Praise then darkness, and creation unfinished

cattitude roasted butternut squash last night, and we had significant leftovers.

So I made soup:I started with a sliced shallot, sauteed that in olive oil, and then added bits of fresh ginger, the leftover squash, and some chicken broth. I also put in a little cumin and a little cinnamon; there was already nutmeg on the squash. (No quantities here, sorry.)

I simmered that for ten or fifteen minutes, then got out the immersion blender. Blended that, tasted, and added some black pepper and salt, and a half teaspoon of maple syrup before serving it.

We liked the soup enough that I added squash to our shopping list.