butternut squash preparation?

[ratcreature]

I have bought a butternut squash for the first time (pumpkins and squashes just aren't that popular here, so you don't usually get them offered in a great variety, but I saw some offered today), and since I have never had butternut squash before, I have no idea how to prepare it to best bring out its flavor so I can decide whether I like it or not. So do any of you regular squash eaters from overseas (or anyone else really) have any suggestions for me?

Also, I just got through my regular eye checkup this morning, and am very happy even though right now my sight is still blurry, because my retinas remain both unchanged from last time, and the checkup interval got even lengthened back to a year from the previous six months. *does the snoopy dance of fewer retina examinations*

Comments

[cereta.livejournal.com]

I'd love to see the soup recipe ;).

[marag.livejournal.com]

Obviously, when I make the soup, it's with veggie broth, because of the milk and butter, but I hereby present the recipe as I found it in some magazine years ago. Also, I puree the entire pot using my hand mixer, rather than pureeing it in batches in a blender. ::shrug:: Both work.

I recommend serving it with a dollop of sour cream. Mmmm.

Curried Pumpkin Soup

1 cup chopped onion
3 minced garlic cloves
5 tbs unsalted butter
1 tbs curry powder
3 1/2 cups chicken broth
4 to 5 pound pumpkin or winter squash, peeled and seeded and chopped (5-8 cups)
1/2 cup dried green or red lentils, picked over and rinsed
1 1/2 cups milk

In a pot cook the onion and garlic in butter over moderately low heat until they are soft and stir in curry powder, broth, pumpkin, and lentils. Bring the liquid to a boil and simmer, stirring occasionally, for 20-25 minutes, or until pumpkin is tender.

Puree the pumpkin mixture in batches and force it through a sieve into the pot. Stir in milk and bring the soup to a simmer. Season with salt and pepper.

(Sorry if you get this multiple times. LJ is being funky.)

[ratcreature]

Thanks for the recipe, that looks similar to something I sometimes do to hokkaido pumpkin.