Life, style & food in the District
Butter, not squash. That is how I usually feel. But yesterday, I caught an episode of Barefoot Contessa where Ina made a delicious looking butternut squash and pumpkin soup… and so I caved.
Perhaps it was the fall foliage and clear crisp weather, or maybe it was my body screaming for a vitamin-packed meal; whatever it was, I was inspired to conquer a butternut squash soup.
As most of you know, I like (and will eat) almost anything (sorry – beets and olives are still out of the question). Winning over my husband’s taste buds, on the other hand, is a completely different challenge. Let’s just say vegetables are off the table (expect for a few, staple greens)… But we’re working on it 😉 So needless to say, after I decided I was making a butternut squash soup for dinner, I also prepared myself to make Mac & cheese as a back-up option.
But… Surprise! The soup was well received, all around (with a few alterations, of course)! I am pretty sure I added more onion than the recipe called for (since I diced two very large onions) and thus, I added more butter (to sauté the excess onions, of course). I also added some fresh ground nutmeg (my new favorite secret ingredient) and served the dish with (perhaps the star ingredient) parmesan-crusted croutons – I just diced some stale-going bread into cube-sized pieces and pan-fried them in (more) butter, garlic salt and freshly grated parmesan cheese.
So this is a very short post, but I just want to say… I AM NOW A FAN OF BUTTERNUT SQUASH SOUP! … I can’t wait to eat the leftovers for lunch tomorrow, and I hope you will try this recipe, as well!