You guys, I’m stuck on squash.
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, 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!
- 1 medium kabocha squash
- 1 yellow onion, roughly chopped
- 2 cloves garlic, smashed (optional – I like it both ways)
- 2 tablespoons olive oil
- 1¼ cup milk
- ¼ teaspoon cayenne pepper
- toasted walnuts
- salt to taste
- cream to taste
- Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
- Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
- Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.