Butternut Squash Soup--A Product of Mortification

Today I forgot I was scheduled to teach a class.

 The reason I'm sharing this is the personal hope that I won't do it again.

 It was on the calendar.  I just completely forgot about it.

 And I am MORTIFIED.  MORT-I-FIED.

 The spousal unit said, "That is so unlike you."  That did make me feel better.

 When I spoke at a conference this week, the session next to me was about Forgetfulness and when it should be considered a problem.  Hmm...

 Once I got past the sick to my stomach sensation that accompanied checking the voice mail where I was gently reminded that I wasn't there and was I coming and returned the call to apologize profusely, which was about all I could do, I decided to go on Domestic Goddess Duty, while watching reruns of the original Domestic Goddess, Roseanne.  (I know it's probably not PC to say that I was doing that, but, oh well.)

 I have a plethora of squash from my garden
and intended to convert some of it into soup on Sunday.  Mortification moved the plan up to Saturday morning.
It's delicious.  Here's the recipe--from Gimme Some Oven, not the NYTimes.  It can be made on the stovetop, instapot, crock pot.  I did mine on the stove and tripled the amount of stock, carrot, squash and doubled the amount of spices and coconut milk.

 Butternut Squash Soup
  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (about 3-4 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
o make this Butternut Squash Soup recipe on the stovetop, simply…
  1. Combine your ingredients (minus the coconut milk) in a large stockpot.  For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of olive oil.  But that step is optional if you’d like to save some time.
  2. Cook until tender.  Cook the soup until it reaches a simmer.  Then reduce heat, cover and simmer for about 20-30 minutes, or until the butternut squash can be easily mashed with a fork.
  3. Blend.  Either use an immersion blender to puree the soup until smooth.  Or you can transfer the soup in two batches to a traditional blender and puree it there.  (Just be extremely careful blending hot liquids; you do not want the blender to be too full.)
  4. Taste and season.  Add extra salt, pepper and/or cayenne if needed, to taste.
  5. Serve and enjoy!  Garnished with any of your favorite toppings.

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