Soupermom and I were chatting the other day about how much we love lentils and apricots. There, we said it. We love, love, love that flavor combination. So we thought recently, what else can we do with this concept? I then jumped out of my seat and said – PUREE!! We’ll make a pureed soup!!!! She looked at me and said, “Sit down, and pretend you never said that. It is too crazy. It is madness. We will pretend you never spoke those words.” “NO!” I replied. “We can do it!! Think about it. We’ll have the wonderful sweet flavors of the apricots immersed completely with the rustic red lentils. How soothing is THAT on an autumn’s night??” She pondered it for a moment and said, “Fine. We’ll do it. But I think the world will subsequently go mad.” I decided not to point out that we’re just talking about soup. I mean, let’s keep it in perspective here. But then we went outside, and the sky was falling, and cats were marrying dogs, and DC suddenly had a vote. Total and complete chaos. All from this soup. I should listen to my mother more often.

Some folks I know call this soup amazing. I call it fabulous. You choose. Here’s the deal. First, we take a squash, then we dress it up like a pilgrim, and we take a picture of it. Then, we take some more squash, roast ‘em, mix in some sweetness and spiciness, and puree it till it’s smooth. A smooth operator.  When we serve this soup at the Souperfamily’s Thanksgiving dinner, we eat it and then get up and start a conga line around the dining room because we love it so much. Soupermom breaks out a bongo drum and bangs out a funky rhythm. See, and all this time you thought she just made soup. Oh, please, you should see her dance the rumba. Then the annual family fight starts. “YOU LIE! There is cream in this soup!!” shouts cousin Susan. “NEVER!!” I reply. “How many times do I have to tell you!! You don’t need cream to make a soup rich and, well, creamy!!” Then we eat our Tofurki and dance some more. I love Thanksgiving.