On Thu, 15 Oct 2020 22:18:21 -0400, Dave Smith
> wrote:

>My wife bought a squash with the idea of me making soup with it. She
>threw it into the oven this evening and scooped it out when she one.
>All I had to do was to chop up some onion, celery, carrot and a bit of
>garlic, fry them up a bit, add some pepper, bay leaf and hit curry
>powder, throw in the squash and some low sodium chicken broth, simmer it
>for 45 minutes, remove the bay leave and whizz it up with my immersion
>blender.
>
>I tasted it, and it is delicious.

We love butternut squash soup, but it's getting to be a rare treat out
here in Alberta.

When I was in Ontario a couple of years ago, I recall that you could
go to any farm stand and buy a squash for $0.99. Or you could pop a
couple of seeds in your garden and get a dozen of the suckers for
nothing. In Alberta, they run to $1.99/pound. So you have to be
thrifty with them.

I actually peel them, then carefully cut them up into cubes (not
wasting any flesh whatsoever), and roast the individual pieces. I
would find that roasting the whole squash then scooping out the flesh
would be wasteful.

However, I make my soup the same way as you. But I do add a bit of
cream at the end.

Doris