I haven't been posting many recipes lately, mostly because I've been in something of dry spell when it comes to cooking. However, I haven't been staying totally out of the kitchen. Last weekend I made a pot of butternut and carrot soup that ended up being really tasty and the perfect thing to eat for lunch all week long (one of the wonderful things about this new job of mine is that it's only a block and a half from my apartment, so I can run home for lunch).
I admit that when it comes to this soup, I "cheat" a little bit. What I mean by that is that I use a pack of pre-peeled and chopped butternut squash from Trader Joe's (I've also seen it at Whole Foods). Then all I have to do is roughly chop an onion, saute it quickly in a little olive oil, toss in three or four chunks carrots, pile in the prepared squash and cover it with water or stock (I typically use one box of stock and then make up the difference with water). Then it just gently simmers until the veggies are tender. I recently acquired a far more powerful immersion blender, and it has made my blended soup far smoother than they used to be.
You might be wondering about seasoning with this soup. I actually change it up each time I make it. Sometimes I'll grate a little ginger in, or go with a spoonful of curry. This last time I used a bit of fresh thyme and a sprinkle of cinnamon. It might sound a little untraditional, but it was delicious. I also happened to have about a quarter cup of cream in my fridge and I added that in as well for a little extra smoothness. But you should feel free to make this soup your own.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
