OMG, OMG! I can’t believe I haven’t used this one already for a Wayback Wednesday post. I made this soup again tonight and we love it so much, I just had to share it again. And share my lunacy. This post was originally published on Valley Victuals on December 3, 2007.
Two More Squash
When I realized that two giant butternut squash and two giant acorn squash were probably two squash too many for my Thanksgiving feast, that left me with two specimens to keep and to contemplate. I considered dressing up the two in tu-tu’s, but that would just be too too.
Instead, I found a recipe in November’s Cooking Light for Velvety Squash Soup, not to be confused with Velveeta squash soup, which would be a different thing, and possibly a revolting thing, altogether.
The recipe was very easy. I carefully split the two squash in half and placed them on a jelly roll pan coated with cooking spray, then nestled two cups of chopped onion all around them and baked for 45 minutes.
And there they are, all tan and wrinkly. A vivid demonstration of why you should always wear sunscreen. And only you can prevent forest fires.
The recipe says to scrape the pulp from the skins, but I found it was easier to peel the skin away from the pulp, if that sounds any different at all.
Everything except the skins goes into a stockpot with chicken broth, apple cider, a little molasses, and salt & pepper. It also calls for curry powder, but I didn’t have any so I gave a it a kick with some chili powder and a few drops of Tabasco sauce instead. After bringing it to a boil and simmering for 5 minutes or so, it’s time to blend. And instead of working in batches in my regular blender, I took the easy way out and used my stick blender.
Easy way out, or just plain clever? Both, I say! And the stick blender is much easier to clean. All that was left was to stir in the half & half, serve, garnish & eat.
And it was just too good. I ate two servings. I liked it so much, I almost got a squash tatoo. I think you will like it too. Somebody stop me!