Spicy butternut squash soup

“Roses and violets from summer gardens, sun-drenched Sicilian lemons squeezed of their juice and mingled with juniper from the frozen north. Saffron threads and gold leaf from the Indies waited to be turned into something magical.” Laura Madeleine, “The Confectioner’s Tale

For days, it has been hovering near 90, too hot to even sit properly on the porch. Then, yesterday afternoon, the temperature began to plummet. Our beds are piled high with blankets in preparation for tonight, when it may dip to the 30s. It is clearly soup weather.

If you find yourself in similar temps, here is a simple recipe to whip up over the weekend. Enjoy!

Spicy Butternut Squash Soup

Peel, seed and coarsely chop a large butternut squash (the ones with larger, thicker necks have the most edible flesh). Put the squash (it’s OK to use frozen if you’re pressed for time or not handy with a chef’s knife) in a large soup kettle. Add four to six cups of vegetable or chicken stock. Cover with a lid and cook on high until boiling. Reduce heat and simmer until squash is fork tender.

While the squash is cooking, whip up one recipe of my Speedy Summer Corn. This recipe can be reached through my home page under the recipe button, or just saute 1 package frozen corn until some kernels are lightly browned and season with cumin and chili powder. Set aside.

Using an immersion blender, puree the squash and stock. Add one 16-ounce jar of good-quality salsa and stir. Add a bit of water if the soup is too thick. Taste. Add salt and pepper if desired. Ladle into bowls and top each serving with 1/2 cup of Speedy Summer Corn. Served with crusty bread and salad, this makes a satisfying meal on a cold weekend.