Squash the hurricane blues!

As Hurricane Sandy hurtles towards us full steam, and residents up and down the Eastern coastline evacuate their homes and scurry about gathering food and provisions, my sixteen year old looks on in disbelief and comments dryly "It's like the apocalypse!"

It sure feels like it. The skies are thunderous, gusts of winds fierce and the likelihood of being trapped indoors for the next forty-eight hours,very real. It also feels a bit chilly and my throat feels sore and scratchy. I root around in the kitchen and notice that my Butternut Squash sits prettily in a bowl like a Fall decoration but could potentially turn into delicious soup. This variety of squash has a natural sweetness, not quite as potent as a pumpkin but just enough. It also adds a lot of body and makes a thick soup. I peel and chop it into cubes and pull out a bottle of wine.

Recipe for Butternut Squash Soup with Red Pepper Coulis:
1 butternut squash peeled and chopped into chunks
1 cup chopped leek
1 - 2 Tbsp butter or olive oil
1 green apple peeled, cored and diced
1 tsp nutmeg
salt and pepper
1- 2 cups chicken broth
1 cup of white wine
2 tbsp cream

Red pepper Coulis (optional)
1 red pepper peeled and seeded- Roast it in the broiler or directly over a gas flame and puree along with a tsp of olive oil to a smooth puree. Add a pinch each of salt and white pepper.

1. Melt the butter in a pan or heat the oil and saute the  leeks till they are transparent and fragrant.
2. Add in the squash and apple and season with the salt pepper and nutmeg.
3. Add enough chicken broth to cover the veggies, cover and simmer on low till they are cooked thoroughly.
4. Add in the wine and more chicken broth. Blend into a smooth puree that is thick enough to coat the back of a spoon. Return to the heat and bring to a boil.
5. Serve topped with the cream and red pepper coulis.