butternut squash soup, two ways.

today at the grocery store i found myself face to face with a really good sale on squash {$0.79 per lb!}...and thus came home with 8 lbs of butternut squash.  i would've had more, but they did not have any spaghetti squash and the acorn squashes just looked meh...another gourd for another day. 

so this afternoon jordan went to play a little golf, and i decided to cook up my prize.  i made a gigantic pot of a really basic squash soup {our standard recipe is here}...i didn't have any sweet potatoes, so this version just included an onion, carrots, celery and butternut squash.

i usually wait until the soup is cooked before adding any spices {this goes for salt too} and blending, and when this step arrived i decided to have a little fun.  why make one type of soup when i could make two?   {or 3 or 12...8 lbs of squash will make a gracious plenty}

here are my two creations...if one of them strikes your fancy, try it out and let me know how you liked it!

south of the border

1/4 teaspoon cumin

1/2 tablespoon mexican oregano

2 teaspoons ancho chili powder

sprinkle of cinnamon

cayenne to taste

sub-continental

1+ teaspoons turmeric

2+ teaspoons madras curry powder

sprinkle of galangal {ok- not an indian spice, but i like the slight sweetness this adds}

cayenne to taste

measurements are of course subjective since it will all depend on how much soup you're working with...i now realize that because of that fun fact, this is a terrible recipe to follow - sorry about that...play with the flavors though!  i am sure you will make something delicious.

happy eating!!