One of the things I love about butternut squash, or any winter squash for that matter, is that they’re practically indestructible. They last for months. You can harvest one in November and still find it perfectly good to eat in February (as long as you store it in a cool, dry place). For the last month I’ve had a hankering to make curried squash soup, and for the last month the squash I picked out for this purpose has been greeting me from the kitchen counter every morning. Well, the stars finally fell into proper squash soup making alignment and the result was this lovely curried squash soup. The trick is to brown the cubed squash bits first, in a little oil and butter. That really brings out the squash flavor. The trick to that, of course, is effectively cutting a very hard squash. For this you need a large, sharp knife (current favorite is this Shun), and a sharp vegetable peeler (I recommend using one with a carbon blade). Some stores sell butternut squash already cut up too.

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