I am completely addicted to that Orange Caramel Sauce that I made to spoon atop molten chocolate cakes. After the cakes were gone, there was still quite a bit left over, so I’ve been pouring it on everything, from sliced blood oranges…

to a topping for fixing up some otherwise somewhat dull, morning-rush frozen buckwheat waffles.

In other orange news, I made this lovely orange-hued Butternut Squash Soup with Cider Cream. You can find the recipe here on Epicurious. I substituted 1 medium onion and four chopped shallots for the leeks and used no celery, since there wasn’t time to go out and get any. I really liked the way it turned out, although the reviews claiming it was a sweet soup had me surprised - to me it wasn’t unusually sweet at all, even with the cider cream. In fact, next time I will try an even sweeter and more apple-y variation with a heavier hand on the cider and chopped apples. As is, though, it’s a tasty and nicely savory fall soup that I’ll definitely make again.

Posted by the cookworm on Saturday, October 6th, 2007 at 1:56 pm.