I planted vegetables in the flower beds in my back yard this past summer. This embarrassed my son when he brought friends over to “hang out” - but I told him he couldn’t be humiliated unless I planted squash in my FRONT flower beds. We harvested six of the best squash a month ago. They resemble torpedos on the floor of my cold garage.
We use banana squash as one of those “comfort carbs” - you know what I mean, right? A comfort carb is simply a very bland carbohydrate that cries out to be drowned in butter, salt, and pepper... (aka - potatoes, rice, etc...)
Well, this soup is a new way to indulge in comfort this fall. I found the beginnings of this recipe in several different formats - and (as is customary around here) combined, adjusted, and experimented. We enjoyed it tonight with a spinach, apple, and pear salad - as well as a very interesting no-knead multigrain bread (I’ll post that soon).
For the complete recipe, as well as detailed photos - go to: