Made another soup this evening - Butternut Squash Soup. I modified a recipe from (if you haven't figured it out yet) my favorite recipe site: Allrecipes.com. Click here for original recipe.
1 butternut squash
1 small onion, chopped
2 small red potatoes, peeled and chopped
2 carrots, peeled and diced
2 tablespoons of unsalted butter
Split the butternut squash in half, lengthwise. Scoop out the seeds, then turn the squash face down in a baking dish. Cover and roast for an hour in a 350 degree oven. Meanwhile, melt the butter in a saucepot and sauté the onion, potatoes, and carrots until browned. Add enough chicken broth/stock to cover the vegetables. Bring to a boil and then simmer for about 25 minutes. After the squash is done, scoop out the flesh of the butternut squash and add to the soup mixture. Add additional chicken stock/broth to cover the vegetables. Simmer until the vegetables are tender. Then, blend the mixture in a blender and return to the saucepot. Season to taste with black pepper, curry powder and cayenne pepper. (I used a couple of dashes of black pepper, a pinch or two of curry powder, and just enough cayenne pepper that you could feel the heat but not enough that you really tell that it was in there. I wasn't going for spicy this time.)