I just heard my dad gag all the way from Texas. My father, while otherwise perfect, is neither a fan of cold soup nor squash. I don’t know how we are related because I could live on gazpacho this time of year, and I love all things squash. You know those people who can’t wait for the pumpkin lattes to come back each autumn? I’m like that, but with butternut, acorn, spaghetti — hell, even zucchini.
What I’m trying to say is we eat a lot of squash at our house. This week: cold roasted squash soup.
I slow roasted two long crookneck squash, some parsnips and onions with a bit of olive oil and salt and pepper. Then, adding what remained of the turkey chicken broth, I threw it all in the blender with some paprika. It is delightfully good. I added a dollop of sour cream and hot sauce to the top and just drank a jar for lunch. It was cold and rich and a little spicy.
Because that’s how ladies do it. We drink our soup right from the hipster jar.
This is one of several meals I’ve got planned for the week that is bright and cheery and secretly full of so many vegetables, we’ll all be hopping around like Nutmeg (the beloved bunny) soon.