Roasted Squash

squaThis recipe came from a mother so we knew it would probably be good (although we did not have such key things as "tin foil" and "the time we thought it would take to cook the squash just sliced in half and not in little pieces, even though little pieces took almost as long"). It was also exciting to roast an entire garlic. Roast a garlic when you're bored and then eat the wedges. Way better than you can imagine. Although your breath will be awkwardly bad when you go out later. Which I experienced first hand. But it's worth it. Who needs to make new friends? Not me.

So yes. New roommate. Summer is starting. Lease is ending. Or is it? New job. Uncertain future. Oohh my. I feel like I say this every other week. But this is a good comfort soup. Who doesn't want comfort? What isn't comfortable about comfort? So here we go, roasted squash (and garlic!) soup.

Soup!

Peel and de-seed a medium to small sized butternut squash and an acorn squash
Cut into small wedges (bite sized)
Chop a yellow onion (coarsely)
Take a full head of garlic chop off the top (but don't de-skin it)
Put the onion and squash in a baking dish, sprinkle with olive oil and fresh thyme, salt, and black pepper
Make sure everything is lightly coated.

In the middle of the baking dish, place your head of garlic
Bake it covered with tin foil (we didn't do that- but DO it) at 375 F for 45 mins to an hour
(or until everything is soft enough to put a fork through easily)

Transfer everything to a soup pot
Add chicken broth
and a big handful of parsley and bring up the mixture to soup temperature
Blend and put in 1/2 and 1/2 and salt and pepper to taste!

There you go.
Yo Kate, you forgot your bullet! (thank god)

Butternut Squash Soup

Friends love soup.

Oh no, someone ate too much soup!

A favorite for all. Even our precious semi-vegan, always-inspiring roommate Kate came home and asked for a bowl. This is a good soup for the dark days of winter when you forget how sunlight feels. When the bright orange color of the soup might awaken your senses...

Sorry.This post intro is getting dumber by the sentence. It's Thursday night. It's dark and snowing and I'm tired and I just watched two episodes of Top Chef alone while drinking Red Stripe and eating Ramen Noodles and I don't know what I want to do with my life.

Right, so, ladies and gentlemen... drum roll... Bitternut Squash Soup*

*It's not really called "Bitternut" fools. It's a joke, as in I was Bitter. But no one got it, so I changed the title. Maybe the joke's on mehhhh.

What You Need:

olive oil
1 yellow, medium sized onion
2 to 3 tablespoons of minced fresh ginger
1 butternut squash peeled and diced
1 sweet potato and a yam or two... which combined are about the sizeof the squash
6 cups of water
chicken or veggie stock
salt and peppa

1. Heat the oil in a soup pot over medium heat. Add the onion andcook, stirring, until tender, about 5 minutes. Add the ginger and stirtogether until fragrant, about 1 minute. Add the squash, sweetpotatoes, regular potato, and water or stock, and bring to a simmer.Add salt to taste, reduce the heat, cover and simmer 30-45minutes, oruntil all of the ingredients are thoroughly tender.

2. Takeout the soup in batches and blend... for thicker soup, youwon't include all of the broth, but make sure you get all the gingerand onion for extra deliciousness!!

3. add salt and pepper to taste.
Enjoy!