Halve, oil, and roast one butternut squash at 375. (Save and roast seeds if you want.) Cool. Scoop out flesh. Saute garlic, leek or onion and lots of ginger in olive oil and butter. Add spices, s&p. Add squash. Just barely cover with stock. Cook 10 min, adjust seasoning. Immersion blend til smooth.
add a skeleton here at some point
6 days ago