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I made this soup this weekend.  Roasted a butternut squash and another little squash (type unknown) and put the pieces in a pot with a little bit of canned pumpkin I had left over from making some cookies. I added about a teaspoon of curry powder, an eighth of a cup of maple syrup, some salt and pepper, dried thyme, and a pinch of cayenne pepper and pureed it all together.  That was all.  It was loosely based on this recipe.

And it was warming to the soul in the midst of what is turning out to be a very cold winter.  And soup is always a good way to stretch food a little farther, to make more with less, and a good thing to make a simple slice of bread with butter seem worth its weight in gold.

Any of these squashes (or sweet potatoes, which you can also use in this soup) are packed full of vitamins A and C, though you will need to eat a little fat with this in order for your body to absorb the vitamins.  So butter the slice of bread, add some olive oil to the soup, or top it with some cream or plain yogurt…  (But don’t try to garnish your soup with roasted squash seeds, because they will become mushy and completely un-chewable.)

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