It is soup season. I am sure all of us have more than a few butternut squash, or pumpkin soups in our future over the next few months. Most recipes have you cook your squash and start with a pulp. This means two preparations, one for the squash, the other for the added vegetables to make up the balance of the soup.
I have started to roast all the ingredients called for at the same time and pretty much do away with any recipe, just use what you have.
This does a couple things. It saves dishes and time, and it also adds flavor to your end dish because any juices from your ingredients are pooled in the squash.
Here are a few pictures to show you what I mean. You can use this method on just about any squash or pumpkin recipe.
First I scoop out the innards of my pumpkin and fill the cavity with the ingredients of the dish I want to make. With this pumpkin I am making a soup. I have a couple of onions, apples, some garlic and ginger. I covered the whole thing with a glug of olive oil and some salt and pepper and some curry powder.
I baked the whole thing in a 400F degree oven for about an hour. The size of your squash or pumpkin might make the times vary a little. Start checking if the squash is done after an hour.
When it is done, just proceed with your dish or recipe. Just look at the delicious juices from all the added ingredients that would have been lost.
I am going to scoop all this out of the shell and puree the whole thing with some coconut milk for a really easy meal. I just added a squeeze of lime to brighten the dish up and it was done. Hands on time was about 10 minutes for this meal.