Remember back when I told you about Jessica's mom's world-famous soups? Well, with the leftover Thanksgiving decorations (aka phallic gourds) I attempted to recreate the Butternut Squash soup that I fell in love with. Turns out Mrs. J's recipe was off the top of her head and fairly simple, but considering I don't have the magic soup touch, I decided to combine it with a couple other recipes I found online as well (since I don't trust my judgement when it comes to measuring out spices). The first step, however, was cutting open & baking the squash.
It smelled just like watermelon when I first cut it open. I was so pleasantly surprised!
I set the oven to 375, filled the pan with water and baked the squash for about 30 to 35 minutes. The recipe called for 40 minutes, but considering what happened last time I tried to bake gourds.. I decided to play it safe.
According to this vegan butternut squash soup recipe, you only use 1/8 teaspoon of each of these spices.. but that's no fun. So I probably tripled or quadrupled the amounts of each spice. I like to live on the edge..
After mixing this bad boy up, bringing it to a boil and letting it simmer down (now) for a while, I transferred it in sections to the blender (I don't have a food processor), added green onions and chowed down.
I thought it was delicious. Austin? Not so much. So if you try this recipe out, make sure to let me know how you like it. I found that I needed to add a lot of salt, but once you do, it's pretty tasty.