Snow fell in Seattle
today—an event so rare that every time it happens everyone immediately
leaps in their car and starts driving someplace, lest they be caught
later in the heavy traffic caused by drivers panicked by the snow. The illogic of this seems lost on all Seattleites. I can’t explain it.
Me, I did what any proper mother would do in this situation. I cooked up a batch of my world famous cream of butternut squash soup and forced my hapless children to eat it.
TR’s Cream of Butternut Squash Soup
medium butternut squash, peeled, seeded, and cut in large cubes (if you
didn’t guess that would be in the recipe, leave now and go to Burger
1 onion, chopped
2 stalks celery, chopped
6 cups vegetable broth
1. Saute onion and celery in olive oil. Yeah, I left the oil out of the ingredient list. So sue me.
2. Add squash, broth, salt, thyme, and savory. How much of the spices? I don’t know, just toss some in there.
3. Bring to a boil and then lower heat. Simmer until the squash is soft. I don’t know how long. Check on it once in a while, ok?
4. Turn off heat. Get out your handy-dandy immersion blender and puree the heck out of it. If you don’t have an immersion blender, and really, you should, use the food processor.
5. Add cream. Not too much, just enough to whiten it, you know.
6. Gently reheat, being careful not to boil it, or you will be sorry.
Really, the kids liked it. At least they said they did. They know who has the keys to the dessert cupboard, after all.
for those of you who never eat anything that didn’t come in a box:
butternut squash is similar to pumpkin in taste, color, and
texture. Try it, you’ll like it.