Squash Soup (and root canals...)

Maybe a food blog doesn't involve root canals where YOU live, but when I go through something like that (and I did. This morning.), I think: okay, what can I still eat and not have to chew? I decided, in spite of the 82 degree high today, to have one of my favorites, baked squash soup: bake a butternut squash, an acorn squash, carrots and onions (or the leeks you've been wanting to use. The ones that have been in the vegetable bin too long.) with some stock until everything is buttery soft.














Scrape into pot, add more stock, blend with one of the world's best kitchen gadgets, the Kitchenaid Stick Blender (a.k.a. immersion blender--and no, I do not work for Kitchenaid, but these things are good. No, they are one of the best tools you can have in your kitchen...), until all is smooth. Ladle into bowl, top with a bit of sour cream, a sprinkle of chipotle powder (my twist on the original, which came from the Silver Palate) and enjoy a bowl. Two bowls. Three bowls. (look, I didn't get to eat anything else for most of the day. I get three bowls of squash soup!)


Oh, and one of the toys I picked up at MOMA's gift shop was "The last peeler You'll ever buy!" by Kyocera. Hmm. For $22 it had better be. So I used it to peel the carrots I added to the soup (they get baked along with the squash). So far, the jury is out on this...Not blown away by The Last Peeler I Will Ever Buy. It was okay as a peeler, but it says the ceramic blade will never rust, will stay sharper longer and won't give food any metallic taste...I will keep using it and let you know.