comment icon 77 more comments Maybe it reminds me of home, even though I don’t eat it at home. At all, ever. But for some reason squash is one my favorite vegetables to make here in the Philippines. And now you know the truth about this schnazzy tropical life. It’s squashy. And squash should never be without those nutty walnuts and nothing should ever be without real cream. So squash, walnuts, and cream, don’t mind if I do. I used red squash (kabocha squash) for this squash soup, but you could use butternut squash which happens to be my favorite kind of squash, because any kind of vegetable named butter anything is a winner in my book. Also, I ate this in a small office with the AC on full blast, but you could eat this outside on the patio on a cool, coloful, yummy-smelling fall day. You could also eat this for lunch at work because it’s super portable, and warm lunches are better than cold lunches. PS. I topped mine with walnuts and cream, as I already mentioned, but don’t sell yourself short on the toppings! Bacon, roasted corn, Parmesan cheese, chives, rosemary, olive oil, sourdough croutons… I die just imagining it. Happy Soup Season to you! PS. If you need help with the squash cutting and peeling, check out my tutorial. Update! For all my blended stuff, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it. Dear Fall, 4.8 from 18 reviews Add, taste, add, taste, add, taste. That’s my method. 🙂 XOXO. Disclaimer: this post contains affiliate links.
