Nick's Butternut Squash Soup

Spicy Butternut Squash Soup

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Ingredients

• One butternut squash
• Potatoes (probably 4-6)
• Onions (probably 2-3 depending on how big they are)
• Garlic (lots)
• Thyme (a pinch)
• Sage (a pinch)
• Rosemary (a pinch)
• Paprika (a lot)
• Cayenne (a lot)
• Cumin (a lot)
• Pepper (a lot)
• Salt (a bit)
• Ginger (fresh and/or dried; a lot in either case)
• Olive oil (about 1/2-1 cup per tray)

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Directions

1. Marvel at how incredibly precise the measurements are for this recipe.
2. Preheat oven to 375°F.
3. Set a pot of water on the stove to boil.
4. Cut the potatoes into cubes. Put them in the pot when the water boils. Cook until very soft and then drain off most of the water.
5. Microwave the butternut squash. Cut it in half, and scoop out the seeds and gooey bits. Peel off the skin (you can use a regular vegetable peeler) and then cut into cubes.
6. Cut the onions into rings.
7. Arrange the onions and butternut squash on a baking tray. Sprinkle with minced garlic, salt, pepper, and lots of olive oil. Put the tray in the oven and cook until the butternut squash has started turning a golden brown, usually 30-45 minutes.
8. Mix butternut squash-garlic-onion mixture, fresh ginger, additional garlic (if you like garlic), and potatoes in a blender or use an immersion blender to blend in a pot. I prefer a chunkier soup, so I don't blend completely, but you can blend as much or as little as you want.
9. At this point you may need to add water. You can use the water you boiled the potatoes in or water from the tap.
10. Cook over medium heat and add dried spices to taste.
11. Enjoy!

This should make enough for 4-6 people, depending on how much of everything you throw in. If you decide to store it and reheat it later, I highly recommend adding water before microwaving as it's a fairly thick soup and dehydrates easily.