-4 cloves fresh garlic. Saute in butter with spices of your choice (I use curry, thyme, and a tiny bit of rosemary). Add salt and pepper to taste. When the squash is done, scoop the seeds out. Then scoop the flesh out and put it into a blender with your sauteed stuff and some chicken broth. The amount of chicken broth is entirely dependent on how thick you like your soup. Blend and eat.

Two of the times I’ve made this, I make it in the morning right after breakfast and just throw the blender in the fridge ’til lunch time. This has made life SO much easier on those days!