Shall we move to the dining room?

I failed to mention yesterday that Dave also brought a box of butternut squash to the farm with his tomatoes. This delighted me because I knew just the recipe for the squash: Sam and Marja's Butternut Squash Soup with Spicy Bourbon Sauce. I biked out to the farm around noon with a hot loaf of Pain de Campagne in my backpack for the HOPE CSA pastors that were meeting today, and made the return trip lugging some squash. When I got home I flipped through the pages of our Wedding Wine Shower binder to find the recipe, and after another bike ride around town for some errands (including a stop at the liquor store where the woman behind the counter called me "hon" a lot and made certain that I wasn't going to serve the soup cold) I was ready to cook.

I was also excited to make this soup because I think it could find its way onto the menu at the coffee shop (I wonder what the rules are about using liquor in cooking...). I may have to do a little tweaking, however. While the flavors were spot on, my soup came out extremely creamy, almost pudding-like. Sam and Marja (and anyone else who has made the soup), have you experienced the same thing? Do you have any suggestions? (I'm thinking a little chicken broth.)

Regardless of how it may work in the coffee shop, it was delicious tonight. Kira and I scooped it up with pieces of sourdough. And the best part is, now I've got some "leftover ingredients" to sip on while Kira is at rehearsal. Thanks Sam and Marja!