Butternut squash soup

Roasted the squash upside down in the oven at 350 for awhile until it was soft. Scooped out the squash.

Saute pan = Minced yellow onion + butter. Let it get translucent. It also got a little brown because I let it go on too high of heat. Add fresh minced ginger. Let it get fragrant.

Add squash. Add applesauce. As it is cooler, add water + chicken base to make stock. Stir.

Add diced carrots. I let those cook in for awhile. Should have added raw or par-cooked potatoes here.

I ended up adding more applesauce, and a teeny bit of red curry paste. I also added some salt & pepper.

Forgot to add the real potatoes, so I added canned corn & canned potatoes at the end.