Super Squash Soup!

It's been requested that I share my squash soup recipe.  I would be happy to...except that I don't really have one.  I cook by the seat of my pants and Matt seems to think that is a gift, rather than mere procrastination and luck.  We'll go with what he said.

All of the ingredients are up for discussion, substitution, or complete disregard, except for the squash if you really want squash soup.

SUPER SQUASH SOUP!
Put your big old soup pan on the stove on medium-low and add this:
One small chopped onion
some olive oil (so your onions don't burn)
2 crushed garlic cloves

Put the lid on the pot to keep the moisture in while you prepare the following:
2 carrots diced
2 celery stalks
1 potato/sweet potato diced
& any other veggies in your fridge you need to get rid of

When those are all chopped, add them to the pot, stir, and replace the lid.

Take your washed squash - I use butternut - and peel it with a vegetable peeler.  This is a huge pain, but I think you waste the least amount.  If you have another type of squash, a veg peeler might be out of the question and you'll just have to cut off the outside with a knife.

Cube the squash, being sure to remove the seeds and gooey part in the middle.  (Oooh and ahhh over the bright & brilliant beauty of the inside!)  Add it to the pot and replace the lid. 

(Keep the moisture in the pot - if there is not enough coming from the veggies, just add some water)

You might have to turn up the heat a bit if it's going too slow.  You want the pieces of squash and carrots to be tender so they can get pureed easily.  Cook for 15 minutes or until the squash is tender. 

Carefully scoop your soup into a food processor, add a handful of cilantro, and puree it to your liking. (I have to do this a few cups at a time since my processor is small).  Some people will only process half of the soup so it remains chunky.  If you have an immersion blender thingy, use it right in your pot.

Return soup to pot on low.  If your soup is too thick, add some water*.  If it's too runny, take the lid off and cook for a bit.  Add salt and pepper to taste. 

*If you can handle dairy, instead of adding water you might try cream.  I bet it tastes GREAT!

This would not be possible without the CRATE full of winter squash and zucchinis from my neighbors.  They are generous with their bounty and tolerant of oversize wood piles in our yard.  I am very grateful for these people. 

Happy Super Squash Soup making, friends!