Recipe: Soupe de Courge à la Vanille

2 tbs. olive oil

2 onions, peeled and sliced

4 pounds butternut squash, peeled, seeds scooped out and cut in chunks

salt

freshly ground pepper

1 tbs. vanilla extract

Heat the olive oil in a large soup pot.  Add in the onion and cook over medium-high hear for five minutes or until softened, stirring regularly.  Add in the squash, season with salt and pepper, and cook for ten minutes, stirring from time to time.  Pour in hot water or stock to cover the vegetables and to a simmer.  Lower the heat to medium, cover and cook for 20 minutes.  Add in the vanilla extract.  Cook for ten more minutes, or until the squash is tender.  Purèe the soup in a food processor or blender, or use an immersion blender.  Adjust the seasoning and serve hot.

Song: "The Future Freaks Me Out" By: Motion City Soundtrack

Poem: "Fire and Ice" By: Robert Frost

Some say the world will end in fire,

Some say in ice.

From what I've tasted of desire

I hold with those who favor fire.

But if I had to perish twice,

I think I know enough of hate

To say that for destruction ice

Is also great

And would suffice.