Holy moly. You know when you’ve been really busy, and then when someone asks you what you’ve been up to, you automatically say, “Not much.”
What’s up with that?
I think it’s mostly because you can’t just say, “Well I’ve been dancing and working and playing and watching Netflix and helping with homework and taking pictures and and and…”
I am so stinking excited for summer! We joined a CSA for the first time, and I can’t wait to end up with too many vegetables. It is my goal to not let any of them go to waste, so I might be asking for recipes soon. This is an easy one, so you should totally make it.
Just the right amount of creamy goodness and chewy texture.
Curried Butternut Squash Soup
1 large butternut squash, peeled and chopped into cubes
1 onion, diced
1 quart vegetable broth
1 tsp salt
1/4 tsp pepper
1 1/2 tbsp curry powder
1/2 cup half and half or coconut milk
1 15oz can of Garbanzo beans, drained and rinsed
In a large stock pot, heat a splash of olive oil over medium heat. Add the onions and saute for about 5 minutes. Add the squash cubes and vegetable broth. Turn the heat up to high, cover the pot with a lid, and allow the soup to come to a boil. Reduce the heat to low and cook for 30 minutes, still covered and stir occasionally.
Turn off the heat, and use an immersion blender to puree the onions and squash. Or transfer the vegetables to a food processor and puree until smooth, then add the paste back into the vegetable broth. Next add the Garbanzo beans, seasonings, and half and half or coconut milk. Allow the soup to cook over low heat until it’s warm enough to serve.
You should also serve this with Naan. It’s so right.
This soup makes really good leftovers, either hot or cold!