Butternut Squash Soup

I, frankly, outdid myself tonight on the subject of Supper.

Butternut Squash Soup
I roasted the squash, and then scooped it out into my pan, added probably four cups of chicken stock, salt, pepper, curry powder, ginger powder and cream and, when it came a simmer, went at it seriously with my (well, Matt’s really) super cool immersion blender. Creamy, golden orange, I believe Matt used the word ‘heavenly’.

Along with miniature biscuits done with an irritating flower cut out. But so puffy. So perfect.

And then tomato and egg (mommy, what’s its proper name?) salad avec vinaigrette. And an avocado at perfect ripeness.

I must say, the soup was probably the easiest thing I’ve ever cooked. It took about 3 minutes of actual cook time-cutting the squash open (I made Matt do it), hunting around for curry and ginger powder, blending it, that’s it. Well, and putting everything in the pan. We’re going to eat the rest with couscous and then do it again the day before Thanksgiving, that most holy day of eating. Oh, and if you try the soup, it starts out smooth and then the ginger and curry kick in with an interesting bite. Very worth it.