I like to take the chill off the late afternoons in our Indian summer by baking a couple loaves of bread.  I sort of cheat and keep the oven on so the air is nice and hot for my loaves to rise, so I figured I’d toss in the acorn squash my gracious neighbors gave us from their harvest last week to soften it up.  One thing led to another and I started to think about just how the squash might best accompany my bread. Hmmm, smeared all over it a la fingerpaint-style the way my one year old Bentley would surely prefer it given his penchant for all things messy? Yeah, probably not.  “I have it!” I thought to myself, some sort of squashy dipping sauce for my little chewy french bread nuggets- what do they usually call that? Oh yeah, soup. Well, in my house we like to whir it all up into a tizzy with the immersion blender and call it bisque, so what the hell, why not make squash soup- sounds fabulous!

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