It’s amazing to me that I can deal so well with an abundance of squash considering that just three years ago I was convinced it was poison. I have an aversion to nightshades, I managed to get over it with squash, now I aspire to be able to eat eggplant. Back to abundance though, if you’re only feeding two, even a medium butternut squash can be enough for 2-4 different recipes.

I used half of one in this Butternut Squash Galette inspired by Julie’s sweet potato version. I’d been wanting to try Julie’s recipe for quite awhile, but I just recently finally bought myself a cast iron skillet. With the fontina cheese, this is a perfectly rich autumn dish.

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The first few days home in San Francisco were windy and cold, I’ve never lived in this city without the protection of a hillside I suppose. Our gorgeous classic SF apartment has no heat, of course. I predict a soup filled fall & winter, which will be great considering the dozens if not hundreds of soup recipes in my “to try” binder, and the fantastic cheap grocer down the street (a weeks worth of veggies for $6, puts the farmers’ market to shame).

That first week was spent finishing off the produce my parents had brought up from their garden though. They had left a promiscuous squash – big like a carving pumpkin but with pale green and yellow stripes, that had probably grown past it’s prime. I found it flavourless in a polenta dish, and thought that this soup would be a fantastic way to use the rest up. The richness of the yam & the heat of the curry powder and jalapeno kicked up the flavour, and the Delia Day inspired seed bread served as a perfect complement to the creamy soup. You’ll want to bake the bread ahead of time.

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