Butternut Squash Soup

Lizzie has ruined me.  She told me a few days ago that she tried to re-create the squash bisque I got at our first blogger meetup.  Even though that particular bisque was made with summer squash, I haven’t been able to get the idea of butternut squash soup out of my head.

I had these teensy little things from our CSA that I needed to use up…

baby butternuts

So I searched the Food Network website for a recipe and found this gem.  In addition to the two puny squashes (seriously…look how tiny:

baby butternut cross-section

Looks like sushi, right?), I used two packages of frozen squash from Publix (and next time, I’ll ONLY use the frozen stuff…so much easier than peeling and de-seeding and chopping), and I used a can of diced tomatoes instead of whole.  I’ve been disappointed before with the blandness of homemade soup, but this recipe taught me a trick that will hopefully work for other recipes:

balsamic vinegar

BALSAMIC VINEGAR!!1!!!!11  Seriously, I could drink this stuff by itself – why haven’t I poured it in my soup before??  It added some mad depth of flavor.

A giant orange mug, some parmesan cheese and extra balsamic vinegar, and I was good to go:

butternut squash soup with parmesan cheese and balsamic vinegar

This mug is the Cafe Au Lait mug from Pier1, and it’s my professional opinion that everyone needs one.  It holds all 4 cups’ worth of coffee from my little coffee maker, and I haven’t used another mug since I’ve gotten it.

In addition to the soup, I made chicken in the same vein as the pork with apples and onions I made a couple of weeks ago, but I covered it in foil for the first 20 minutes and then uncovered it for 10…aaaaand it was still undercooked so I nuked it for 5 minutes.

chicken with apples and onions

And then I exploded.

What’s your favorite fall or winter soup?

EDIT:  I hadn’t read Lizzie’s latest post about butternut squash when I wrote this…how insane is that coincidence??