Mom sent me home this past weekend with a bunch of produce from my parents' garden, as well as a HUGE butternut squash from a farm where Dad keeps some of his bees. In previous years the squash from this farm has been AMAZING, so I was really happy to get it, even though it's not one of my absolute favorite vegetables.
I decided to make some soup, since I like to have a couple of different kinds of soup stored in individual servings in my freezer. I didn't have any leeks (my favorite onion base for soups) on hand, but I did have a mild spanish onion.
1 butternut squash
1 large spanish onion
4 tablespoons dried ginger
1/4 cup olive oil
salt to taste
Peeling the squash is the hardest part. You can avoid peeling the squash by baking it in the oven first, but that takes so long and is messy... I prefer to slice the squash into two-inch-thick rounds, and then cut the tough rind off each round with a paring knife.
After you've peeled the entire squash, cut up the flesh into uniform chunks.
Chop the onion, and saute it in a very large pot with the olive oil. Once the onion is soft, add the ginger and squash chunks, and enough water to cover everything.
Simmer over low heat until the squash is cooked.
Remove from heat and puree in small batches in a blender or food processor. Add salt to taste.
This soup has a LOT of ginger in it. I like a really gingery bite. Adjust the amount of ginger (or leave it out entirely) if you're not as fond of ginger as I am.