My name is Audrey, and I am a cookbook addict. So it is no surprise that I had to have a copy of Isa Chandra Moskowitz’s new cookbook Isa Does It. I’ve been salivating over the pictures since the book arrived last week. The produce from the local farms has been incredible this year, and I wanted to make some soup with the butternut squash that are staring at me from the kitchen counter. Well, they aren’t really staring, but since I kept forgetting to remove them from my weekly internet order of farm produce, they were multiplying and I figured it was time to actually use them. I had cut one up a few weeks ago and roasted it, but the little guy was less than impressed. Odd, since butternut squash was an early favorite of his back when I was steaming and pureeing his babyfood. One can only hope that his lack of enthusiasm for winter squash will pass soon.
Isa’s soup recipe is incredible. I made a few changes, based on what is on hand in my kitchen, but not enough to materially change the recipe. She calls for 1 cup of coconut milk (light or regular) and since I never know what to do with leftovers of such ingredients when I use more than 1/2 for the recipe, I used the whole can (1 1/2 cups). I also used 1 1/2 squashes since one was getting a bit old and had some soft spots and I didn’t want to have to toss the whole thing. I ditched the oil for sauteing the onions, as I can easliy do that in water. I sprinkled ancho chili instead of red pepper flakes, as that’s what’s in the pantry. This soup was absolutely incredible. Did I mention that? It really was that good and then some. I was iffy on using the immersion blender to puree everything or leave some of it chunky, but once I started with the magic wand, I couldn’t stop till it was all creamy. Turned out that was a good move, this was a soup that should be a creamy consistency.
Was it easy to make? Yes. It can be time consuming, as you have to first roast your butternut squash. My son had a playdate yesterday and I wanted to hang around, yet not look like the stalking mommy, so roasting some veggies was a good reason to hang in the kitchen while they played in the livingroom next door. Today, it didn’t take long to reassemble the soup and heat things up, maybe 15-20 minutes.
Did the family like it? They weren’t home so they didn’t get any soup. Not sure if I’m going to share the leftovers with them.
Would I make it again? Absolutely. This is going in the menu planning software to make again.
Addendum: I decided to share, and my husband thought the soup was fabulous. The little guy decided it was ok considering it was butternut squash, which is on his ‘do not like’ list this week.