Butternut Squash Soup And OTGW
It was my first time preparing a whole butternut squash from scratch recently. On Friday, I wanted a classic fall dinner: butternut squash soup, and some mashed potatoes with St Arnold Oktoberfest beer. It was delicious and amazing, but turns out that peeling and dicing a whole squash takes like 45 minutes and some elbow grease.
Mine was a 3 lb squash. Luckily, I recently was gifted some suitable, sharp knives as an engagement gift, otherwise I would not have tried to attempt this with my prior, awful dull knife set. I chopped off each end, painstakingly peeled all of the skin off, chopped it in half, and continued chopping it down into little cubes. Since I wasn’t making the soup until that night, I stored the cubes in some Tupperware with about 1/4 inch of water and a damp paper towel over the top in the fridge.
Sounds simple enough, but it took a lot of chopping and the worst part was gutting the goop and seeds. YouTube kept me company. I felt terrible about wasting anything, so I roasted the peels and seeds with some spices in the oven for a snack. Apparently, you can make homemade vegetable broth with the goop, but I really didn’t have time for that.
That night, I was actually so tired from other stuff that day that my fiancé cooked the actual soup for me 🫠 but I did boil some potatoes, mash them, and make a side to go with the soup. It was so incredibly filling, I had no idea it would be so satiating.
Then, the next day, we went to go see a house we’re looking to buy, and came home to make a dinner of shepherd’s pie and mulled wine with a pumpkin roll. We watched Over The Garden Wall, as we do every year in October, and overall had a jolly time. Tonight is a Margherita pizza from homemade dough, so I’m very excited :) I love making pizzas.
