I planted vegetables in the flower beds in my back yard this past summer.  This embarrassed my son when he brought friends over to “hang out” - but I told him he couldn’t be humiliated unless I planted squash in my FRONT flower beds.  We harvested six of the best squash a month ago.  They resemble torpedos on the floor of my cold garage. 

We use banana squash as one of those “comfort carbs” - you know what I mean, right?  A comfort carb is simply a very bland carbohydrate that cries out to be drowned in butter, salt, and pepper...  (aka - potatoes, rice, etc...) 

Well, this soup is a new way to indulge in comfort this fall.  I found the beginnings of this recipe in several different formats - and (as is customary around here) combined, adjusted, and experimented.  We enjoyed it tonight with a spinach, apple, and pear salad - as well as a very interesting Multi-Grain No-Knead Bread.

Ingredients:

3 1/2 pounds banana squash (usually sold in pieces at grocery stores in the winter season)
1/2 large chopped onion (use your blender - since you’ll have it out anyway -  to chop it in cold water, then drain in a colander)
4 tablespoons butter
4 tablespoons flour
3 cups chicken broth  (I used six bouillon cubes in 3 cups water)
salt & pepper to taste
freshly grated nutmeg
2 large egg yolks
1 cup half-and-half

Directions:

In a large baking pan bake the squash, covered, in the middle of a 350 degree oven until it is tender when pierced. Scoop out the flesh with a spoon, reserving 3 cups. (You may want to do this a day or two beforehand, if desired - to save on preparation time)

In a large saucepan, cook the onion in the butter until soft.  Add flour and stir and cook about 3 minutes.  Add the broth and the reserved (and drained) squash.  Simmer the mixture, covered, stirring occasionally, for about 20 minutes.

Puree the soup in batches in a blender, return it to bowl, and correct seasonings (if you use bouillon cubes - you will need very little salt added at this point).  Return the soup to the saucepan and keep warm.   In a small bowl beat together the yolks and the half-and-half, add 1 cup of the soup to the yolk mixture, whisking quickly - then whisk the yolk mixture into the remaining soup.  Serve hot - garnishing with nutmeg, sliced green onion, bacon bits, etc...