I’ve been having some squash issues lately.
It started with the pumpkin. I must have pumpkin pie. All the time. I think I have baked and devoured four pumpkin pies in the last two weeks.
I do have help. Everyone in my family seems to love pumpkin pie. And really? I think it should count as a vegetable. Why not? It’s pretty much become a side dish around here.
Then over the weekend, my friend, A Musing Mom, bragged… I mean, mentioned on Facebook that she was making homemade butternut squash soup.
I don’t think I had ever even tasted butternut squash soup before in my life. I know. I’m sheltered. I did have some type of squash soup at the Wolfgang Puck’s restaurant in the airport one time, but I’m not sure if it was butternut.
My craving for squash-related foods intensified. You see, if I so much as hear a food-related word it could suddenly and without warning spark a strange craving that I never even imagined was lurking deep within me.
Can I just say again, “Please, please… do NOT mention the words K-r-i-s-p-y K-r-e-m-e”. Don’t say them! All of those restaurants have closed and it is not possible for me to fulfill that craving. Don’t torture me! I won’t be able to sleep.
Anyway. Back to the squash.
So, I went out yesterday and bought all of the ingredients for Butternut Squash Soup. It was a LOT more work than I had imagined to cut open the squash and cut it into cubes. When I got to the part about pureeing the squash in the blender, I almost turned back.
But it was delicious. I think they should re-name it “Cream Cheese Soup”.
Oh, and I bought a spaghetti squash just in case. When I was growing up, I loved spaghetti squash. I know. It’s a strange thing for a teen-age girl to love, but I was weird that way. I can’t wait to bake it.
Who knows? It could even happen in the middle of the night. Stranger food-related occurrences have taken place around here at 3 a.m.
So, before I give you the recipe for A Musing Mom’s Butternut Squash Soup (straight from AllRecipes.com), please tell me two things:
1. Squash, yes or no? I mean, you either love it or you hate it, right? Do you have a favorite squash? And a favorite way to eat it?
2. What is your favorite soup? I’m on a real soup-making kick right now and I would love some new ideas.
Butternut Squash Soup
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.