I had such intentions of hopping back on the horse and being seasonal and bringing you something appropriately pumpkin-ed, and then an impromptu afternoon outing turned into dinner with friends, (involving, it’s worth noting, easily the best Caesar dressing I’ve ever made, slightly over-salted croutons, and the complete destruction of my microplane grater. My first reaction was, “what a cheap thing! Who gave us this for our wedding anyway…. Oh. Twelve years ago. I guess that’s fair) and suddenly mixing, baking, slicing, baking again (three guesses about what I intended?!) seemed much less important.
So instead I want to talk about soup. But to get there, first I have to talk about A. Two weekends ago, N. and I went to the wedding of one of our grad school friends, an amazing woman we’ve remained quite close to despite only sharing two academic years with her. She came back to Oregon for our graduation, she roomed with us at a wedding only now taking a cautious, slight backseat to hers, she sees N. almost every year at a conference I know has become his favorite in part because he gets to see her (among other amazing friends and scholars). There aren’t many people I would fly to Texas for and party like a college student in the middle of the semester, but she’s one of them. And her new husband is pretty great too.
The wedding dinner was entirely vegetarian, which is a hard sell in the middle of Texas. But her caterers pulled it off well, and the easy star of the whole shebang was the squash soup. I’ve had – and made – plenty of squash-based soups, and I am (almost) always slightly disappointed by them. They are so often either a barely thinned puree, one-note and overwhelmed by butternut, or so diluted by broth or cream they don’t taste of much at all. Even my own most recent take, which was tasty, left something to be desired.
This one, though, was outrageously delicious. I don’t know what sort of squash they used – whether it was summer, winter, or both – but it was creamy without being overwhelming, and bright and interesting enough to hold my interest for the entire bowl. It didn’t need any garnishes, it didn’t split or get greasy as it cooled, and had I been less invested in getting on with the dancing, I could easily have gone back for seconds. I’ve already put in a request to the catering company to share, if not the recipe, perhaps an ingredient secret or two.
So to close, since I’ve got soup on the brain, what’s the best squash-based soup you’ve ever had? Did you make it, or did someone else? What made it amazing? Tell me everything…
A slightly adapted version of this – I roasted the squash instead of steaming, no sugar and added a pinch of cayenne.. The flavor from the fibers and seeds took this over the top and really tastes like butternut!! No need for toppings either, but I will never refuse a drizzle of heavy cream 😉 https://www.wnyc.org/story/70602-americas-test-kitchens-butternut-squash-soup/
Thanks, Nancy! I think the “really tastes like butternut” part is what would get me. I want to like it so much, but the reality is so often overly-butternutted to me.
Different tastes! I don’t often care for sweetness in savory dishes, my husband loves it. To each his own!