Roasted squash soup with apples and soju
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As a baker working the night shift, there is simply no great time to have a drink. I can't have one after work when the rest of town is eating breakfast and preparing for a day of farm work, and I can't have one at night right before I am about to go stand over a vat of caramel and make a trillion peanut butter cookies (which happen to be a favorite drunk food of mine). <br /> <br />So imagine my dismay when a bottle of Soju arrived from North Korea. <br /> <br />Two of my very good friends sent me the gift while touring the Korean DMZ last month and I was so tickled to receive it but nervous about when I'd get to crack into it. This week, enough was enough and after a particularly crazy day at the bakery involving WAY too many cupcakes, I got home and took a sip. One (very strong) sip was really all it took for me to dance around my kitchen as I made squash and apple soup. <br /> <br />One thing lead to another, and suddenly there was Soju *in* the soup. My eyes got all wide as I feared I had just ruined it, but then I tasted it, and it was in another dimension. The sweet tanginess of just a bit of Soju added a delicious new element, and just like that, another boozy soup was born.
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