Today I woke up seemingly inspired by my own last post: time to cook. Oh, Boy! I love this time of year as it marks the beginning of Butternut Squash Soup Season for us.
Start with two really nice, big squash:
Since I still fight with hand and elbow injuries, it's impossible for me to peel and cube these tough bad boys when they're raw, so I roasted them in the oven for about 90 minutes, turning them over once and piercing the skin. Look how gorgeous they are now!
The bonus is the great roasty flavor they give the soup - yet another layer of great taste.
Open 'em up and scoop out the pulp
THIRD time today?
It looks like a lot of garlic and ginger, but I'm making a double recipe. (It freezes really well.)
You can't imagine how good this smells
While juicing these limes, I got an urge for a bloody Mary. :-)
My favorite kitchen toy - everybody should have one.
In goes the lime juice
Finally!! I had to wait so long for a taste. Now, it's officially Fall.