Since my scribbly, handwritten recipe is making its way slowly through my facebook friends, and I feel bad that they all have to decode my script, I thought I'd offer it here, for your enjoyment...
But as with almost all the food I make, it comes with a story. Luke had this favorite little restaurant in downtown San Antonio called Hill y Flores (named for its cross streets). We'd meet there for lunch in the dark, industrial warehouse type building, enjoy visits with the chef, who would make our children whatever kind of pasta and sauce they liked. He would also make a soup that he would send out before every meal, based on what was in season. Our favorite was the butternut squash soup/ bisque/ whatever you call it (it's thick).
And of course, I had to try to imitate it at home. Sadly, the restaurant has since closed, but we still have fond memories of the place every time I cook this up. Enjoy!
Butternut Squash/ Potato Soup
1 butternut squash, peeled, seeded, and cut into ½ inch cubes
2 medium size russet potatoes
2 c. chicken broth & water (more or less; just enough to cover the squash and potatoes in the pot)
S & P
1 T. or so fresh rosemary, minced
½ tsp. ground sage
7-8 pats of butter
Cream (a few drizzles at the end, about ½ cup)
~homemade croutons, freshly grated parmesan cheese, and diced bacon
Bring squash and potatoes to boil in the broth/water. Boil til fork tender. Remove about 1 cup of the broth and reserve. Blend the squash/potatoes with emersion blender til grainy and slightly lumpy, but somewhat smooth. Add back in more broth if it seems too thick. Then season with S & P, the rosemary, and sage. Add the pats of butter and the drizzles of cream. Taste and adjust seasoning and texture, according to your preference. I usually look for a cross between creamy and grainy, with a few small lumps. I know, that doesn’t sound easy, but just use your best judgment.
Top with the homemade croutons, freshly grated parmesan cheese and diced cooked bacon.