Santa was kind enough to leave me a shiny new food processor under the tree.  I had been feeling left out of the cool kids club for a while now.  You know, that club that includes all of those exclusive recipes that require the high and mighty processor of food. Long gone are the days when I have to wonder if my Magic Bullet can handle the pureeing action required for a particular recipe.  I wanted to start off the new year with a simple, but delicious soup.  I pulled my shiny new kitchen gadget out of its styrofoam home, and got to work.

I saw these two guys hanging on my kitchen counter, and thought they would be perfect to join me in my first attempt at making butternut squash soup.  Now, just because I have the fancy new tools, doesn’t mean I know how to use them.  This was a very simple recipe, that you could easily amp up to your desires.  I was just throwing stuff into the fast-spinning blades hoping what resulted was edible.  Have a little faith in me?

First, peel and scoop them out.  Then cut and roast.  I preheated the oven to 345 degrees and coated the uniformly sized pieces in olive oil.  Sprinkled with a healthy pinch of salt and pepper. Roast for 35-45 minutes.

Don’t forget to set aside the seeds for Grandma’s garden.

While the butternut squash was roasting, I sauteed two small onions and 2 cloves of garlic until soft.

I scooped everything into the bowl of the processor.  I streamed in about three cups of vegetarian stock, 1/4 cup soy milk, and 1 teaspoon of cinammon and nutmeg.  Later in the week I made another batch with some ginger.  Go wild! This soup was vegan, but I’m sure a good serving of cream would be delectable.

Serve alongside some homemade cornbread, or solo.  Give it a shot! Even if the soup doesn’t turn out as planned, at least you’ll have some tasty gourmet baby food. Welcome to the cool club. Happy processing.