With a grown man in the house and four boys who practically eat as much, if not more, then him it’s a rare occasion when we have leftovers. And in the off chance that we do they are lucky to last more than a day.
One of these rare occurrences happened just last week after I made my most favorite cornbread recipe. We had extra. And it lasted more than a day. I.Was.Shocked. I’m not one to let things go to waste so of course I was going to figure out a way to use it. It just so happened that we had come home from the farm the day earlier and had brought home some butternut squash. Well that seemed like a match made in heaven.
I was right. I love it when I’m right. And another thing I love is teaching people about new flavors. It just so happens that I took this soup to a cooking class I taught the other night and one of the attendees had never used butternut squash. Easy as pie folks. Come to think of it, pie isn’t all that easy to make if you make it from scratch so…easy as toast then. You can have this butternut squash soup on the table, cornbread croutons and all, in 30 minutes.