Halve one small butternut squash (reserve the stringy inside bits) and spray with olive oil. Season with salt and pepper. Peel 4 or 5 small yukon gold potatoes and halve. Toss with olive oil, salt, and pepper in the pot that you are going to make the soup in. Put the squash and potatoes on a sheet pan and roast at 400ºF until slightly browned. Lower the temp to 350ºF and bake until fork tender (about an hour). Meanwhile, melt about two tablespoons of butter in the soup pot. Sweat about half an onion (diced), 3 or 4 cloves of garlic (minced), and the stringy bits.
When the vegetables are done, add the potatoes to the pot and scrape the squash from the shell with a spoon. Be careful not to get the squash rind in the soup. Roughly mash up the vegetables with a fork and cover with vegetable stock, chicken stock, or water. Bring to a simmer for at least five minutes. Purée with an immersion blender while adding enough warm milk (or cream) until very smooth. Adjust the consistency with milk and season to taste. This recipe can be seasoned with various spices such as cinnamon, nutmeg, cayenne, paprika, cumin (not all together, though). I chose a bit of paprika and habanero powder which gave it a nice kick. Garnish with Jalapeño peppers, yogurt, and serve with crusty bread.
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