Yowza! Two months without a post!! As you can see, my foray into the fine and admirable world of beer brewing has been taking a lot of my free time (both on the brewing front and the emptying-bottles-for-the-next-batch front). As several people have been attributed to saying, "Beer is proof that God loves us!" Amen to that, brothers and sisters. But I digress...
You're here for the squash soup recipe. Well, as luck would have it, my dear squashes decided to ripen the very day I was about to leave for Stockholm for a week. (Stockholm rocks, by the way. Special thanks to the Akkurat Pub for brilliant cask conditioned ales, The Delta Saints for a great show at the Akkurat on the day I arrived, and to my brilliant dance partners Julie, Alessandro, and Kristina who made Viveka's party a real hoot! But I digress again...).
here to start your own 215 day odessey if they are not at your local store), 3 leeks (or two fat ones), 3 cups of milk, about 3 cups of water, salt, pepper, nutmeg, and for a garnish: a tart apple, some toasted hazelnuts, and a blub of heavy cream.
While it's heating, get your garnishes ready.
so many days ago!