It's so damn hot! Milk was a bad choice.

I'm so ready for fall that I went ahead this weekend and made a fallish meal, even though it's still hot outside. So I had to turn up the AC and I still broke a sweat. I just couldn't wait any longer to make this recipe for Butternut Squash soup, which came from my friend Carla. I love how easy it is. And the color, which just says, "Hello, fall!" It does take the squashes (or is it butternuts? I really don't know--you so rarely hear them mentioned in conversation these days) some time to bake, so start early or else you'll be sitting down to eat supper at 9 o'clock like I did. I ate it with Ann's No-Knead Bread, which is also very easy. Are you noticing a theme here? I usually make it with whole-wheat flour, but I found that I was entirely out after I'd already started. So, white it was. I discovered I actually like wheat better. Whew.

Butternut Squash Soup

1 Tbsp. butter
1/2 c. chopped onion
1 tsp. curry powder
1 1/2 c. chicken broth
1/2 c. apple juice
1 cooked butternut squash (or 4 c. cubed)
1 c. pear or apple, peeled and chopped
1/4 tsp. salt
milk and/or sour cream (optional)

Heat the butter in a pot and saute the chopped onion until soft. Add curry powder and cook 1 minute. Add the broth, apple juice, squash, pear or apple and bring to a boil. Reduce heat and simmer for 15-20 minutes. Blend or mash once the ingredients are soft. Thin with milk if needed and garnish with sour cream if desired.

This is a pretty flexible recipe. This time I used water instead of chicken broth and milk, and applesauce instead of apple juice. I also added a dash of cloves, some cinnamon and some chili powder, and ground pepper just before serving. To cook the squash, I used two small ones because they're easier to cut. Just scoop out the seeds (these are good toasted as well--memories of American Indians using the whole buffalo flashed through my head at this point, when I almost threw them away) and bake somewhere around 400 degrees. Mine took about 50 minutes.

Both make good leftovers.