My First Squash Soup

I enjoy eating squash soup - but I had never made it. Time to try!

I read a few recipes, to get the general idea.

I washed - then sliced - a butternut squash in three-quarter inch slices, brushing both sides with olive oil. Removing the seeds from the fatter part, I sliced that in half and lightly brushed that with oil too.

I baked the squash for 40 minutes at 425 degrees F, then set it aside to cool.

In the meantime, I chopped up and fried a large onion and several cloves of garlic, added 3 cups of vegetable broth, letting the mixture simmer for 10 minutes. 

I mashed the baked squash with a fork, removing the skin, which was actually very soft at this point. After blending the onion and broth with an immersion blender, I combined it with the mashed squash and heated the two together.

I added a bit of pepper, but no other spices.

The soup was naturally sweet. Next time I might try adding some other spices, but I wouldn't want to detract from the delicate squash flavour. I enjoyed it both hot and cold.

Now I'd like to try it again with a different type of squash.