I meant to post this months ago (October), but alas, life can get away from us sometimes, and Butternut Squash Soup ends up getting posted in February. Life has been trialing my patience lately, but thankfully it’s been getting better. Partially better by a bigger kitchen where I’ve been practicing my cooking and baking skills, and a bigger apartment where we can fit not one but TWO furry little friends (details to come).
Most days are gray in Boston in the winter, and I don’t think I’ve seen the sun in months. So, I’ve been doing a lot of relaxing and going inwards to get to know myself — “soul-searching,” if you will. Although, if you were my fiancé, you would say that I’m always soul searching and I always arrive at what I think is such a novel idea, but in reality it’s really just the same conclusion that I always come to. No, I don’t have short-term memory loss, but isn’t it nice to feel like you’re getting to know yourself every time you sit down to think? Well, my newest conclusion that everyone already knows is that I like to bake and write — duh, otherwise I wouldn’t have this blog. It’s like I intuitively knew it before I knew it myself.
I like to see myself as Rachael Ray in the kitchen, and then Carrie Bradshaw at the end of the day, sitting in front of her computer in front of an open window, a pondering expression on her face. Or Brianna Madia, that instagrammer who treks through slot canyons and whose writing inspires me. Even though my love for baking and writing seems obvious, sometimes I really do lose sight of that, and try to make my interests into a money factory rather than something that’s fulfilling my passions, and that’s just not right, and it makes hobbies stressful. Hobbies aren’t meant to be stressful. Hobbies are meant to be an escape, but my greatest dream is still that my hobbies can be my full-time job. But for now, my weeks off cooking and baking in my kitchen, with my puppies running around the apartment, my fiancé reading in his chair — those are my moments of pure bliss.
Butternut Squash Soup
Inspired by Joanna Gaines’ recipe in Magnolia Table: A Collection of Recipes for Gathering
8 Tablespoons unsalted butter
1 minced garlic clove
1 diced small white onion
2 ½ pounds peeled butternut squash, cut into ½-inch chunks
1 quart (32 oz) chicken broth
1.5 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ cup heavy cream
⅓-½ cup maple syrup
In a large soup pot, melt butter. Add garlic, onion, and squash and sauté until the onion is translucent and tender. Add chicken broth, nutmeg, and black pepper. Bring to a rolling boil, then reduce the heat and simmer until squash is tender, approximately 25 minutes. Stir in cream and maple syrup, then blend using an immersion blender until soup is smooth and velvety.