School is out and I have my nights back—meaning I cook more at home. Brian is thrilled! The cook has returned—maybe. I have been creating around the clock. The kitchen has been a lab for new recipes but unfortunately the table has been a platform for mediocre meals. Why? Prior to school, I rarely had a night where I made a middle-of-the-road dish. It was standard and good. Is my taste changing? No, it’s that uneasy period of learning where mistakes become so valuable. Once I got over the initial hit, I am now at ease with my slips because they are cueing me to some tasty fare!
Butternut Squash Soup
olive oil
2 pounds butternut squash – peeled and seeded | rough chop
2 granny smith apples – rough chop
1 lg. onion – diced
1 quart good chicken stock
1 cup cream
red wine vinegar – to taste
s and p – to taste
In a stockpot heat the oil and add the onion. Cook until translucent. Season with salt and pepper. Pour in the chicken stock and add butternut squash. The vegetables should be completely covered by the stock, adjust recipe accordingly. Cook until the squash is tender, then add the apples and cook for another 10 minutes. Run the mixture through a food processor or use an immersion blender to mix ingredients. Add the cream and red wine vinegar (add by the tablespoon). Taste and season.