This has become a new staple. Which is a little shocking, considering my aversion for multi-step meals. But this is so so so so worth it. (And actually really easy, I just hate cleaning a baking dish AND a pot AND a blender for the same dish.)
1. peel and de-seed butternut squash. I cut into quarters, lightly oil all sides and place into a baking dish.
2. roast for about 40 minutes at 400. Or until soft and starting to brown. Let cool enough to handle and then cut into large cubes.
3. In a big pan, saute in oil a thinly sliced shallots and 2 minced serrano peppers. Add the squash and about 3 cups of vegetable stock. Let cook for about 5 minutes.
4. Run it all through the blender, adding water (or stock) as needed. Put back into pot and salt/pepper as needed.
The variations are endless. You can take it into a more indian realm by adding curry and garam masala. Or into the mexican side with cumin and garlic and a little chipotle.
Seriously, if you don't make this already, you really should. I can't believe it took me this long to make this.
And so very cheap. What? like $5 for the entire huge delicious pot? Yum.
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