Ta-town had its first freeze watch on Monday morning. A freeze watch is a big to-do around here because gardeners and farmers have to rush about, saving their plants and crops. I spent a chunk of Sunday afternoon digging up herbs and peppers for their indoor winter vacations, and my husband very sweetly hauled our gigantic potted tomatoes into the laundry room. The tangled trio now gets sunlight from the laundry room window plus company (and some heat!) from the washer and dryer. It's a tomato palace out there.
The first frost means that, though fall is in full tilt, winter is marching up the boulevard. After waking on that first frosty day, you notice that, yes, the leaves are turning red, orange, yellow, and brown. Sunset creeps in more quickly. Those fallen leaves skitter in the street. The most zealous neighbors on your block have draped their porches in witches and skeletons and pumpkins. The floor heater in your tiny house purrs and gives an occasional contented sigh. Ah!
All this talk of winter makes me want soup. Not just any soup. A warm, cheerful cup of butternut squash soup.
butternut squash soup with red pepper flakes
You should make soup, too.
And, while you wait on your chunks of squash to cook, why not sing a little song? This song by John McCutcheon is particularly nice. It's the best song about soup I've ever heard, and the refrain is so catchy...
It smells like winter at our house!
Smells like winter at our house !
Smells like winter at our house!
Smells like soup!
John McCutcheon Butternut Squash Soup
Throw the squash, potato, broth, and water into a pot and cook for 20 minutes, or until the squash and potato are tender. Pour the mixture into a large bowl and set it on a counter, somewhere near your blender.
Now, transfer two cups of the mixture at a time to that blender. Puree each batch (covered!) until smooth, and then return everything to your stove pot. Heat your soup to a boil, then let it simmer for five minutes. During this simmering time, stir in the butter, curry, and sugar/molasses. Stir everything until your soup is smooth, savory, and creamy, and then enjoy. Top each bowl with some red pepper flakes for pretties, and then slurp the stuff down. Preferably while reading a good book and/or wearing wool socks.
The first frost means that, though fall is in full tilt, winter is marching up the boulevard. After waking on that first frosty day, you notice that, yes, the leaves are turning red, orange, yellow, and brown. Sunset creeps in more quickly. Those fallen leaves skitter in the street. The most zealous neighbors on your block have draped their porches in witches and skeletons and pumpkins. The floor heater in your tiny house purrs and gives an occasional contented sigh. Ah!
All this talk of winter makes me want soup. Not just any soup. A warm, cheerful cup of butternut squash soup.
butternut squash soup with red pepper flakesYou should make soup, too.
And, while you wait on your chunks of squash to cook, why not sing a little song? This song by John McCutcheon is particularly nice. It's the best song about soup I've ever heard, and the refrain is so catchy...
It smells like winter at our house!
Smells like winter at our house !
Smells like winter at our house!
Smells like soup!
John McCutcheon Butternut Squash Soup
- 4 pounds butternut squash (about one medium squash)
- one large potato
- 16 oz vegetable broth (canned or home-made)
- 1 cup water
- 1/2 to 1 tsp. yellow curry powder (I'm a fan of curry powder, so I use the tsp.)
- 2 Tb. butter
- 2 Tb. brown sugar or light molasses
Throw the squash, potato, broth, and water into a pot and cook for 20 minutes, or until the squash and potato are tender. Pour the mixture into a large bowl and set it on a counter, somewhere near your blender.
Now, transfer two cups of the mixture at a time to that blender. Puree each batch (covered!) until smooth, and then return everything to your stove pot. Heat your soup to a boil, then let it simmer for five minutes. During this simmering time, stir in the butter, curry, and sugar/molasses. Stir everything until your soup is smooth, savory, and creamy, and then enjoy. Top each bowl with some red pepper flakes for pretties, and then slurp the stuff down. Preferably while reading a good book and/or wearing wool socks.
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