Let’s talk comfort food.

Comfort food brings us to that warm, happy, good place, the one where we feel safe and warm and loved. It’s food that reminds us of happy times, or just warms us on a cold, wet winter day.

Today definitely falls into that cold, wet winter day category. Although late last night my weather source was predicting maybe two inches of snow, we woke up today to no school and six inches of heavy snow outside. And it’s been raining. That makes this day perfect for a warm, comforting soup like this one.

I love pureed soups like Potato Leek Soup and this one, especially when the weather is like this. They are easy and filling and taste so good.

This soup starts with some sweet onions, cooked in olive oil until just soft. (Psst! See the photo? I was attempting a motion shot of onions sliding off the cutting board into the pot. Apparently I need more practice on that one.) The onions are mixed with carrots, butternut squash and an apple, for a little sweetness. Then, it’s all boiled in vegetable broth, seasoned and pureed down until it’s smooth.

As for the taste, it has notes of pumpkin pie (which I adore) and of good mashed squash. It’s savory, with a tinge of sweetness. It’s just divine. I served it with some salted crispy shallots on top and that totally made it an OMG for me.

And the kids? They loved it too. As Will said, it’s a win-na!

Butternut Squash Soup
serves 4

2 tbsp olive oil
1 sweet onion, diced
salt, pinch
2 carrots, peeled and sliced into thin disks
1 apple, peeled, cored and diced
2 lb butternut squash, cubed
4 cup vegetable broth
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1/4 cloves
salt and pepper, to taste

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.

Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.

Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.

Optional: Garnish with crispy shallots. To make: Heat 1 tbsp olive oil in a small skillet. Slice shallots into thin rounds (use about one shallot/person). Saute the shallots in the oil, salting with sea salt, until browned. Transfer to a paper towel-lined plate and let sit for a minute or two. Then spoon onto each bowl of soup.

What I’m Cooking With: a large nonstick stockpot, a wooden spoon, a Global 8-Inch Cook’s Knife, a Oneida Cutting Board, a Cuisinart Chef’s Classic 8-inch Fry Pan

Hey! One more thing. I have an exciting new writing job. I am blogging thrice weekly for Tablespoon, a food/recipe sharing site owned by General Mills. Check out my first post over there, Chicken Dinner. Please head over there and check it out!

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