Week 40: Squash - Curried Butternut Squash Soup

The squash I used I bought locally for $.39 a pound. 8.24 pounds. It was glorious! I baked it for a few hours rather than attempt to peel the damn thing and cut it into chunks.

This week included a failed attempt at squash pie. It’s delish, but not photogenic in the least bit. Didn’t use enough egg so it didn’t set, which makes it more like a pudding. I made the crust from ginger snaps. That’s all you need to know.

Curried soup: sauteed onion, ginger, garlic, red pepper flakes, yellow curry powder. Added a crap ton of mashed baked butternut squash. Covered with chicken stock, simmered through. Added a can of coconut milk. Used my stick blender to smooth it all out.

This was effin delish. As was the ugly pie.