Feckin' Franch Toast: B-Nutz Squash Sooooop

Buttercup!

Butterstuff!

Butternuts!

My Butternut Squash Soup!

Anyone seen the stoner movie "Half-Baked"? If you have not, you shall, lest God shall smite thee. The "butterstuff, butternuts, buttercup! Cup! Cup!" comes from the scene in that reverent film in which Kenny, the kindergarten teacher, feeds a police horse too many munchies, unintentionally causing the poor equine's death.

In short, that reminds me of this soup, which is possibly my favorite soup.

It is PERFECT for the winter, and even better for the fall.

It's spicy. Oh, it's spicy and creamy and warm and de-fuckin-lectable.

Begin by sauteeing one diced white or yellow onion, a tablespoon of garlic, and two stalks of minced celery in some butter or olive oil. When it's slightly browned and the celery is fairly tender, dump it all into a blender.

Slice open a butternut squash (this recipe was doubled...), scoop out the seeds, drizzle it with olive oil, and bake it face down at 400 degrees for 45 minutes. It should be super-soft when you take it out, and look like mine.

Scoop the good stuff out, and put that in the blender, too.

Yeeeeeeeeeeah, baby. (See the graham cracker crusts in the background? Apple tarts, baby.)

Pour in about 3/4-1 cup of vegetable (or chicken, if you're down with that) broth. And blend until smooth!!!

Pour into a crock pot, or a pot on the stove on low. Pour in a combination of milk and half-n-half. If you use more milk, it will be thinner, brothier, and healthier. If you use more half-n-half, it will be thick, creamy, and artery-clogging. Give 'er a stir.

(A really yummy addition at this juncture can be Israeli cous cous.)

Now for the best part...SCHPICE. Begin with 1 teaspoon cinnamon, 1/2 teaspoon yellow curry powder, and 1/2 teaspoon crushed red pepper. Give it a taste. If you're man enough, add more of the spice you like best. I like it suuuuuuuuuper spicy. And you wanna know something? I'm all for making this soup from scratch, but if you want to use a store-bought butternut squash soup, that's your call. Just make sure you season it like this one.