This is a recipe Venus posted a while back that I love:
Baja Butternut Squash Soup
From EatingWell: January/February 2009
1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle chile (I used Chili powder Ė about 1.5 tsp for a triple batch)
1/8 teaspoon ground cloves
6 cups vegetable broth (I only used 4 cups)
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt (didnít use)
2 tablespoons snipped fresh chives, or chopped parsley (didnít use)
1.Preheat oven to 350įF.
2.Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
3.Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. (Iíve made it where I didnít put the squash in until later Ė it was still cooking in the oven)
4.Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley). (I used the immersion blender first then pureed it in the regular blender. Definitely let it cool first Ė I gave myself second degree burns on my forehead due to an explosion! I donít bother with the garnish.)
*** But my CSA farm didn't give me any squash today! I did get three pie pumpkins and a coworker may give me some more pie pumpkins. Do you think I could make this soup with pumpkin instead of butternut squash?