Butternut Squash Soup
Have you noticed? It’s fall! I make gallons of butternut squash soup every fall, because it’s perfect for the chilly days when the sun goes down too early and you just can’t be bothered to cook something elaborate.
I love how many different spices can be added to this soup at the onion-sweating phase — cayenne pepper, cinnamon, nutmeg, black pepper, sage, oregano, rosemary, turmeric, thyme…I like to mix up the combinations with every batch to keep things, dare I say, spicy?
But more than the spices, the absolutely shocking orange-yellow color that results when the squash is boiled down and pureed with the stock, is just so pleasing to the eye! Some people think orange purees conjure up baby food or regurgitation, but I always think of the spastic, blaze of a butternut squash soup reducing on the stove.
I think tomorrow I’ll treat myself to a real bistro-y lunch and scatter some goat cheese on top and crush up some spiced pecans over the bowl — oh la la!