Winnie the Pooh: Happy “Winds-day”, Piglet.
Piglet: [being blown away] Well… it isn’t… very happy… f-for me.
Winnie the Pooh: Where are you going, Piglet?
Piglet: That’s what I’m asking myself, where? [he is lifted into the air by a gust of wind]
Piglet: W-Whoops! P-P-P-Pooh!
Winnie the Pooh: [grabbing Piglet’s scarf] And what do you think you will answer yourself?
If Pooh and Piglet were here in Toronto today, they would agree that today is most definitely a blustery day. With the gusts of wind howling around buildings and off roaring over rooftops – maybe taking a thing or two off with them – it’s a perfect day for a hearty soup. More specifically, buttercup squash soup. Buttercup squashes are a variety of winter squash with a sweet, savoury, nutty flavour to it. They taste more like sweet potatoes than pumpkin, and are perfect for roasting, and taste fantastic in a soup.
Ingredients: (serves 4-5)
- 750mL of beef stock (you can substitute with chicken stock for a lighter flavour or vegetable stock if you’re vegetarian or vegan)
- 2 buttercup squashes, chopped
- 5 large carrots, chopped
- 1 ear of corn, halved
- 1 Spanish onion, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon of ginger, chopped (optional)
- 3-4 sprigs of fresh thyme (or dried, if you don’t have fresh)
- 1 tablespoon of oil (your choice, I used hazelnut oil)
- 1/4 teaspoon of cinnamon
- Salt and pepper to taste