For dinner we made butternut squash soup and baked some Texas Toast garlic bread. :) I'm usually not too big a fan on squash-related dishes, but this one was definitely an exception. I had about 2 plates of soup; it was so good, and perfect for the cold weather that's now completely settled in the Bay. We've been growing squash in our backyard since the summer, because the people who used to live in the house before us always cultivated them so the backyard soil never stopped producing vegetables. It took a helluva long time trying to crack the thing and peel the skin off the squash and that whole ordeal took about 20 minutes. Also in the soup went in celery, onions, potatoes, milk, salt, and then soaked/boiled in chicken broth that I bought from Safeway the other week. Then we pureed the entire thing in a blender and boiled it some more. It was absolutely marvelous.
It took awhile to cook all the vegetables together but other than that, it is extremely easy. I think the hardest part of making this was probably just cutting the squash out of the skin after picking it from the garden because it was so hard and rigid.
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