It wasn’t until I started traveling with Catalina that I truly started to appreciate home. By home, I mean Canada. Specifically, Toronto – born and raised! Among the many, many things I love about Canada is the changing of the seasons. It’s a nice pipe dream to imagine living on the beach year-round for the rest of one’s life. However, I think that there is something very special about experiencing nature’s seasons as they take their course. I’m talking snowfalls in the winter, heavy rains in the spring, blooming flowers in the summer, changing foliage in autumn. Not to mention the fact that with the changing of seasons comes different produce.
There is absolutely nothing like eating a fruit or vegetable at the height of its ripeness. In the fall, that means squash and LOTS of it. It’s one thing to roast some butternut squash in mid-March when it has as much flavor as the side of a cereal box! It’s entirely another thing to do it in the fall when they’re bursting with flavour! Of course, there are a number of varieties of squash: buttercup, butternut, sweet dumplings, carnival, delicata, white acorn, green acorn, spaghetti, kabocha, and the list goes on. Truth be told, I’m not a fan of spaghetti squash, a particular favorite among the Paleo crowd. To each their own, I say! The question is: what do you do with ‘em?
There are as many ways to prepare squash, as there are colours in a rainbow. My favourite? Soup! Most can be treated in similar ways. Some will have firmer exteriors than others and that will dictate whether or not you can eat the skin. I actually only began cooking with squash after I began my Paleo journey. Man alive was I missing out! They’re daunting things to look at, aren’t they? Some of them are absolutely gigantic. Others are downright ugly! Don’t fret, they couldn’t be simpler to prepare. When it comes to overall ease of use, I tend to recommend the Acorn variety. They’re small, delicious and people aren’t intimated by their size or shape. I also love acorn squash because they’re a bit mellower than some of the other varieties and are extremely easy to cook with, especially in a creamy, rich and hearty soup. I like to keep the recipe simple, not just because that’s the way I prefer to cook and eat, but because I don’t want to overpower the delicate flavour of the Acorn squash. To add a bit more flavour, I roast the squash with a little bit of ghee first. It adds depth that you just can’t get if you chuck everything into a stockpot and turn the heat up.
With that in mind, let’s get down to the recipe, shall we!
Give it a go and let me know what you think in the comments below!