The Glory of Youth and Butternut Squash Soup
in colour from that of the original recipe.
Everyone in the class usually tried to stick to the recipe as accurately as possible in order to avoid a negative result and I was a bit concerned about that as well, until I tasted it.
I presented Chef with the bowl of bacon butternut squash soup garnished with a mint leaf and bit the inside of my bottom lip from the tension. She did indeed first comment on the lighter colour of my soup and I told her sheepishly that I had added a small amount of cream cheese along with a couple other small changes.
Knowing that I was eager for her opinion and being playful as she was, she made a small show of plunging her spoon slowly into the bowl and seemingly overanalyzing every small detail to build the suspense before taking her first mouthful. When she tasted it, her eyes lit up and she instantly made the sound every cook loves to hear most. “Mmmmmmm!”
She proclaimed my creation to be delicious and polished off the entire bowl.
It was one of the proudest and most glorious moments for me as a young cook because I had managed to turn what was previously a weakness into strength and impressed a chef whom I deeply admired for her culinary prowess.
Since then this soup has been my trump card in most restaurants that I’ve had a bit of creative license in and also my go-to soup for impressing people that need to be impressed, such as the family of my ex-fiancé.
I invite you all to try cooking this soup for yourselves at home or any other variation of butternut squash soup that you may find online or in any cookbooks.
In my opinion, butternut squash is very much underused and underappreciated here in Newfoundland and that is a shame. I’ve often used roasted butternut squash as an addition to a turkey jiggs dinner more than once with amazing results!
But... that sounds like a good topic for another article.