You know, I would probably have passed on this
soup five years ago. Just doesn't sound very
appetizing to my (at one time) limited palette.
However, after taking heed from Roth and Jen's
suggestion, I gave it a try. Those two are closer
to being true "foodies" than I ever will be. Their
version of this soup (I think) involved a brown sage butter; my version (due to lack of fresh sage at the time) uses some fresh rosemary and a few
other items not found in the recipes a pirated.
As with any soup, stew, casserole, or other
conglomerate recipe, the finished flavor profile is
entirely up to your own tastes. And will only be
successful when you learn to progressively season
throughout the process, again, to your own tastes.
This is the first time I made Roasted Butternut
Squash Soup. And if I do say, hit a triple in the
flavor department. You'll notice I didn't say
home-run as there is room for improvement, ie,
experimentation, especially when making a soup. I will use fresh sage next time and I will make
up a batch of my own chicken stock (versus canned broth fixed up with onions, carrots, and celery). There are simpler soups to make then this one. Just plan ahead and mis-en-place properly. And above all...season, taste...season, taste.
As a side note regarding serving and slurping of soups, here is a thought or two. Serving pretty
soups in shallow, wide white bowls look great on dinner tables and in food styling photos. However, even if you ladle the soup into a warm bowl, it will still get cool real fast at the table. At home during non-dinner party times, use a short, stout, thick sided soup bowl or, better yet, one of those crock-like handled bowls. Pop them in the oven at 150 degrees for 10 minutes or so before serving, it will hold the soup at a warmer temperature than those fancy, shallow bowls. By the way, same goes for any table service dishes like plates. Warm them in the oven before service. And, put salad plates in the freezer. Why not do these simple things to help ensure your hard-earned meal has every chance of receiving kudos (from your guests and from yourself)?
