What’s for dinner: Winter Vegetable Soup

Click on image to go to the recipe on the Everyday Food (source) website.

I know — it’s not winter. And I’m surprised that I even found acorn squash at the supermarket in May — in bulk quantities, no less. I’d never seen one before (or at least noticed it, anyway).

Cost of ingredients: $6.81. I already had the butter, garlic and Parmesan cheese.

Substitutions: None.

As easy as they said? Yes … and no. Yes in that the actual cooking was easy — throw everything in a pot and simmer. But have you ever tried to peel an acorn squash? Look at them, with their crazy ridges. They’re sturdy like pumpkins, so you’ve got to whack them in half with a heavy knife. The skin resists paring, so I ended up using a vegetable peeler for the rounded outsides, then going back in with a knife to sliver away, piece by piece, at what remained in the crevasses. Too much work.

How’d THAT go over? Unfortunately, it was delicious. Even if Mr. Brooks guessed the acorn squash to be mango … then potato. Also, the Parmesan adds a great chewy-stewy-stick-to-your-spoony experience.

Would I make it again? Probably — but I am wondering if I could substitute sweet potatoes instead. Or even regular potatoes. Maybe they have the squash already peeled and chopped in the frozen food section? Because seriously, that was like 10 minutes of my life that I will never get back — for half of an acorn squash. Will not happen again.

WHAT SAM WORE: 05-04-10
The shirt: Long-sleeved cotton button-down from H&M, Scottsdale.
The pants:Boot-cut corduroys by 7 for All Mankind, from Last Chance.
The shoes: Leather sneakers by Puma, from Nordstrom, Scottsdale.
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