Welcome to start cooking.com.

I'm Kathy Maister.

Butternut squash soup makes a wonderful soup to serve on a cold day.

An ingredient and equipment list is at the end of this video.

Start by peeling one, three-pound squash with a vegetable peeler.

To prevent your hands from turning orange, wear gloves when you're doing this.

Using a big kitchen knife, cut the squash where it bulges out.

Then cut the bulge in half.

With a spoon, scrape out all the seeds.

Now cut the entire squash into about one inch chunks.

Set it aside for the moment.

Cut one large onion in half.

Peel off the skin and cut it into chunks. Take two

clothes of garlic, peel them, and cut them into quarters. In a large pot, melt three

tablespoons of butter on medium heat. Add the chopped onions and cook them for about five minutes.

Stir in the garlic and a teaspoon of cinnamon and let that cook until you can smell the

garlic, about 30 seconds.

Now add the squash and pour in just enough chicken or vegetable stock to cover the squash.

Turn the heat up to high and cover the pot.

Bring it to a boil and then turn the heat down to low and gently cook everything for about 25 minutes.

By then, if you stick a fork into the squash, it should be really tender.

Carefully ladle the vegetables into a blender. Only fill the blender about halfway. Be sure to release the steam from the blender through the small plug on the cover of the blender.

...