Butternut squash soup:
1. Cover the bottom of a large pot with diced squash, sautee lightly with olive oil until slightly softened
2. Add enough water to cover squash, bring to a boil, then let simmer until squash is soft enough to mash (20 minutes-ish).
4. Mash squash into water with potato masher.
5. Dump it all into a blender, add a splash of milk, a shake of curry or cumin, and a teaspoon of soup powder. Mix until smooth.
6. Yum!!!!
