This is the third week I’ve made soup, and I’m really digging how easy they are to whip up. Butternut squash soup is one of my absolute favorites, especially when my mom makes it. She did have to adapt her recipe to make it dairy free for me, but once we got over that hurdle, we were back in business. The recipe I used my soup is actually vegan, so we don’t have any issues with dairy.
The last time I made butternut squash soup on my own, I ended up potato-peeling my thumb trying to get the skin off. This time around I bought the squash from the freezer section, already peeled and cubed. All I had to do was steam the squash in the microwave and add that to the other vegetables I roasted in the oven.
Garlic cloves, whole
All I did was roughly chop the vegetables and roast in the oven for 1.5 hours, steam the butternut squash, and blend it all up with enough vegetable broth to thin it out (about 2.5 cups)
Maybe not the best looking in photographs, but this soup is delicious. I do think I may have had my fill of blended soups, however, and will try something that is still chunky next week. I’m thinking I may give vegetarian chili a try.
Highlights of the weekend:
- I sold a bunch of stuff on Ebay (Christmas money!)
- We went to the cider mill and picked apples
- I got to spend some time with my nephews
- I finally made waffles for the freezer!
Things I’m looking forward to:
- Pay day!
- Fall walks
- Work out, dang it
- Avoid the candy dish at work (that is conveniently located in my office)
- Vacuum the apartment
Have a good one, guys!