December 10th, 2005


Butternut Squash Soup

weather: mainly sunny
outside: 6.0°C
mood: ...
And there are times when I cook. With a kitchen, even. Just so I don't forget what I did:

  • peel, scoop out seeds and strings
  • dice into 1" cubes (but cut them a little bigger than that because they shrink with all the stirring and flipping around)
  • add salt and whatever other spices you think go with it
  • stir-fry it in a wok
  • add some water, cover, turn the heat down and let it simmer for 10-15 minutes
  • once it's done, dump it all into a boiling pot of this stuff (1 carton)
  • turn the heat down and wait a bit (I don't know why. userinfoHusband Guy is always telling me to "turn the heat down and wait a bit"... I don't see what difference this makes)
  • add salt to taste

And that will NOT be butternut squash soup.

It becomes butternut squash sauce and it goes nicely with rice. With the three of us, I made 4 (uncooked) cups of rice and we had leftovers for lunch the next day.

If you really wanted butternut squash soup, you can buy it. =) Kidding. I guess you could just add hot water to that and mix it around a little.

The most important thing, though, is that my house is not on fire. Well, second most important. Everyone who ate this is still alive and it's been 72 hours now.