Butternut Squash Soup:
Microwaved the squash with holes poked in it and covered in Saran wrap for 14 minutes.
Cut up 5 medium golden beets and half a red onion and roasted at 400 degrees in EVOO till tender.
Added oil to a soup pan, toasted coriander, cumin, cinnamon, nutmeg, ginger, and paprika, then added the cubed, peeled squash and beet mixture. Barely covered with water and then simmered till tender and pureed, salted and peppered.
As sides I made pan-fried curried potatoes (oversalted) and a little dish of cut-up red pear, crumbled blue cheese, and toasted walnuts.