Omnomicon

From the end of the season . . .

Excited about winter squash, I wanted to make a pumpkin soup. I couldn’t find any recipes, so I tried to adapt a mishmash of recipes online for butternut squash soup. So uh, here’s a little documentation of the process.

I started off with more ingredients than I ended with.

I mean, look how beautiful!

The pumpkin gave me a hard time, and was much more difficult to make photogenic. The guts, however, are just so darn pretty.

I then prepared these to roast for an hour.

Post-roast, we make a squash smoothie that looks here suspiciously like a mango smoothie of some kind.

I couldn’t get a good shot of both brands of soup, but I promise, they look the same and the butternut was way better. It didn’t even need the maple syrup I thought might give a nice layer of flavour.

In addition to being a bit time-consuming, this recipe will also leave your kitchen a total mess. But Dano ate it until he couldn’t any more and ranted and raved and, I assure you, has no problems being harsh when he doesn’t like something. So maybe it’s just not for everyone? It is super healthy and flavourful and I don’t think there’s any fat in this. So there are certainly redeeming qualities here!

Here’s the recipe I ended up with after all my experimentation. Thanks, Epicurious!