Squash soup.

Squash soup has been a staple in our home for years now. It is easy to make, and so comforting and satisfying. This is the recipe I use; I love it because it has no precise measurements, and gives me a completely different outcome every time I make it.


For the main, basic ingredients, I use olive oil, butter, sea salt, a medium butternut squash, and a big yellow onion- 2 or 3 medium-sized ones will do the job as well... they just involve more pealing and crying.


For the ''side'' accompanying ingredients, I use either 1 or 2 potatoes, or 1 sweet potato for a stronger flavor; sometimes I will throw in a small carrot, or an apple, or orange, depending on what I find in the fridge that needs to be used. And heavy cream...


The secret to this soup is to cook the onions just right. Cut the onions into half-moons (C shapes), and put them in a big pot (preferably a thick one), along with enough olive oil to cover the bottom of the pot, about 3 tablespoons of butter, and salt to taste. Turn the fire to medium and let the onions cook, stirring every once in a while to make sure the bottom doesn't burn, until they are golden. By doing that, I get the full flavor of the onions, which give the soup its sweetness and body.


While the onions cook, I wash and cut the potatoes- no need to peel them, as their skin is nutritious as well. Then I peel (with a peeler), scoop the seeds out, and chop the squash any way I can without cutting myself or getting squash skin under my nail (very painful, not recommended). I also use that time to clean up all the peels and keep the counter clean. When the onions are nice and golden, I throw the potatoes/carrots/apple or orange in, and mix. Then I put the cut-up squash in, and mix. Mixing is very important in order to coat all the vegetables with the butter/oil/salt mixture, and keep them from tasting like ''boiled vegetables.'' I then add water to cover (just like in the picture above), turn the fire to ''high'' until it starts to boil, and turn it to ''low'' to simmer, with or without a lid. I use I lid if I am concerned about a bug falling on the soup (it happens); in that case, I keep the lid ajar so that the soup does not boil over.

I cook the soup for about 20 minutes, or until all the vegetables are soft when pricked with a fork, and turn the fire off. If I have a chance, I let it cool a bit so I don't burn myself while handling it- but that is not totally necessary, in the interest of time. I then put the soup, a bit at a time, in the blender. Once the soup has a nice and creamy consistency, I empty it onto a container or pot. When I am ready to warm it up in order to serve/eat it, I add a bit of heavy cream to it, which makes it taste incredible. Don't let it boil though... very important when using heavy cream. Milk will also do, but really, there is nothing like heavy cream...