Tidbits and leftovers rock.
You'll love making this soup at home. It's tasty, it goes well with grilled cheese and it makes extra so you can freeze some for a busy night.
I saw the folks from Karmasouptra making it on 207 last month and added my own twists. Spice it to match your tastes. Butternut squash goes well with so many different flavors from sage to cayenne to maple.
1. Seed, peel and cube one medium butternut squash.
2. Drizzle generously with maple syrup, sprinkle with cinnamon, salt, pepper and coriander and roast on a cookie sheet at 425 degrees until tender and golden.
3. Meanwhile, in a soup pot, saute:
1 medium diced onion
2 medium diced carrots
3 medium diced celery stalks
1 T crushed red pepper (or to taste)
salt and pepper
4. Add 1 - 2 cups of water and simmer until all veggies are tender (start with 1 cup and add more later if it's too thick).
5. Add roasted squash to pot, scraping in all the syrup, spices and juices from the pan (amazing flavor!!). Puree with an immersion blender or ladle into a blender in batches.
6. Back in the pot, stir in 1/2 cup or so of yogurt.
7. Taste and season to your liking.
Serve with toasted, salted pumpkin seeds on top OR fresh sage OR a drizzle of olive oil and chards of gruyere. Especially tasty when eaten with a grilled cheese on hearty multigrain bread and a mix of gruyere and cheddar cheeses.