Friday, October 31, 2008

The love you make

The problem with gift exchanges is that you inevitably end up with one gift giver who doesn't quite "get it" and someone ends up with a homemade pair of socks, while someone else gets a gift certificate to their favorite restaurant.

The same can be true of recipe exchanges. There's always that fear that you're going to end up with something dripping in mayo. Something disgusting that I'd have to make while someone else got some light delicious recipe to make. And that, my friends, is why I love my cooking board. The women on it are fantastic and have amazing taste and incredible recipes. Since participating in our recipe exchanges I have never ceased to get excited upon receipt of each recipe. They always sound fantastic and most of the time taste even better.

This month I got a butternut and acorn squash soup - one of my all time favorite soups. And one I hadn't made yet this fall season. I was beside myself with giddiness. I couldn't wait to find time to make it. And then roasting the squash, simmering the soup, watching the gorgeous color and smoothness of the soup come to light. I stuck my finger in it numerous times "just to taste." I even gave Thatdog some of the roasted squash which he loved.

I love this soup, I love the creaminess, the warmth, the flavor. Thatboy remarked to me that while he loves the squash, the "real flavor of the soup" comes from the onions. Really? The onions? And that's why he's not allowed in the kitchen.

Butternut and Acorn Squash Soup
1 medium acorn squash
1 smallish butternut squash
1 Fuji apple, peeled, cored, and chopped
1 sweet onion, chopped
1 tbsp butter
1 tbsp olive oil
4 cups vegetable broth
1 tsp salt salt
pinch pepper
pinch nutmeg

Preheat oven to 375
Cut each squash each in half and remove the seeds and stringy insides.
Place face down in glass baking pan and bake about 45 minutes at 375
(or until tender when pierced with a fork).
When tender, scrape all the flesh out of the peel and put in a bowl.
Heat 1 tbsp olive oil and 1 tbsp butter in a large soup pot. Add the
onion and apple and cook until soft (about 5 minutes).
Add the squash and 4 cups vegetable broth.
Season with salt, pepper, and nutmeg. Let simmer 15 minutes, then
puree with an immersion blender. (Or transfer to a regular blender or
food processor).
Serves 4-6.
Each serving has:
Calories 237.3
Total Fat 6.9 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.4 g
Cholesterol 7.8 mg
Sodium 1,436.4 mg
Potassium 1,061.1 mg
Total Carbohydrate 46.2 g
Dietary Fiber 3.5 g
Sugars 2.0 g
Protein 3.2 g


  1. That looks perfect to eat right this minute.

  2. I really need to get around to making this soup soon, it looks so delicious!

  3. That looks fabulous and very fall.

  4. The perfect soup for the perfect weather. It is getting cool here at night so this came at just the right time.

  5. Yum! This looks really tasty for these chilly nights.

  6. It has been a rainy day so this would hit the spot right about now:D

  7. This soup looks perfect! I tried a different recipe last year that had apple in it, but I do believe that this one will be next on the list. Thanks for sharing!

  8. So true...I kept seeing all of these great recipe swaps. Then I signed up for a recipe swap and had to choose from a selection of foods I would never make/eat.
    This soup would be a welcome swap, though.

  9. YAY! This is my recipe :) I'm so glad you liked it. It's funny because I got your recipe last time (the egg salad) and loved it too. I feel like these exchanges always turn out perfectly!

  10. I've never had a soup like that. Sounds interesting.

  11. i like your description of the soup. it's making me drool....

  12. Oh, I really need to make some squash soup soon!

  13. this looks like something the bean would like, since squash is one of her favorites.