Squash soup

Sauté onions and ginger until the onions are translucent.

Carnival squash has really hard skin, making it difficult to peel. Stab the squash with a fork and microwave it for a minute. Then cut the squash in half, using a spoon to scoop out the seeds and fibers in the cavity. Because of the ridges, it is easier to peel if you cut the squash into sections and peel each individual section. Once peeled, chop the squash into pieces–the smaller the pieces, the shorter the cooking time.

Pour stock and squash chunks into the pot. Bring to a boil and allow to cook until squash pieces are tender. Add spices. Use an immersion blender to puree the soup to the desired consistency. Leaving a few chunks behind just makes for a fun surprise later.

This soup, like many others, absorbs the flavor gradually, so it can be made in advance and stored in the refrigerator. If you are going to serve it later, don’t edit the spices after tasting–add them before serving. I also love serving/eating squash soup with popcorn–freshly made, lightly salted. It adds a great extra texture.