BUTTERNUT SQUASH SOUP WITH DRIED GINGER RINDS AND DRIED DILL STEMS

Simmer cubed squash in water under low heat for an hour and a half, unsalted. (Afterwards, separate/strain about two-thirds of liquid into a stock container, leaving the rest in the pot with the cooked squash. Let cool.)

Grind to powder-fine dried ginger and dill in a food processor - then pour into a small ramekin.

In the same food processor, pour in cooked squash with liquid, and - here's a twist: add about a third cup of cooked rice (I used a combo of brown and farro) in the blender - and puree at high speed until smooth, adding more liquid from the extra stock to cream up the soup thick, but slides through a spoonful. Transfer in same pot used to boil the squash, turn heat to low, add about a tbsp of olive oil, two tbsp of the homemade ginger-dill spice powder, and stir in; add a pinch of sweet paprika, a pinch of Herbes de Provence, about a tsp of rock salt, two big pinches of fresh-ground black pepper, and three to four seeds of chili flakes. Stir gently. Let alone until soup steams up (do not boil). In the meantime, mince up some fresh cilantro herbs for garnish later.

So that's your soup. Happy?