• 29 October 2009
These blue pots are really coming in handy, I must say (still kicking myself for not tracking down more). I made a batch of my favorite squash soup and used them as little serving pieces. My husband is not a squash soup fan, but even he loves this recipe. Needless to say I make it a few times every Autumn...especially when Costco stocks conveniently packaged cubed squash. Talk about a time saver! Once you buy your pre-cubed squash, all you'll need to do is cube a couple of acorn squash and you're good to go. I garnish mine with a dollop of creme fraiche (or sour cream if unavailable) and a sage leaf.
For those of you who've eaten at The Sentinel in San Francisco, do you know of a squash soup recipe that mimics the one they serve there? It's quite different from this version but very tasty as well.
p.s. thanks Jordan, for the recommendation to eat there :)