I hate winter. Then I love it. Which means I didn’t really hate it to begin with, it just annoys the crap out of me. The idea of six months of cold, darkness and –gasp– absolutely NO cute shoes is enough to have me in fetal position in a corner, holding myself and rocking.
But then there’s fireplaces, Christmas, playing in the snow, hot drinks, and creamy soups, and things don’t seem all that bad after all.
Creamy soups. Today’s order of the day.
Although this soup requires minimal ingredients, it is the kind of food that gives you warm, fuzzy feelings inside; it makes your innards giggle with childish joy and next thing you know you’re polar bear hugging the shit out of the mailman and the bank teller. Consider yourself warned.
For this soup I used one of my new (to me) discoveries, a favorite ingredient of mine for the cold months. Please meet Miss Kabocha:
Otherwise known as butter cup squash, this lil’ pumpkin is sweet and of beautiful, creamy, spreadable texture. Well, like butter!
And as with many other concoctions I cook, how do I know this is good? Because the husband loved it. That is all you need to know.
Ok fine, I’ll tell you more. Stephen is
picky-ass-picky um, particular about his soups. They have to be just the right texture, not too watery and not too thick; they have to have the precise amount of savoring, not too salty, not too bland. The flavors need to be craftily meshed together through the right amount of simmering. You get the picture. Me? Throw shit in a pot and call it a day. There ain’t nothing that can’t be fixed with more water or salt, me says.
So maybe I’m not your most reliable source for tasty soups since my bar is low way down there, but trust the husband. He knows his shizz.
Kabocha (Butter nut) Squash Soup
1 kabocha squash
2 Tbs butter (or vegan spread)
a splash of coconut milk (or your milk of choice)
sea salt to taste
Begin with slicing the squash in half and placing both halves with the cut parts facing down on a baking sheet. Broil in the oven at 350 F for about 40 minutes, until the squash is super tender. Once ready, use a spoon to remove the seeds. Spoon out all the meat and place it in a blender with a little bit of water. Blend well.
Melt the butter in a saucepan and add the liquified squash. Add the splash of milk and salt, and bring to a rolling boil. Once the mixture is boiling lower the temperature to leave it simmer. Adjust your seasoning to taste, and add more milk until you reach your desired consistency.
And this is the part where you can make things interesting. If you wish, go crazy with the toppings. Here are some ideas of things you can sprinkle on top:
-Crumble cheese (like Feta or Panela)
-Roasted pumpkin seeds
-A dash of chipotle adobo, to make it hot and spicy.
Many possibilities for different flavors! Suddenly winter doesn’t seem so looming and dark. Now we just gotta work on designing high heel cute snow boots.