It’s a running joke at my house that a butternut squash is a kitchen counter ornament. That’s because I often buy winter squash only to let them sit while I wait for a time to make squash soup only for myself. I am the lone squash soup lover in my family.

I suppose squash soup is like anything that has its fans and detractors. People who have tried it and rejected it are entitled to their taste. The people I’m hoping to persuade are the undecided voters, generally those who never have had the opportunity to try squash soup and haven’t allied themselves with one camp or the other.

For one thing, most squash soup recipes are simple and relatively quick. Anyone who owns a food processor can make this soup.

Second, squash soup can be seasoned any way you like. Some of the most interesting butternut soup I have supped had a real kick to it. Think of squash soup as an opportunity to experiment. Common ingredient themes in recipes include curries and other Indian spices; rosemary and other herbs; and apples and walnuts in season.

Some squash recipes call for acorn squash, which I love but would not use in soup. An acorn squash packs less meat than a butternut, so you have to buy six or seven acorn squash and cut and peel them to get the same amount of squash as a nice-seized butternut.

The world is full of squash soup recipes, as many devotees swap their knowledge on the Web. This easy and spicy recipe, for example, is from whatscookingamerica.net.

Curried Butternut Squash Soup

3 tablespoons extra-virgin olive oil or vegetable oil

1 cup chopped onions

4 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

Red (cayenne) pepper to taste

2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin

3 cups vegetable or chicken broth

3 cups water

1 pound tart apples, peeled, cored and chopped

Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper. At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls. Makes 6 servings.

– When she’s not writing about foods and gardening, Gwyn Mellinger is teaching journalism at Baker University. Her phone number is (785) 594-4554.