Last Friday the children and I took some homemade chicken noodle soup to my very sick MIL. Well, it was mostly homemade; as I was leaving our house with soup in hand, I managed to drop the bag which was holding the container of soup. The plastic container holding the soup shattered when it hit the concrete floor of the garage, and alas! almost every drop of the precious broth I had coaxed from those chicken bones and vegetables was lost. I replaced the liquid which had drained out with some canned stuff I had on hand, and meekly took what was left of my “get well soup” over to my in-laws’.
In exchange for my rather meager offering, Grammy Ruth bequeathed two lovely squashes to me. For a couple of days I pondered what to do with my pretty acorn and butternut squashes, and after a bit of online searching I was inspired to cook a soup I have never before tried.
Here is the recipe I drew from, though as usual I tinkered significantly with both the ingredients and the method of preparation.
As suggested, I first sauteed an onion and a carrot in butter and olive oil. For my base I used 1 acorn squash, 1 butternut squash, 3 sweet potatoes and 1 granny smith apple.
The recipe suggests boiling all vegetables until tender and then pureeing them in a blender along with chicken or vegetable broth. Given I broke our blender a month or so ago while making pesto (and yes, this has made preparing margaritas somewhat challenging!), I decided to roast the vegetables in the oven and then mash them. In addition to adding a lot of chicken broth, I tossed in some white wine and a good amount of half ‘n’ half. For spice, I added cinnamon, nutmeg, salt, pepper, and paprika along with fresh parsley.
We enjoyed the pumpkin-colored soup topped with homemade garlic/asiago croutons which added a nice flavor to the dish.
I assumed that Jonathan, my resident soup-hater would taste one spoonful of this concoction and look woefully at me as if to say “Do I really have to eat this?”, as he often does at the supper table when I’ve served soup. When the soup is potato based he frankly looks more nauseated than pleading. To my surprise and delight, he loved my creation, and finished every drop in his bowl…miraculous!
Oh, and Mommy Ruth, if you are reading this entry, (and I know you are!) you will be happy to know that my squash/potato mixture made so much soup base that I froze a nice portion for you to use someday when you are feeling more like squash soup. I assure you that I will do my best this time to not drop it on the garage floor on my way to your house!