The squash are here! Oh all the piles of squash, arriving during the second week of school, at precisely the same time leaves start falling, some so big you have to cradle them under one arm like a small child. Sometimes, there’s such comfort in predictability. Especially when it necessitates wooly socks.
I called this butternut squash soup, but it doesn’t have to be butternut, which is familiar and easy to handle, readily available, smooth and far more clean and manageable when it comes to peeling and cubing than the gnarly monsters you see in farmers’ market bins at this time of year. But feel free to use any kind of winter squash you like – even if you can’t identify it. And because peppers are piled high at this time of year too, it seems fitting to deliver a double whammy of beta carotene.
Also? I’m trying to cut back on my caffeine consumption, and I’m hooked on having something warm to sip out of my plethora of favourite mugs at my desk. This fits, and is actually good for me. (Not that coffee isn’t, just perhaps not in the quantities of cream I’ve been consuming.)
This batch has no cream, but you could add a splash or more of cream, thick plain yogurt or coconut milk – in fact, the seasonings themselves can be tweaked to suit your dining situation. Try swapping a sprig or two of thyme or sage for the curry powder, and fry fresh sage leaves in a little oil until crisp to nestle on top, with a drizzle of the oil from the pan.