When seated at the dinner table at seven-years-old, I remarked to my highly literal father (who does not take kindly to hyperbole), “I could eat an artichoke every day.” And so, for the next 365 days an artichoke appeared diligently on my plate, as if this would please and delight me. Try explaining exaggeration to a parent at eight; I promise you it is ineffective.
This is when I learned that variety indeed is the spice of life. And cinnamon, it turns out, is the spice of butternut squash soup. And from these two lessons comes the great joy of eating seasonally. Months change, and so do our eating habits. Clearly, we’ve been appledated. But additionally, now we’re getting squashed, and pumpked, and yammed. And most of these autumn ingredients landed in this week’s soup.
We managed to accumulate onion, garlic, butternut squash, a yam, and [more] apples in our CSA this week: clearly soup in the making. So all of the above got roasted up, then blended, then cooked with vegetable stock, orange juice, cinnamon, cumin, coriander, nutmeg, salt and pepper.
And the fall variety was served. (Artichokes be damned.)