This is the soup we made in class this week. It is much more tasty than any other squash soups I've made before.
Butternut Squash Soup:
1 Butternut squash
1 small onion
1 cup carrots
4 cloves garlic
1" piece of fresh ginger, grated
2 tsp olive oil
4-5 cups water
2 vegetable bouillion cubes
1 tsp oregano
Cut the squash in half, both vertically and horizontally. Scoop out the seeds from the bottom of the squash, as well as the squishy parts. Peel the outside of the squash, and then cut it into smaller pieces. Dice up onion and carrots. Peel garlic, and mince. Grate the ginger. Pour olive oil into a stockpot. Add onions, garlic, and carrots. Then add the squash, vegi cubes, ginger, and water.
Cook around 20 minutes, until the squash and other vegetables are soft. Using a slotted spoon, remove vegetables and put in a blender. Add a few ladles of liquid too, so that it has something to blend with.
Warning! The soup is very hot! As you blend it, it will get hotter. Try to keep the top on for a very short time. Don't overfill your blender, or soup will try to escape!
The soup will be very thick. Pour back into the pot, and repeat blending until all of the vegetables are pureed. Add oregano, and enjoy!