Sun Soup

Because the sun had not once made an appearance in the five days since we returned from Hawaii - ahem! - I decided to make soup. There is no better cure for a gray day than a bowl of hot soup. When I investigated the fridge and found that our house sitter didn't use the kabocha squash I left for her, I did a little happy dance for easy, beautiful soup.

Whacked said squash in half with my largest knife and didn't even scrape out the seeds and strings, just laid it cut sides down on a baking sheet covered with parchment paper and slid it into a 350 degree oven for the time it took to walk the dog in the rain, about 40-50 minutes.

Dried off the dog and myself, then pulled out the now-soft squash and set it aside to cool.

While it was cooling, I chopped an onion and four shallots, softening them in a driz of EVOO until the house smelled heavenly. Added two big pinches of Herbes de Provence and let that cook until fragrant, then added 3 peeled and cored Pink Lady apples, half of the squash flesh (the strings and seeds can be easily nudged out with a wooden spoon and discarded once the squash is roasted) and a pint (2 cups) of chicken stock. Simmer, simmer, simmer, then let it cool and purée in a blender. Return it to the pot and warm it. If the soup is too thick for your taste, you can thin with a little water or chicken stock, but I like thick, hearty soups.

Easier than pie by quite a long shot, it brought that sunny yellow and a serious carotene lift to our benighted souls. Sipping soup and staring out at the raindrops coursing down the windows, I felt lucky to be indoors and well fed with Sun Soup.