A quick and easy soup that can be done quickly for a weeknight dinner but does not sacrifice flavor at all. This amount of soup was enough for four as a soup course, or for two as dinner.
Step 1: Squash.
Start with about half a medium butternut squash. Or you could go with pumpkin, but as you can see, I went with butternut. Put some water on the dish and stick it in the microwave for 5 minutes.
Step 2: Deseed and peel.
The squash comes out softened and partially cooked, as seen above. Cut in half across, it becomes very easy to deseed with a scoop-shaped spoon, as pictured below. As far as the seeds go, I like to chomp on a few of them as they are, the shell and the pith notwithstanding.
The peel easily pares off with a sharp paring knife. Chop up the flesh into cubes and have it ready to go into the soup.
Step 3: Aromatics.
I used an inch-long piece of ginger and chopped it into thin strips thusly.
Now, heat about three tablespoons of extra virgin olive oil in a pot and saute the ginger strips, along with one bay leaf, for a few minutes.
Step 4: Broth and everything else
Throw in the squash, along with one chopped tomato. I used an orange tomato, not in order to match the squash, but just because that’s all I had. Also put in 3 cups of chicken broth, some salt to taste, and bring to a boil.
Keep it at a healthy simmer for about fifteen minutes.
Step 5: Soupify and correct seasoning.
Now, the soup is ready for its journey through the blender. Pull out the bay leaf first of course! Once smooth, you have the choice to strain it. We did, but used a strainer with rather large holes, to make it easier on ourselves. Return the soup to the pot, and check for salt, and also sweetness. I found the squash I used somewhat lacking in sweetness, and added a few squirts of balsamic vinegar to complement it. Heat it through, mix it, and serve.