Rainy Day Soup

The Story: My girl Johanna and I were lucky enough to go to South Africa in 2007. It was winter there, but it being Africa, we assumed it would be hot and were thus the worst prepared travelers, ever. Some lady ("mom") had to loan us matching pastel sweat suits after it snowed for the first time since 1982. One thing I kept noticing was that butternut squash soup was served everywhere, and it was delicious! I'd always considered it a bit of a gourmet soup, but seeing it widely available convinced me of it's potential as a go-to soup de jour. I made it for the first time in the apartment of some peace corps volunteers in the Kwa-Zulu Natal in S.A, with fresh squash from the markets and some ginger grated in for good measure. Ever since, it's been a delicious and fun reminder of a great trip.

The Ingredients:

• 1 large butternut squash, de-skinned and diced
• Freshly grated ginger, to taste (a little goes a long way)
• 1/2 cup of cream (or fat-free half and half, just as good!)
• 1 bay leaf
• 4-5 cups chicken or vegetable broth
• salt and pepper, to taste
• 1 small yellow onion, diced
• some olive oil (enough to coat the bottom of your pot)
  

The Cooking

Simmer the diced squash in a shallow pool of boiling water. Once soft, set aside. Saute the onions in the olive oil in a large, heavy-bottomed pot, until they're clear. Add the bay leaves. Add the broth and heat until hot, but not boiling. Add the cooked squash, and then stir in the cream. Remove the bay leaves after the soup heats through. Simmer on low while pureeing with your (immersible) blender. Add the ginger and puree again, or give a vigorous stir.

The Serving

I like to serve this with a few toasted almond slivers on top for garnish, and some brie and toasty bread on the side. My sister serves it with a mixed herbs salad and homemade vinaigrette. It's a win-win.