It’s been really cold outside and when it gets cold out, all I want is some soup. Gourd soups are delish to make and speaking of gourds… we went to Trivia Night at Carbones Pizza in Minneapolis and they had a whole entire quiz dedicated to gourds and it was tough! I felt like I should have known these questions since I have a food blog and everything. I can’t quite remember what some of the questions were, I didn’t know the answer to them anyway… Making soup out of gourds is easier than it looks. Just go to your grocery store and this time of year they should have a bin full of scary looking squash. Those squash aren’t super scary looking, in fact they are easy to work with. For most of them, you just need a sharp knife to cut squash in half. They will have some seeds in the squash so scoop them out. Any type of seed can be saved from a squash so stash those away to save for baking or later. Place them on a baking sheet and cook at a high temp. You know when the squash are done when you can prick them in the middle with a knife and the skin inside feels soft. My favorite gourd/squash is the butternut squash or pumpkin. This soup was super yummy. You can add in some more cooked vegetables like potatoes or corn to make it bulkier if you like. I’ve done that with butternut squash soup before and the secret to this soup is the browned butter.
