Does anyone know that I am on a quest?  For a butternut squash soup recipe?  I had butternut squash soup somewhere, sometime, and I absolutely fell in love with it.  It was the perfect blend of sweetness, and creaminess, and spice and flavor.  I have been on this quest for some time.  Years.  So long, in fact, that I can’t even remember where or when I had this soup.  So every year, as the squash season rolls around, I start trolling for a new butternut squash recipe in hopes that it will match that magical bowl of soup that only exists in my foggy memory as being the best.  Today I have a contender in the pot.  After much badgering on my part, my friend and favorite Nutritionist posted this recipe on her blog.  She didn’t even complain about being pestered when she did it, either.  I’m unsure yet whether it will be the exact soup I remember, but it’s pretty much guaranteed to be good.  A slam dunk, if you will.  So go ahead and make it.  I have so much confidence, in fact, that I already promised a bowl to my boss tomorrow at work for lunch.  I’m not sure about you, but I like to make soup the day before I plan to eat it.  It always tastes better after the flavors have melded overnight in the fridge.  I gave it a taste test when it was hot last night and it was GOOoooD, I’m hoping another quick blend and it’ll heat up to GREaaaat.  Let me tell you about the tough crowd I have here tonight.  My son doesn’t like soup that doesn’t have things to chew in it, my daughter told me outright last night that she didn’t like it when I offered her a 2nd bite (the first bite she said was great!), and my husband doesn’t like “sweet” for dinner.  Should be fun.  At least I know I’ll have a great meal that I will enjoy tonight.

In other news, I’m tired.  Oh, shoot.  Not news.

Ok, in other news, I have been cooking like a fiend.  I believe that at some point soon I will be heading towards a gluten free or at least gluten reduced diet which is nearly impossible to find in any restaurant that I’ve eaten at, so I’m trying to get back into the habit of cooking dinner at home every night.  It’s a control thing, right?  I like to cook, but with the exhaustion, and running the kids around constantly, sometimes it’s hard.  I’m way into making soup though.  It’s the easiest meal and it keeps really well for lunches at work for me and the better half (and apparently my boss…).  When she likes it, my daughter even takes some in her thermos for a change of pace at school because I’m the horrible mean mom who doesn’t allow her to purchase (the crap they call) lunch in the cafeteria.  

I also bought and have already roasted two more sugar pumpkins to make that pumpkin bread that I was craving a week or so ago.  I was thinking that maybe I should attempt to make it a gluten free baked good so that I can enjoy it without any guilt or sneezing.  Yes, food makes me sneeze.  It will be my first attempt at gluten free food preparation and I have no idea what to do.  It will be interesting to say the least.  I think I have to make a trip to the store for some other types of flour.  This may take some research.  There is nothing I like more than putting something off so that I can do more research.  I don’t think that there will be any pumpkin bread for breakfast tomorrow.  Dang.