MAYUMI'S BUTTERNUT SQUASH SOUP

1 medium butternut squash
1 large onion
5 - 6 cloves of garlic
3 carrots
3 stalks celery
4 cups vegetable broth (or chicken)
1 tbs. coriander
2 tsp. cumin
2 tsp. basil

1. Preheat oven to 400 F.  Slice stem part of squash with a small, sharp knife, then cut in half. With a large spoon, remove seeds and pulp; discard.  Place squash on parchment lined baking sheet, and bake until tender (40 - 50 minutes).  Allow to cool. *I prefer to peel and cube mine, but not all vegetable peelers are sharp enough to use on the tough skin of the squash*

My handy dandy birthday present from Williams-Sonoma

2. Meanwhile, in a large pot heat a small amount of olive oil over medium heat, and saute onion until translucent. Add garlic and saute for 2 - 3 minutes longer.  Add vegetable broth, carrots, and celery (I don't always add the additional veggies); bring to a boil. Reduce heat and simmer until carrots and celery are tender.

3.  Using a large spoon, remove squash from skin, and add to pot (if using cubes, just dump them right on in after removing them from the oven).  Add coriander, cumin and basil.

4. Puree using an immersion blender. Serve with warm, crispy bread.

BUTTERNUT SQUASH PASTA SAUCE

This recipe makes A LOT.  I always freeze the left overs in 2 - 3 quart size resealable bags.  They keep for 3 months in the freezer.  It's an easy meal when I'm in a rush! The most delicious addition I've used is the Chicken and Apple Sausages, but cooked chicken is also delicious - or just keep it vegetarian!

1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 - 4 links of Chicken and Apple Sausage, sliced *optional*

1. Preheat oven to 375 F.  Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet.  See here for Cooking Light's instructions on peeling butternut squash.

I was able to peel these without having to slice them in half first since they were so small (from our garden)

2. Toss with oil and herbs; season generously with salt and pepper.  Scatter garlic around squash.  Roast until squash is very tender, about 45 minutes, tossing halfway through.

lining the baking sheet makes the transfer of the squash into the saucepan relatively easy

3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth.  Add broth and process until smooth.  Add more broth as necessary.   Adjust salt and pepper to taste. Serve over pasta.

*Optional: In large skillet, saute sliced sausages until cooked through.  Add 3 - 4 cups sauce, and stir until heated through.  Serve over pasta.