Butternut Bumpkin

I dont remember how I fell in love with Butternut squash in the first place? I am not a fan of squash, but the awkward shape and soft butter color of the squash tickled my curiousity.

Servings for 2
Ingredients:
1 medium butternut squash (cut down the middle)
2 potatoes (peeled and diced)
2 cups vegetable stock
1 spring of fresh organic rosemary (chopped)
a small bunch of chives (chopped)
1 clove of garlic (chopped)
a pinch of ground ginger
salt and pepper to taste
1 small yellow onion diced

1. Cut squash in half, poke the skin a few times with a fork, and put in a waterbath pan and into the oven at 350 degrees for 1 hour. This softens the stubborn squash and makes it easier for you to peel it before putting it into the broth. (Don't try to peel and chop it while hard. It's dangerous and you lose a lot of the actual squash).

2. In a separate pan, steam (or boil) potatoes until soft.
3. While potatoes and squash are cooking, put 3 cups of vegetable broth in saucepan.
4. Add onions, rosemary, ginger and garlic to broth.
5. When potatoes are ready and a fork easily runs through it, add them to the broth and let simmer.
6. When the squash has softened, carefully take out of oven, peel off the skin, and cube the squash before putting into the soup.


7. Add chives, salt and pepper to taste.
8. allow the soup to sit in medium heat for about 10 minutes.

9. allow soup to cool down a bit before transfering all contents into the blender. Very hot liquids need ventilation and can lead to a nasty eruption of boiling liquid. (It happened to me while making tomato soup and boiling tomatoe soup splashed all over the kitchen wall and onto my hair and clothes. Luckily, my face was spared!).

Lesson learned.