This soup belongs in the “I know it’s late spring/almost summer but I don’t care” category.
It’s off kilter.
That’s what I’m thinking right now. “Off-kilter” is what this soup says to someone who might pop over here to see what’s new.
What’s new this third week of May? Butternut and Apple soup.
Poor timing, maybe. Since butternut squash and apples are the poster children for fall food galore.
Maybe. Maybe our food choices belie our outer, organized, calm demeanor (Wait. Who’re we talking about?) and ruthlessly expose the tilling of our inner chaotic goings-on.
I feel tilled and off-kilter.
Everything’s all strewn about and upturned and crumbly and haphazard.
And that’s just my livingroom carpet.
. . . and the area rug under the kitchen table.
. . . and the gigantic mountain of unfolded laundry on the couch. (Picture: chest-high.)
The big, the everything, the bird’s-eye view, is that life feels like it’s a real-time illustration of high entropy.
Everything is everywhere and it’s moving really fast.
Trying to tame it into order feels impossible and like it’s against all nature.
There is a war going on here, folks.
I think it’s called, “My House Prefers Chaos, and That’s the Natural Order of Things So Just Get Used To It”.
Ok, so maybe it’s not a war, but a novel (with a really long, annoying title) based on a thermodynamic law and it’ll never make the best-seller list.
Either way, there are moments of quiet and molecular rest (mostly as toys and socks and snacks have found their roosts on random plots of common floor space) here and there, and in those moments. . . there is reading.
And at the intersection of this book:
and this book:
was this soup.
Weird, right? And Ina Garten is its mother.
I have never once tasted a recipe developed by Ina Garten that I didn’t love in one way or another.
So obviously butternut squash and apple soup jumped from “I’ll make it this fall when it’s seasonal”, to “I’ll make this right now because right now I’m smitten with these two ladies and what they have to say, and one can never really go wrong employing a Barefoot Contessa based recipe.
And anyhoo – I’m a fan of 1) soup, 2) butternut squash, 3) apples, and 4) making a gigantic batch of dinner that can be shared or frozen for later.
Two little unforseen bonuses that make this particular combo a keeper for any season? Butternut squash and apples are available year round and both are long-lasters. By “long-laster”, I mean they enter your kitchen on day one, fresh from the store or market but, (and, BUT and AND) the great thing about them is that they have long shelf-lives. If you don’t get around to the soup until five days later or next week, it’s ok. Your ingredients are still good to go. Not the case with most other veggies and fruits.
Therefore – this is a busy person soup to boot. Get to it when you get to it, and make enough to freeze for later. Two dinners in one. Sign me up, Ina. And Jen. And Jenny. We’re making soup.