i actually didn't sample the westernized butternut squash soup until just a few years ago. before that, the squash soup i've always had were cubed in a broth, and garnished with loads of green onions, eatten alongside rice and some meat dish. i love either style but the way grandma makes it is my preference.
Grandma's Cubed Butternut Squash Soup
adapted from Grandma
1 butternut squash, cubed. (i baked mine for about 20 minutes to soften, or you could cheat and buy it already cubed)
1 clove of garlic
3 cups of water (or canned broth. the amount is dependent upon how big the squash is and how brothy you want your soup to be)
fish sauce to taste
green onions to garnish (i didn't have any that night so i went without. the splash of green would've made my picture come out prettier tho...)
olive or veggie oil
i make my broth the way i saw my grandma and mom do it. with maybe a few crumbles of ground meat (pork, chicken, or beef, or none at all), shallots and garlic fried in some oil. cook til the shallots and garlic are soft and brown, and meat is cooked through. add in the water. bring to a boil. add the squash. cook time is dependent upon if the squash was baked pre-cubed or cut still hard. obviously use your best judgement. add the fish sauce to taste.
it's been relatively cool in the evenings. this soup just warms me right up. plus, with the exception of cutting the squash, it's so easy. it reminds me of my grandparents. my grandma would make the soup bland on purpose so that grandpa could dip his squash in the hot pepper fish sauce. other than soups and the pasta dish i made in the summer, that's pretty much my repetoire for butternut squash. what do you do with your squash?