I was shopping at the Korean market and picked up some Korean Squash.  Although Los Angeles is definitely not experiencing the cold spell happening in the rest of the country, it was getting a tad chilly after I did my four-mile run.  So naturally, I thought to make Squash Soup…even though technically I had never made it before.  I took a basic recipe and built on it —

Ingredients

1 Korean Squash

1 Large Brown Potato

1/2 Teaspoon Instant Bouillon

1/2 Teaspoon Basil

1/4 Teaspoon Garlic Salt

Dash of Cayenne

Pepper to Taste

1/2 cup milk

Instructions

1.  Peel and cut squash and potato.  Boil in water until soften for 10-15 minutes.

2.  Save 2 cups of boiled water; drain the rest.

3.  Place squash and potato pieces in a blender.  Meanwhile, mix bouillon, garlic salt, cayenne, basil, and pepper in the 2 cups of water  Add water into blender with squash and potato and puree.

4.  Add in milk and puree.