It rained in Austin the other day. A rainy day didn’t used to be so rare. This drought we are in, paired with the insane heat, has made Austinites praise the heavens every time this unfamiliar wet stuff falls from the sky. The rareness of rain in Austin and the smell of rain on dry, hot asphalt reminded me of the desert rain I grew up with.

Rain in the Nevada desert is also quite rare. It is the desert after all. Rain was so rare, our family had a ritual when I was little. Nevada thunderstorms don’t sneak up on you like Texas thunderstorms do. You can see them coming for a while. Any time the sky would begin to darken and lightning would flash behind the mountains, my dad would pull lawn chairs out onto the front lawn. We’d sit and watch the light show over the mountains, counting the seconds between lightning and thunder to determine the distance of the storm. Even as the storm rolled in, we’d sit in the rain for a bit to revel in the amazing smell of cool rain on desert dirt and plants. It’s one of those memories you have that other people might not even remember. It was a sweet time with my dad. For that reason, every time I smell a good Summer rain, I’m transported to that spot on the front lawn, admiring the flashes of lightning over Nevada mountains, counting ‘one one thousand, two one thousand, three one thousand…’ until we heard thunder.

Rain also makes me want soup. Even if it’s still a million degrees outside, there’s something about a dreary sky and a pounding rain that makes me dream up a pot of soup on the stove. It’s a comfort food thing, I’m sure.

I found this soup last Fall when I was in search of a great squash soup. It’s been a hit in my repertoire ever since. Over time, I’ve made some alterations to make it less fattening and gluten-free.

I’ve served it for guests a few times. Each time, I can see the look of skepticism when they first gaze upon the orange mush. It does look like baby food, I have to admit. But, as soon as they take their first bite, moaning ensues. It’s that good. So good, you should try it this week. I insist.

Squash Soup
2 T olive oil
1/2 cup red onion, chopped
4 cloves garlic, chopped
1 butternut squash, peeled and diced (about 2 cups)
1 acorn squash, peeled and diced (about 2 cups)
2 T thyme, halved
3 cups broth (veggie or chicken)
2 T heavy cream
1 t sugar
Salt
Pepper
Gruyere Cheese (or Swiss for an inexpensive option)
Preparation:
Prepare all vegetables. Heat oil over medium high heat. Saute onions and garlic until onions are translucent. Add butternut and acorn squash. Stir. Add thyme. Stir. Add broth. Bring to a boil. Reduce heat to low. Cover and simmer until squash is soft, about 20 minutes.
Puree the soup in a blender. All of the soup should fit in a standard size blender. If it doesn’t, work in batches. Return the soup to the same pot.
Add cream and sugar. Stir until blended and let simmer, about 5 minutes.
Season with salt and pepper.
Serve warm with cheese and remaining thyme.

Time: 45 minutes including prep
Serves: 4
Menu: Can be served as a first course or as the main course.
Drink Pairing: Red Wine


Easy to prepare, quick to cook, very filling comfort food for a rainy day.