Defining Love

So this new blog is just about my adventures with food. I have migrated all my food-related posts from my old blog to this one (unfortunately the comments didn't follow along...sorry!). I wanted to start this new chapter in my life in the blogosphere with this post from last year where children were asked to explain what love is to them. It's a bit cheesy, but terribly cute:

A group of professional people posed this question to a group of 4 to 8 year-olds: "What does love mean?"

"When my grandmother got arthritis, she couldn't bend over and paint her toenails anymore. So my grandfather does it for her all the time, even when his hands got arthritis too. That's love." Rebecca- age 8

"When someone loves you, the way they say your name is different. You just know that your name is safe in their mouth." Billy - age 4

"Love is when a girl puts on perfume and a boy puts on shaving cologne and they go out and smell each other." Karl - age 5

"Love is when you go out to eat and give somebody most of your French fries without making them give you any of theirs." Chrissy - age 6

"Love is what makes you smile when you're tired." Terri - age 4

"Love is when my mommy makes coffee for my daddy and she takes a sip before giving it to him, to make sure the taste is OK." Danny - age 7

"Love is when you kiss all the time. Then when you get tired of kissing, you still want to be together and you talk more. My Mommy and Daddy are like that. They look gross when they kiss." Emily - age 8

"Love is what's in the room with you at Christmas if you stop opening presents and listen." Bobby - age 7

"If you want to learn to love better, you should start with a friend who you hate." Nikka - age 6

"Love is when you tell a guy you like his shirt, then he wears it everyday." Noelle - age 7

"Love is like a little old woman and a little old man who are still friends even after they know each other so well." Tommy - age 6

"Love is when Mommy gives Daddy the best piece of chicken." Elaine-age 5

"Love is when Mommy sees Daddy smelly and sweaty and still says he is handsomer than Robert Redford." Chris - age 7

"Love is when your puppy licks your face even after you left him alone all day." Mary Ann - age 4

"I know my older sister loves me because she gives me all her old clothes and has to go out and buy new ones." Lauren - age 4

"When you love somebody, your eyelashes go up and down and little stars come out of you." Karen - age 7

"Love is when Mommy sees Daddy on the toilet and she doesn't think it's gross." Mark - age 6

Roasted Butternut Squash Soup

I have recently learned/decided that I LOVE soup. It is warm, creamy, and perfect for those moments when you're hungry for something other than a big, overwhelming meal. I have seen so many blog posts about squash and while I'm sure I have had it, I never really considered myself a huge fan. Oh boy, was I wrong.

Two sunday's ago, at the Dupont Circle Farmer's Market (which is my other new love, mais c'est une autre histoire), I decided to give the really beautiful butternut squashes a try. I had been dreaming of making this soup since then but hadn't gotten around to it (two big papers this week...meh!). Today, after skipping class to sleep in, I decided it was in fact a soup day.

I thought this soup ended up delicious. I definitely want to make it again sometime soon. While each of the steps were easy, peeling and cutting up the squash was a bit of a pain (but hey, the bicep on my right arm is growing!). My roommate didn't like it, as I think she wasn't expecting the sweetness of the squash (but the soup generally wasn't sweet...I thought).

Roasted Butternut Squash Soup
Adapted from Michael Chiarello

About 3 pounds butternut squash (preferably 1 large squash)
4 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1/4 tsp cinnamon
1/4 tsp curry powder
1 tbsp apple cider vinegar
1 tsp sugar
Sea salt and freshly ground black pepper
About 4 cups vegetable stock
1/2 cup milk (I used 1%)

Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch pieces. Place in a large bowl, add 2 tbsp olive oil and season with salt and pepper. Transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until tender, about 35 minutes. Set aside.

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, spices, sugar, and vinegar and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the vegetable stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes.

Puree the soup in a blender or food processor until smooth. Return the soup to the pan and reheat gently. Add the milk and adjust the seasoning with salt and pepper.