Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut described in this recipe; I just like butternut because it’s faster to peel and chop than its many cousins. But there’s also the option of baking the squash first – see prep notes below – and it widens the array of squash varieties you can easily use.
This basic recipe can be dressed up in so many ways, you’ll never get bored. Oatmeal makes a hot and comforting breakfast; it’ll give you energy for a great morning. It’s also extremely inexpensive, so you can spend a little more on lunch and dinner.
Try some of the variations below…whether it’s milky and sweet or savory and salty, I’m
sure you can find a favorite way to enjoy a hot bowl of oats in the morning!