Even if you know me personally, some of you may not know how much I love to cook and eat tasty things. These past few months I have tried a handful of recipes and sent a picture of each meal to my sisters (since they have asked me about meal planning in the past). Some other cool facts about me.... when I have a day off work in the middle of the week, you can often find me doing a work-out video in the living room, playing some music, or cooking in the kitchen. (It's common with my job to have a day or two off in the middle of the week... and I love it. Working 4 10's at the hospital is just the perfect job for me right now, and I'm so grateful for the experiences I'm having there).
Anyway, just to introduce this recipe, it's that time of year where savory soups are in style. Especially while it's still cold outside..... enjoying a delicious, home-made bowl of soup is a nice way to warm up (just like cuddling up in a blanket or drinking some nice hot chocolate or decaf herbal tea).
Here's the recipe of the soup I tried out recently, and I thought I'd include it if you want to try it out. The directions may look a little complicated, but just follow them and you'll be fine. Why I love this recipe: It's delicious, it's cheap, and it goes a long way. My ingredients are listed below, and I was kind of experimenting with it, so I trust you to do the same. Have some fun :)
Preparation
Preheat oven to 375°F. Cut squash in half, remove and discard seeds, then place cut side down on oiled baking sheet and roast for 40-45 minutes or until very soft. Remove from oven and let cool.
Meanwhile, turn heat down to 350°F. Heat 2 tablespoons oil in a large pot. Add chopped onion and garlic (I omited the garlic bcz I didn't have any at the time, but I had a spice which I added later); sauté on medium heat until onion is translucent. Add curry powder and other spices and stir for 2 or 3 minutes, until fragrant.
Cut away peel from squash, and cut into bite-sized pieces. Place curried onion and garlic mixture in a blender or food processor; add enough squash and broth to fill. Puree then transfer to pot. Puree remaining squash and broth, and transfer to pot. Next, add in your milk or cream (if you choose to add it), then stir mixture and bring to a boil; reduce heat and simmer for 10 minutes. Season with salt, then serve it up in shallow bowls (or bread bowls if you want to be fun).
If you want additional flavor, try putting a dollop of Greek or vanilla yogurt on top of each serving. Or, if you so desire, drop in some orzo pasta/ or Rice A Roni (if you want that special “add-in”).
(Later, I even tried stirring a just a touch of condensed tomato soup to get more of the red-orange color... and loved the taste, so I may add it to the original recipe next time.)
Please comment with any questions or suggestions if you decide to try out the recipe :) Enjoy!
J
Butternut Squash Soup
Ingredients:
1 (2 to 3 pound)
butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped (I used a red onion)
5- 6 cups chicken stock
2 tablespoons unsalted butter
1 medium onion, chopped (I used a red onion)
5- 6 cups chicken stock
Cream/Milk (to get
smooth consistency- I used about ½ cup milk)
A pinch of Cinnamon, Nutmeg, Curry Powder, Garlic Powder, Brown Sugar
Salt and freshly ground black pepper
A pinch of Cinnamon, Nutmeg, Curry Powder, Garlic Powder, Brown Sugar
Salt and freshly ground black pepper
(Try adding some condensed tomato soup, a spoonful of cooked orzo pasta, Rice-A-Roni, or even some Greek yogurt at the end)
Love, your personal chef
Or the girl next door :)
Jeannine Elaina
