I subscribe to more food magazines than any non-obsessed person could fathom and I'm sometimes surprised by how often they mirror each other. Now, if pressed, I could give you a philosophical rundown of how each magazine is different from its competitors, but that's not the point. November issues always have a turkey on the cover. No surprise there. December is often cookie-focused. Again, duh. But what I really like is the almost certain inclusion of butternut sqush soup at least once a year. No, this isn't an actual fact, but a quick search of my favorite food magazines shows I'm onto something:
Curried Butternut Squash Soup Bisque - Bon Appetit, Feb. 2007
Gingerd Butterut Squash Soup with Spicy Pecan Cream - Food & Wine, Nov. 2007
Butternut Squash Soup with Apple and Smoked Cheddar - Food & Wine, Feb. 2007
Roasted Pear Buttenut Soup with Crumbled Stilton - Eating Well, Oct./Nov. 2006
Butternut Squash Soup with Apple and Bacon - Fine Cooking, Oct./Nov. 2005
And those are just from the last year or so... Now, there's a clear prejudice toward using butternut squash, but I have fond memories of acorn squash from my childhood and so that's the one that I keep coming back to. We normally ate it microwaved or baked with brown sugar. It was delicious, for sure, but always seemed like dessert to me. Now, even though I don't want to eat sugar for my vegetable, I still can't get used to eating the squash in more savory preparations, so I compromise and try to make a less sweet version.
My squash soup is a thick puree of roasted acorn squash and apple. I add a few other ingredients for balance, toss it in a blender—my trusty Vitamix—and call it a day. I didn't really keep a close eye on the ingredients I was using. (Still not in the habit of aithuflly logging everything I cook so that I can write about it here...) But here's a close approximation. I don't relal encourage strictly following a recipe anyway when cooking, so this is very fitting of my cooking style. E-mail me at firstname.lastname@example.org
or just leave a comment if you have any questions.