I've posted about the butternut squash soup before. For Thanksgiving, I doubled the recipe from Whole Foods and made it on Wednesday. We reheated it in the slow cooker a few hours before our dinner time.
Instead of writing about how to make the soup, I wanted to share some pictures and ideas. Some people have told me they think cutting the butternut squash is difficult. One tip someone shared with me is to microwave the squash for a few minutes first. Not only is it easier to cut, but it's also easier to peel. I also was told to poke a few holes in the squash to prevent it from exploding in the microwave. I've never had a squash explode in my microwave when I forgot to poke the holes, but I figure it's not really worth risking -- images of Gremlins going through my mind.
Even after you microwave the squash, it's still pretty firm.
But persistence pays off.
The butternut squash pictured here gave me more than 8 cups of peeled cubed squash. I did not use all of that squash in my soup. Eventually I'll make some spiced butternut squash and onions for a side dish with what is left.
Anyway, the soup was enjoyed by all and really can make a meal unto itself. Some nice crusty bread goes quite well with it.