Easy-Like-Your-Mom Squash Soup (Oct. 24, 2007)
Bake some winter squash for almost too long, until it's really mushy. Scoop out the eating part and keep it aside.
Saute garlic, a bunch of chopped rosemary, and herbes de provence in olive oil. Then add water and a bouillon cube. (Onions would be nice too, but I was out.)
Mix in the squash bit by bit, stirring it into the water. Simmer for awhile.
At the end, add chunks of stale bread for croutons, and grate some cheddar cheese on top.