Thursday, November 13, 2014

When I left for the Y this morning at stupid o'clock--still dark, still cold, me still half-asleep--I was jarred awake by snow! On the mulch around my big maple out front. On the vehicles that live along our street and have no garage to call their home. Wow! Snow.

The receptionist at the Y said it for all of us: "It's not even the 15th of November yet!"

As an aside: I may be at fault here--yesterday I couldn't stand it any longer so I played the White Christmas DVD . . . "snow, snow, snow, snow, SNOW!" Anyway, thought I better confess.
When I got home from the Y, my thoughts turned immediately to soup.

Now, I don't have soup for breakfast, unless you count soupy oatmeal which I have once or twice a year. But I remembered the Butternut Squash Soup I made recently, and that's what we're having today--you, the reader, and I.

It's a slow cooker recipe, but doesn't take all day, even on low. This recipe came to me by chance. I was waiting at the doctor's office for my appointment . . . the receptionist said the doctor was delivering a baby and would be along shortly. Uh-huh, I remember being the one who delivered babies myself and there was no "shortly" about it. But it wasn't her own baby, so maybe the mom would take pity on us patients waiting (patiently, of course) for the doctor to return to her office.

While I waited I browsed magazines. I don't take many periodicals nowadays--I can read what I want to at the library, the doctors' offices I visit, and the style salon I go to every three weeks.

That day's offerings included a current Woman's Day.

So here 'tis. I've tinkered with it, as I always do, so you're getting my version.

Here's what I started with

Serves 4-6 (from Woman's Day, October, 2014)

Use a 5-6 quart slow cooker.

Whisk together and put in the cooker:

1 tsp. coriander (or curry powder or savory)
1 tsp. ground ginger (or grated if you can get it in a jar)
Salt & Pepper

1 small onion (or shallot), finely chopped
1 small butternut squash, peeled and cut into 1/2" cubes
2 cloves garlic, chopped (or minced out of a jar)
1 tsp. Italian seasoning

Cook until squash is tender, approximately:
     HIGH - 3 hours
     LOW  - 5 hours

Drain and rinse contents of 15-oz. can of cannellini beans.
Mash half of the beans and add to the soup. Stir, then add the rest of the unmashed beans.

If you have enough squash, you may also add a 15-oz. can of chickpeas (rinsed).

One tip: butternut squash is a very firm creature. The next time I make it I plan to cut off the neck and cut it into thick slices, clean the seeds out of the bowl of the squash, and microwave the whole mess for 3 or 4 minutes. Then peel. My hands haven't quite recovered from peeling the raw squash.

The recipe called for this to be served with a couscous garnish (mixed with apricots, pistachios, scallions, and parsley). Since I don't eat couscous, I skipped the garnish and ate my soup with buttered multigrain gluten-free toast.

Let me tell you--this is a hearty soup. A small bowl or cup of this soup is filling and just right for these cold days.
Thick enough to be called a stew. Yum!


  1. I have tried and TRIED, but I still don't like squash soup. However, I will admit it looks good.

  2. The important thing is, you tried! Some people won't bother. :-) Now if you like white chili (with chicken) buy a can of Bush's White Beans for Chili, already seasoned, and follow the recipe on the back. Another good one!