Tissues, Tissues, Everywhere

We’re on day 3 of not being able to fully breathe or smell in the gansie-80P household. Tissues crowd our trash cans, desks, nightstands and the front kangaroo pocket of my Johnson & Wales hoodie. It’s rough over here with two snotty, exhausted roommates. Two nights ago we ordered in Chinese (and I finally had the guts to ask for no baby corn in my noodle soup!) but tonight I felt well enough to cook. I know I missed out on the wonderful aromas of roasting squash, but the thick pureed soup felt good going down. And the heat – just for  a minute – cleared my nostrils.

OH to the joys of winter colds.

Squash and Rutabaga Soup

Roast one medium turban squash (cut up in small chunks with skin on) and one rutabaga (peeled, cut into similar-sized chunks), glossed with oil and melted butter, salt and pepper, for about 45 minutes in a 450 oven, until quite poke-able with a fork. Scrape the flesh from the skin of the squash with a spoon (or better, serrated grapefruit spoon) and drop the squash and the rutabaga into a large pot.

Add 3 cups of boiling water to the pot, bring back to a boil, lower heat, add 1 cup of milk, a tablespoon of cream cheese, 3 tablespoons of a fun vinegar (I used Global Garden’s Raspberry Champagne Vinegar <free blogger gift alert>) and 1 teaspoon of California Tortilla’s California Screamin Sauce <free blogger gift alert> or other chipotle or smoky hot sauce.

Then add lots of salt. Remember, this uses water not stock or broth so it needs extra flavor. Extra salt.

Shut off the heat, immersion blend the soup, rewarm the soup, and like all great soups, finish with a teaspoon or more of butter. Serve with a sprinkling of pepper.