Winter is breathing what I hope is its last breath for a while, so Mike and I are trying to plan meals accordingly, fitting in the ingredients and preparations we’ll probably start missing in the heat of summer. I’m also trying to clear out the fridge, freezer and pantry a bit, as they are all pretty much at capacity.
This winter squash soup is a recipe I originally wrote up for the website ChronicBabe.com. The recipes I contribute to the site are meant to be wholesome and easy to prepare for those of us living with chronic health conditions, and I put that to the test last night. I got out of work late and had several stops to make on the way home, so by the time I got home I was beat, but still had to get dinner on the table.
I made a couple of minor modifications to my original recipe. I forgot to add the garlic so I just omitted it, and I decided when I tasted the soup for seasoning to add a couple of splashes of sherry vinegar, which imparted a nice bit of bright acidity that complemented the sweet flavor of the squash. I pureed the soup so it was very smooth, and instead of making sage and gruyere toasts, I opted for a more playful option – mini grilled cheese sandwiches made with Rolf Beeler’s gruyere and fried in sage butter.
Talk about a meal that hit the spot… soup is among my top three comfort foods, but add a sandwich and you’ve got a meal that really just makes your grown-up cares melt away. It was just what I needed.