I didn’t make ten soups in ten days or anything like that, so this is my little contribution to Souptober.
a decadent potage of butternut and acorn squashes with mushroom and thyme
This was sooooo good.
It was perfect for our first cool day (32ºF low, 63ºF high) while a front blew in via a wind storm.
I used a recipe from Tasting History with Max Miller as a small guide. But I made a lot of changes.
- I didn’t have (or want) carrots and potatoes but I did have a butternut squash, two acorn squashes, a lot of onion, and a pack of mushrooms.
- I also couldn’t find my immersion blender and could only batch most of it through the food processor. And NO, I did not run it through a sieve. I enjoy textured soup. I don’t enjoy that kind of messy work.
- I didn’t have mineral water, so I used broth.
- I didn’t have fresh thyme, so I used ground, but it needed extra.
- I didn’t bother with croutons; they aren’t important to me.
- I think the sheer volume of what I cooked* lended to it needing more salt.
It made a batch that filled my 5.5qt dutch oven. The splatters from it being so full, plus transferring it back and forth made a big mess, but I. Don’t. Care. #WorthIt
*You’d think I grew up without enough to eat. I can never seem to cook for just one or two. A dozen people is more my style of cooking.