Squash Soup, Redux

So I had a little too much fun with Photobooth in the office. Sue me.

The squash soup, on day two, was not the best thing ever. Which makes me sad, because I have a good track record soup-wise. I suppose the main issue is that it isn't soup, it's a vravy, which is my new word for vegetarian gravy.

What's interesting about my soup making is that it coincides with amazing soup weather. Western Washington was besieged by hot weather of doom, which caused me at times to feel nauseous. In less than 24 hours the days of 85-90 degree weather somersaulted (heh—that boys and girls is what we call a pun) to 65-70 degree weather. It seems that my Squash Vravy-Jasmine Rice-Two Tortilla combo was right up nature's alley.

A short post yes, but whatever. It's 11:31 and I think, for the first time in months, I'm tired before midnight.

In the coming days: Fettchen's Goodbye to his Summer Internship and Fettchen's Corolary to Godwin's Law. Should be fun. I expect y'all to be on the edge of your seats. snore.

Squash Soup

Ingredients:

• 1 Whole Onion, chopped
• 1 medium sized bag of baby carrots, chopped
• 5 small potatoes, chopped
• 1 2 lb. bag of frozen, chopped squash
• 2 cans of yams, rinsed
• 1/2 stick of butter
• 3 tbsp vegetable oil
• garlic powder (lots)
• curry powder (some)
• basil (little)
• paprika (bit)
• salt/pepper
• water (omg lots)

1. Sweat Onions and Carrots in butter/oil mixture until soft and slightly caramelized
2. Add Potatoes, Squash, Yams, Garlic Powder, Curry Powder, and Basil
   
3. Stir and let cook a bit
4. Add water; set to boil
5. When boiling add paprika, salt, pepper
6. Let boil and reduce by 1/2 inch
7. Use immersion blender until smooth

As you can see, I more of an intuative cook. This also means that I a) make a shit ton of soup and b) I have a general sense of how things are going to work out, but there are always some surprises.

In this instance, I think my fly-by-the-seat-of-my-pants soup turned out more like an really good recipe for vegetarian gravy. There wasn't enough bits to make a thick immersion, but it tasted amazing over rice. I think recommendations for my next try at Squash Soup (I have another bag of frozen, chopped squash) will be to:

• Add Corn
• Use less Water
• Add Vegetable Bullion
  

Now, you may ask, What does Squash Soup have to do with your blog, Herr Fettchen?

That shall be explained tomorrow. Until then, das Bett.