The Squash Soup Experiment Continues!

Shout out to my Mom for bringing me a nice butternut squash!

This is Butternut with a butternut.  Do you know how hard it is to pose your cat with a vegetable?!

Here is another, very slightly different (mainly different in technique with a few more details than the previous) recipe, for squash soup.
1 Butternut squash, halved, peeled and seasoned with olive oil and about 2 T garam masala and roasted at 425 for about 30-45 minutes.

1 large clove garlic, roasted (leave it in its skin and place on roasting pan with squash for about 20 minutes).

1 carrot
1 onion
1 potato
carrot, onion and potato diced (carrots and onions unpeeled).

1 T olive oil
1 T butter

1 T curry powder
1 t cayenne
1 t cardamom
1 t ginger powder

4-6 cups veggie broth

roast the squash.
with about 15 minutes left on the squash, cook onions, potato, carrot in butter and oil over medium high  in a big soup pot, cook until onions are soft.  this smells SO GOOD!
remove the squash from the oven and cut it into chunks.  add to pot with seasonings, roasted garlic and about 1 C of the veggie broth.

Let sit covered for 5 minutes on medium heat.

Add more broth and let simmer, covered for 15 minutes.

Blend with immersion blender.  Remember, blend and add more or less broth depending on your preference to how thick or soupy you like.

P.S. I know not everyone (including me!) has 2 hours to spend making soup.  But, when I need to do something that isn't school related, and need some "me" time in the kitchen, this is what I do.  Roast the squash the day prior to save time, or just cook the squash in the soup pot to save time.  Whatever you do, if you do make this recipe, make it your own!  That's my favorite part of cooking.  Thanks for reading.