Finally! The Butternut Squash Soup Recipe

By popular demand (or perhaps a g-chat message from Rachel) here is the recipe for the butternut squash soup I made yesterday:

Ingredients:
1 butternut squash, peeled, de-pulped and cut into chunks
1/2 onion (normal size, like a small person's fist) diced pretty small
2 in. of ginger root peeled and chopped
A pinch each of nutmeg, cinnamon and Cheyenne pepper (bigger pinches of the first two than the last)
2 cups chicken broth (give or take)
2 Tbs. heavy cream (or whatever seems good)
A bit of butter

-So you melt the butter in a heavy pot and saute it onions until they're pretty soft.
-Add the butternut squash, ginger and chicken broth, add water to cover the squash most of the way
-Bring to a boil, then add the other spices and a couple tablespoons of salt.
-Cover and simmer until the squash is soft (it took me 15 or 20 minutes).
-If there's a lot of liquid, strain it.
-Put everything in the food processor and whirl it around till it's pretty smooth.
-Add the cream and whirl some more till it's fluffy.

Oila! You're done!

I did not garnish my soup because I wasn't feeling too ambitious last night, but you can be pretty creative. Scallions or chives would be a good call. Or pumpkin seeds. Or sour cream/yogurt.