I'm a lazy cook. I also state the obvious.
If you need proof, you can see this one-pot dinner, this 3-step way to make meatballs in the crockpot, and this easy brunch option.
This soup is a great option for the fall when you 1) want something hot, 2) are in the mood for soup, and/or 3) have 30 mins or less. I swear the hardest part of the recipe is peeling the stupidly thick butternut squash. Everything after that? Insanely easy.
What you need (to make approx. 6 really large servings of this soup):
--2 butternut squashes
--2-3 cups of milk or chicken broth (depending on whether you like your soups extra creamy)
--2-4 tablespoons of butter (depending on how much liquid you added)
--food processor or immersion blender
--steamer basket/pan of water
What you do:
1. Peel those stupidly thick butternut squashes over the trash can so you aren't left to pick up 100 pieces of the peels. Scoop out the weird stringy seed stuff.
2. Chop up the pieces of squash. The smaller the pieces, the faster it'll cook. If you're in a rush, then by all means spend more time chopping. I leave pretty big chunks usually because the steaming time buys me clean-up/feed Aiden time! Haha.
3. Put all the pieces in a steamer basket over boiling water, OR drop the pieces into boiling water. Not sure which is healthier but I like steaming stuff. So there ya go. Impeccable logic. 😉
4. After 10-15 mins or whenever you can easily poke a fork through the pieces of squash, remove them from the heat and blend them up.
5. Add your butter first, a little at a time, while the squash is still hot. Then, add your milk/broth, a little at a time, until you reach the desired consistency. (My measurements weren't exact.)
6. Start adding spices! Again, this is to taste so there are no exact measurements. (I think we do about 1 tablespoon of curry per squash...?)
Garnish with paprika and serve! This also stores really well in the fridge--I made some last week when I got my wisdom teeth out and it stayed fresh for like 4 days.