Roasted Butternut Squash and Shallot Soup
I am typing as I attempt this. So far I have peeled and de-seeded and cup the squash. It actually smells like pumpkin and is seeded the same too. I do not know if I used "4 cups" of it, but I only bought one butternut squash so I hope that is enough. Side note: butternut sqush is HARD. Cutting is difficult.
After I got the squash ready, I put it on a pan, drizzled it with olive oil, sprinkled (way too much) powdered ginger, pepper, and salt. Then I cut up half an onion(shallots were expensive) and placed the pieces on the pan too. With the oven preheated at 375 degrees, it was finally time to put the pan in the oven to heat up and soften the squash.
Now my eyes are burning from the onion and my clothes are orange with squash juice, so I need to change before my meting at 3:15. I will be sturring the mix on the pan occasionally, and taking it off in 50 min. Just in time for me to leave for my meeting. So far my only mistake was putting the ginger and pepper on the pan... apparently that was supposed to happen later, but oh well I am not afraid on flavor!
(Two Hours Later...)
Ok so I got back from my meeting. During my meeting the squash was cooling down (only needs 10 minutes) but it was easier for me to just let it sit while I was out. When I got back I took one can of chicken broth and blended it with half the squash mixture... poured it into a pot, and then repeat. Onece everything was blended and in the pot all thats left to do is heat it up on the stove!! So exciting!
My very first oven meal just might be a success! Cooking makes me hungry so I have been eating chicken salad, almonds, and craisins all day. I will have to wait and try it after cycling so I'm not stuffed :-)
(Update) I tried it! It is delicous!! Maybe a little too much onion (actually definetly) At least I didn't burn down the apartment!