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Making Squash Soup

I love to make this every year around this time. A lot of varieties of squash are in their peak season. Plus it's just a hearty, filling soup for the colder weather. It's also very cheap and very easy to make. This general method can be applied to virtually any variety of squash, including butternut, acorn, and even pumpkins. Today I happen to be using white acorn squash. One acorn squash will yield about one large serving of soup, while butternut squash generally yield about two.
The Upcoming Terror

Preheat the oven to 375 degrees.
2Halo Manash
Par-Antra I: VIR

Cut the squash in half length-wise, and scoop out the seeds and pulp in
the center.

Place the halves flesh side up on baking sheets.
Presences of Absences

Melt some butter and brush the hollowed out squash halves with it.
A Tab in the Ocean

Season the squash with salt, pepper, paprika, nutmeg, cayenne pepper,
and cinnamon.

Place the baking sheets in the oven and let bake for forty-five minutes to
an hour.
7Nils Frahm

Take the squash out of the oven and check doneness with a fork. The flesh
should be extremely soft.
8Florence and the Machine

Allow the squash to cool for about thirty minutes. If the oven got really
smoky during baking, leave them to cool with the stove fan on high.
9Young and in the Way
I Am Not What I Am

Scoop the squash flesh from the husks with a large spoon into a blender.

Blend thoroughly in cycles, stirring the pulp as necessary and adding heavy
cream to achieve the desired creamy soup consistency.
11Meth Drinker
Meth Drinker

Pour the soup into a large sauce or soup pot and heat on medium heat and
bring to a low simmer.
12Dead to a Dying World
Dead to a Dying World

Stir in some brown sugar and adjust the seasonings used earlier to taste.
For a spicier soup, add some chili powder and more cayenne pepper or
even red curry paste.
Silent Cries and Mighty Echoes

Serve the hot soup garnished with thinly sliced chives or scallions and sour
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