Kitchen Dwellers: Squash Medley Sage Soup

If you guys haven't noticed, there seems to be a bit of a Thanksgiving theme here. Yes, I know it's not the holidays anymore and, sigh, I can't relive the past. I just have a lot of pumpkin and squash that need to be used to make something delicious. I also need something to distract me from impending academic doom. This recipe will not only teach you something about squash, but also about psychology. Ever heard of the phenomenon "The Snowball effect?" also known as the "What the hell effect?" Essentially this phenomena is when people face a set back/fail to adhere to guidelines laid out by the self and instead of striving to make it back to baseline, just say what the hell. Prime example: Binge eating. You are on a diet and impulsively eat 1/2 bag of potato chips during the super bowl. After you finally notice the atrocity that you have committed, you decide "what the hell" and, instead of giving the bag to your friend to eat, you impulsively eat the whole thing. I've decided to indulge in the what the hell effect and instead of thinking about my overcommitting, underachieving academic habits, I'm just not think about it, and instead, make delicious food with the aid of my lovely sous chef, Pegasus. This soup is a spicy savory soup with a rich blend of squashes.

Time
If you need to cook the squashes add an hr and a half to this time and cook squashes in a little bit of chicken broth at 375 for an hr and a half.

Prep Time: 20min
Cook Time: 25min
Ready In: 40min

Servings
8-10 servings

Ingredients
1/2 a medium onion
2 medium carrots
4 diced garlic cloves
1 tablespoon of fresh shopped parsley
3 tablespoons fresh chopped sage
2 bay leaves
1 butternut squash
1 acorn squash
1 cup hubbard squash puree
1 cup pumpkin puree
1 tbs of butter
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper
1/4 cumin
1 carton of 32 oz of beef broth
2 cups of water
1/2 cup of half and half

Procedures
1. Chop ingredients.
2. Mash/puree squashes together with butter and spices.