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| A jubilous Thom Yorke |
So happy day to that.
Now that that's over, I've made something for you all. So gather around the kitchen counter, and watch Chef Lindsay amaze you with the culinary arts.
A recipe that is great and delicious (and easy to make) that I found recently comes from a blogger who I heavily enjoy. She makes beautiful food and she's got a great sense of humor. So I changed a couple things in the recipe, but it's still healthy and filling and doesn't taste like it would be. It's some good shit.
Off we go!
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| It's like Halloween... |
Vegan Butternut Squash & Curry Soup
1 small-medium butternut squash, peeled and chopped
2 tablespoons olive oil
1 yellow onion, chopped
5 cups vegetable broth
2 tablespoons powdered ginger (or freshly grated if you've got it)
2 tablespoons curry powder
2 teaspoons sugar
cinnamon
salt and pepper
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| It's a butthole... |
Warm olive oil, salt, and pepper in a large pot over medium heat. Add onion, and cook until translucent, stirring occasionally.
Add squash, ginger, curry, sugar, a dash of cinnamon, and 4 cups of vegetable broth to the pot. Mix together, and turn the heat up to high. Once boiling, bring the temperature back to medium to low heat. Cover and let simmer for 30 minutes or until squash is cooked through. Remove from heat, and allow it to cool slightly.
Working in batches, puree soup in a blender until smooth and creamy. Once blended, return the soup to the pot and add the remaining 1 cup of vegetable broth. Stir to incorporate, while reheating the soup.
Ladle the soup into bowls and garnish with a sprinkle of cinnamon, paprika, and pepper.
In the words of Julia Child, "Bon Appétit!"
Also, I'll catch you guys soon. My belated New Year's Resolution is to be more diligent in my writing.
Beaucoup de bisous!