Squash Adventure #1: Soup

My Squash Adventure:
Last week I got this mondo butternut squash in the food box.  This seems to pose a problem for me.  What to do with a mondo butternut squash?  I am not someone who adores squash.  It wasn't a regular for me growing up and I'm a little lost with squash of any kind.  I'm learning though.  This is precisely why I love the foodbox.  Although I can ultimately pick and choose what I would like, it's really fun giving myself the challenge of something like this.  I try to regularly choose something that I wouldn't normally choose but that is also seasonal and local, even during the winter.
A word about butternut squash:
It's high in Vitamin C, Vitamin A, Potassium, Manganese and Fiber.
It's a little easier to prepare than pumpkin.
It is low in calories but still very filling because of the fiber.

So, armed with my nutritional information and motivated to get this huge thing out of my kitchen, I have embarked on a butternut squash marathon.

I have split the squash into two (albeit still substantial) pieces and will document my squash adventure here on this blog.

The first half of the squash went into soup.  In an ideal world I would have added red pepper... which I don't have.  It was important for me to roast the squash first.  So, I peeled the squash and then tossed it all in some oil, plopped it all on a baking sheet, sprinkled it with some salt and roasted the squash for 30 min. at 400 degrees F.  Another beautiful layer of flavour... haha, that sounds funny.   Caramelize some onions, add in some celery and potato, pour in some broth and whiz the crap up once it's soft... and Bob's yur Uncle!

Half the squash down, next half to go....  My Squash Adventure will continue

Squash Soup
serves 6

4 cups butternut squash, cubed and roasted
1 large onion
1 rib celery
2 med potatoes, diced
4 cups stock (I used vegetable stock)
2 tsp salt
2 tsp thyme
1 tsp marjoram
1/2 cup cream or sour cream

In a large, heavy bottomed pot caramelize the onions.  Cook them slowly in butter over med/low heat until they turn golden brown.  Add in the celery and the potato and allow the potato to brown just a bit in the pot.  Total cooking time here, maybe 12 minutes.
Add in the squash and cook together for another 3 minutes.
Add in the stock, salt, thyme and marjoram.  Simmer together over low heat for about 15 minutes or until all the veggies are nice and soft.
Using a blender, whizz up the soup in two batches.  Pour back into the pot and add in the cream or sour cream.
Check the tastes and adjust as necessary (I needed a little heat in mine for example).