I am back dating this post – I made this the night before I returned to work (I am writing this on 10/1/12 – first day back at work). From the other farm share food blogs I’ve seen – many many folks out there are making butternut squash soup these days. And why would they not? Squash soup is truly one of the biggest comforts in life. Maybe it seems cliche, but to me fall is all about the squash and apple cider. I have made squash many different ways – sometimes playing up the sweet with cinnamon or coconut milk. But this time I focused on bringing out the savory – I made the soup with shallots, garlic, and sage.
Stephan’s super sweet review: “I came home so tired and stressed that I didn’t even want to eat. I had a taste out of obligation and after half a bowl, I took a bowl up to eat with Helene. Silky and savory, definitely squash and sage. Something savory and rich. Very yummy for a cold hard day.” Oh isn’t Steph the dearest person ever!?
From the box (sort of):