I know it sort of looks like a heart on top, but I didn't mean it. Though I was feeling something one might call love toward this little comforting bowl with inserted squash soup.
I've never been a fan of squash, take the name for instance. It reminds me of the end result of things like fly swatters and shoe steppings.
But I'm feeling seasonal lately, which seems like a good idea. And butternut has a nice ring to it. I'll try other winter squash too. I just read that "winter" squash is not named for its season but for its longevity ... which makes sense given I've been staring at the ugly things on my counter for weeks and they haven't mutated a bit.
For this soup, I first peeled the raw butternut squash and cubed it. I removed the seeds and roasted them. I sauteed the cubes with onion and a cubed, peeled yam. I think next time I'd roast it instead. Then I added water and spices. While the soup was sqishing and squashing, I baked some bread, shaping two parts of the dough into the ball shape that would make a good bowl. Baked, it looked like this:
Then I cut out the top.
And there it was. The bread top cutout was perfect to dip in Earth Balance melty goodness.