We used up the very last of last year's CSA bounty with the squash we still had in the freezer. I adapted a recipe from Jane Brody's Good Foood Book to make just enough soup for the two of us to have with our grilled salmon.
I started by chopping half an onion, and mincing a clove of garlic and sauteing these in some butter in a saucepan. Fresh ground pepper was added, then a cup of organic chicken stock. The rather small portion of squash we had was added next, and everything was simmered for a few minutes before one cup of milk and a dash of nutmeg were added. Everything was then placed in the blender to puree. Then back to the saucepan to heat before serving. This was a good, easy soup to make and can easily be made vegetarian by using vegetable stock in place of chicken stock.