Toasty soup for a toasty day

It’s not exactly sweater weather this weekend. It’s been warm and sunny and beautiful in PA. But way back on Tuesday – when it was chilly, I bought some butternut squash in hopes of making a soup. I googled a couple of recipes for a chilled soup but decided to do my usual. It’s so easy and so good.

Start by roasting the squash with olive oil, salt, pepper and garlic powder at 375 degrees for about 20 minutes. Maybe 15 minutes considering I scorched mine.

Once the butternut squash is done sauté a small onion until translucent and add some ginger if you have it. I’ve now reverted to buying chopped garlic and ginger. I know fresh is better. I don’t care. I blame 2020.

Once the onions are done, add the squash.

You can snack on the bits that burnt to the pan and act like you meant to do that.

Add 2 cups of vegetable stock and bring to a boil.

Once it comes to a boil, reduce heat to low and blend.

Add a little heat (you know I can’t help myself)

Now add a little honey for sweetness. Look at my cute little honey jar. My husband’s beloved aunt made them. She’s so stinking talented. Every time we go to visit her I wander in her studio and somehow beg my way to several pieces. I’m shameless. One day everyone will be able to order from Kathy Gray Clay (if I can help it).

Ok back to the recipe… add about a 1/3 cup of heavy cream. I bought light by mistake but it’s fine. Either one works. I bet even coconut cream would work.

And viola! Serve in your beautiful Kathy Gray Clay bowls and you’re ready for a rocking Sunday night.

I like a brothy soup (also the blog is back)

Hello friends. It’s October 2020. Are you there? Do you care? It’s been a minute, but I think I can catch you up quickly.

New Year. Pandemic. Plans dashed. Graduations cancelled. Baking, cooking, puzzle making in full effect. TV watching at an all-time high. Everyone’s healthy. Everyone’s home all the time. Everyone’s happy most of the time. Did I mention everyone’s home all the time?

That’s it! Now we can move forward.

I like a brothy soup. Now I don’t mean that I’m not into creamy soups. I do like a potato leek, and I’m not going to say no to a butternut squash jobby in the fall. But they can’t be a thick paste. That’s not a soup. That’s a puree. By the way – if you like a puree – go for it. But if a soup can’t drip off the spoon…. it’s not for me.

I mention this because we are in the heart of “thick” soup season. Last week I ordered a roasted tomato and basil soup which was basically a sauce for my pasta. It wasn’t bad – but I’m not sure I signed-up to drink a bowl of Ragu.

Soup has a long and sordid history for me. I grew up eating Dals, which were kinda like soups but different. They were a part of every meal – but never the main star. Dals based on lentils, vegetables and even yogurt. Loved them all – but basically they were a vehicle for the rice or the bread. (This may not be true for all people who eat Dal – I’m sure there are very healthy Indians that just eat a bowl of Dal and call it a day. I was not one of those people)

But I loved the idea of American soups – mostly because I couldn’t have any of them because they all started with a meat stock.

The only canned soup we ever had in our house was Campbell’s tomato soup. You add an extra can of water, a healthy dose of pepper and there you have it. Nothing special. But runny. Not saucy.

My mother-in-law Terry, who I adored, loved French Onion Soup – which sounded like the perfect soup for me! Cheese, bread, lots of onions – my top 3 things in life (besides my husband, daughter and son), but alas it’s also chock full of chicken stock. And I know what you’re thinking, make it with vegetable stock. I’ve tried. It’s not that great.

The other soup I’ve pined for is a matzo ball soup. A clear, herby broth with a big ball of carb… that sounds like it could totally be my thing. And I know what you’re thinking again, make it with vegetable stock. I’ve tried. It’s not that great.

And I’m not even going to mention Gazpacho because it’s a chopped salad, not a soup. Stop calling it a soup. Please and thank you.

Aren’t you glad this deep, introspective blog of thoughtful content is back?

Worst. Soup. Ever

20140917-171756-62276313.jpg

I should have known by the name – All Bean. Like they needed to get rid of all their beans but none were good enough for one type of soup. They dumped all of them into a Vitamix and served it up. It should have read – All Bean No Flavor.
I usually have such great luck with soup at work. Really. They do a good job. Which is why I always buy a big bowl. It’s filling. It’s usually full of veggies. It’s usually awesome.
You see all the black specs? That’s 9 packets of pepper. 9! And I won’t even tell you the amount or salt I added. No dice. Still no flavor. The soup sucked.
As you can tell, I ate most of it anyway. I’m picky like that.
As I tell my kids, no big deal. It’s not my last meal. I’ll eat again in a couple of hours. I just thought you should know.
#firstworldproblems