Squash Soup

AKA: Baby Food Soup!

A cold, snowy, wet February Sunday calls for warm, delicious soup.

The basis of this recipe came from one of my favorite people to swap recipes with...my boss!

Start with a big ol' butternut squash. I found this website to make the peeling/seeding/chopping a bit easier.

I cubed up the squash and tossed it with EVOO and some dried herbs (today's choice was herbs de provence but you can use anything you like) and roasted it in a 400 degree oven for 40 minutes, stirring 1/2 way.

If you don't have the time to roast the squash, you can chop it up and cook it in the microwave but we think roasting it 1st gives it a great extra flavor.

Next, you will want to chop up some onion and garlic, toss that in a pot with some EVOO and 1 1/2 teaspoons of curry (I used Penzey's Singapore Seasoning) and sautee for a few minutes.  After you've got that nice and soft, toss in 2 peeled, pitted and chopped pears. (I have subbed out apples in a pinch)

I wish you could smell this right now!

After that cooks for a few minutes, add 1 qt vegetable broth and the squash and let it simmer for a bit. When you are ready to eat, stick your immersion blender in it and get it nice and soupy (or transfer it to a blender and whirl away!)

Voila! Baby Food Soup!
I served mine with an herbed focaccia...sadly, not homemade but still delicious!

Let me know what you think!
Thanks for reading!