Winter Squash and Root Gingered Soup
½ stick unsalted butter
2 medium yellow onions, chopped
6 carrots, peeled and roughly chopped
2 inches fresh ginger, peeled and grated
1 small butternut squash, roasted
1 small blue hubbard squash, roasted
1 32 oz. can whole tomatoes
2 quarts chicken stock
1 quart water
1 t. cumin
¼ t. cayenne
1 t. (or more, to taste, if you like it spicy) sriracha
½ pint heavy cream
1. Wash and pierce squash and roast whole in a 375 oven. Cool slightly, seed, and scoop out flesh.
2. While squash is roasting, peel and chop and then sauté onions and carrots on medium low in butter. Grate ginger into onions and carrots and continue cooking. This amount of ginger gives a very subtle background note, so if you really dig a gingery soup, add another inch or two of root.
3. Combine stock, water, tomatoes (and juice), cumin, and cayenne. Let soup simmer for 10-15 minutes.
4. Purée soup until smooth. Heat soup through then finish with cream and a teaspoon of sriracha.
I I I went all out and put on a table cloth, dim lighting (my best solution for bad wall paper and a non-spotless house), lit candles, etc. Mom and Dad, Pat and Bonnie and all the kids save Eva were there. I didn't photograph the soup because the moment was too good and I didn't want to leave it. In a moment, one single moment, my depression lifted and was completely gone. Almost twenty-four hours later, I still feel great. What happened? It feels miraculous, or maybe my soup is medicinal.
P.S.--My mom said I should enter my soup in a recipe contest. That was pretty much the highlight of my cooking life, coming from my cooking idol herself.