MELON AND WINTER SQUASH SOUP WITH CHILI STING

It's dark outside because finally some rain has arrived to the thirsting plants but life seems so light and nice because school has finally started after three months of school vacations. How nice it is to be alone when you know that the house will be full again far too soon. I am one of those people who turns into a bad person when deprived of alone time so this Italian habit of long summer vacations have always made me feel frustrated, I love my children and I actually enjoy staying with them but not having much of an opportunity of just being alone without any demands on your attention is not good for me. But why dwell on this when I am sitting here without anyone disturbing me and being able to do some work without being interrupted. But first - a recipe.



Last Sunday I mentioned a very special soup I had at a wedding and that I wanted to try to recreate it, well, I did try but the soup ended up to be quite different, good but not like the one I had at the wedding. It turned into a dessert soup or a soup that you can have as a treat in the afternoon maybe.





MELON AND WINTER SQUASH SOUP WITH CHILI STING
4 servings

300 g/10,5 oz winter squash
300 g/10,5 oz melon
500 ml/ 2,1 cups water
1/2 fresh, small chili, chopped but the amount obviously depends on how hot the chili in question is
honey

- Cut the squash into cubes and simmer these together with the chili until the squash is soft, it takes about 15 minutes depending on how big the cubes are.
- Meanwhile you cut the melon into cubes.
- When the squash is ready, add the melon to the soup and blend in a food processor or mixer until smooth.
- Add as much honey you want, remember that both the squash and the melon are sweet so you will probably need very little, if any. Put the soup to chill before serving.