Squash and Bitter Greens Soup

Eastside Road, December 2, 2010—

I'VE NEVER BEEN FOND of squash of any kind, though I've reluctantly learned to tolerate zucchini. I have to admit that winter squashes, though, including pumpkin, can be useful and even pleasurable when used as ingredients. As stand-alone vegetables their combination of pungent flavor and aroma and their grainy-slippery texture continue to repel me: but cook up some pumpkin with a few other things and fill ravioli with it, or, as tonight, include winter squash in a soup, and I'm a happy camper.