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I’ve looked at that butternut squash hundreds of times, thinking I should do something with it before it goes bad.

Monday it happened! I peeled and cubed the squash. Topping the pot with chicken broth, I boiled the squash cubes till they were soft, then I used my immersion blender to make a fine soup!.

Oh, I also took the tender immature stalks of celery and chopped them to add to this soup. I added dill, onion and garlic powders, lime-lemon salt, regular salt and pepper, cinnamon, nutmeg, and, at the end, ginger, a nice dollop of butter and some milk.

I don’t usually do recipes when I make soup. I belong to the “dump and taste” school of soup makers. How much of each of these did I add? Some here, some there, taste, then figure out what would make it to my taste!

Yeah, I forgot I even had to add a small amount of plain sugar when the soup  headed to the “too savory” direction, though I was careful not to turn the other direction, just to the “squashy” zone where butternut soup is my favorite!

Was the soup good? Oh yeah!

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Since my diagnosis with breast cancer, I’ve lost 15.5 pounds, a bit more than seven kilograms. It’s a heck of a way to take off weight, but an ironic “benefit” for someone who has tried to take weight off for years.