soup

I've had a butternut squash for, uh, months. Boy is it a pain to cut those things in half. So I decided to finally make the thing I bought it for--vegan Thai curry butternut squash soup. It's going very well. Right now the roasted butternut squash is cooling so I can scoop the squash out of its skin and put it in the pot where everything's already made and waiting. Then I will simmer them together for 15 minutes. And I need my hand blender to blend everything up. I don't have the lime leaves or lime juice, so I'm not going very strictly with the recipe, but I think it will be good anyway.