Working with what you have

Butternut squash soup with apple cider cream

Still freshly moved in, I sometimes forget I don’t have everything and I need to work with what I’ve got. Sometimes I forget that I don’t have the proper equipment like a hand blender or good knives.

The weather here has been a bit cooler and it made me want soup. Butternut squash soup to be exact. Last time I made butternut squash soup I swore off on making it unless I had a good knife because it was a pain in the ass. I hear that there are cut up versions of this gourd, but I have been unsuccessful in locating it. I bought all the necessary ingredients (I finally worked with leeks, much easier to deal with than butternut squash) and off I went chopping and prepping which took much longer than I’d like to say here. Just realize that dull knives make the chopping of the squash much much sloooower. Then when I realized I had to puree this soup, I remembered that I don’t have a hand blender, or even a regular blender. I did have a Magic Bullet I got as a Christmas present. The soup makes 10 first course servings — a whole heck of a lot of soup and I could only put a couple of ladle-fulls of soup in this micro blender.

After all that work I hoped to have tasted one of the best butternut squash soups I’ve ever tasted.

The soup was okay. It didn’t knock my socks off, and I was on the fence if I should bother making it again. The next day, however, the soup was fantastic with all the flavours melded into each other. I’m still looking for THE recipe, but I would make this soup again if I had a sharp knife.

Recipe from the Bon Apetite cookbook.

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