This weather is crazy, is it not? Wednesday night, Husband and I caught a Sporting KC game at LIVESTRONG Sporting Park and I was wearing Cuddlduds under my Jeans, 2 long-sleeved shirts, a fleece and a puffy vest – plus gloves, a scarf and hat.
Today it is almost 70° outside, a sunny and windows down belting “Call Me Maybe” through the sunroof kinda day. It’s actually pretty sweet – I got to feel all wintery and snuggly at the game but feel summery and warm today. It’s like Kansas City weather has split personalities – okay, maybe not that bad. I dated a dude with split personalities once and let. me. tell. you. That was nooooo picnic. Remember Nerds 2-Flavor packs? You only bought it because you like sour grape and always gave the strawberry to your sister? But eeeevery once in a while you blindly pour the grape into your mouth and what would pop in there? A disgusting, pink, fruity strawberry. Totally uninvited and unexpected. Blech. Yea. It was like that.
Anywho, it was a cold and blistery Sunday last week and I was in the mood to actually prep food for the week. Novel idea, right? I don’t know about you, but by the time Husband and I get home from work at 5:30 or 6, the last thing we want to do is cook for 30 minutes. We always “say” we will prepare food on Sundays to either freeze or put in the frig for easy access during the week. Then things like fence staining, laundry, vacuuming, falling down the stairs (true story), room painting or marathons of Boardwalk Empire happen and food prep goes out the window.
Lucky for you, we were productive last weekend. Husband made huge batches of chili – veggie for me and meat for him. And I made soup. Dancin’ Darrell had brought some of his home grown potatoes over last visit and I needed to use them up. I also had a butternut squash and a couple of sweet potatoes lying around, so I threw those in the mix. This soup turned out hearty, creamy, full of flavor AND vegan (for all you crazies out there). And if you don’t mind a little prep, this is a pretty easy recipe. You can dice while you boil and finally transform your attic while you bake!
Yea. Like that’s happening. Darn you, Pinterestand your unattainable motivation.
BUTTERNUT SQUASH POTATO SOUP
1 large butternut squash, cubed [skin and seeds discarded]
1 yellow onion, sliced
1-2 cloves garlic (or more to taste – I’m not a huge garlic lover), sliced
3 lbs butter-gold potatoes
1 lb sweet potatoes
Salt/pepper to taste
Dash of cayenne
1/2-3/4 t of cumin
1/4-1/2 t sage
1/2-1 C Vegetable Broth
1. Preheat oven to 450°F and bring a pot of water to boil. Dice the potatoes and boil in salted water until soft.
2. Peel and cube the butternut squash, slice the onion and garlic — brush all with coconut oil, sprinkle with salt and pepper.
3. Roast veggies in preheated oven for about 10-15 minutes or until starting to brown. After about 15 min, turn it to broil for about 2 min to brown if not already brown (I find the easiest way to peel the squash was to cut it into quarters and then peel with a veggie peeler).
4. Puree all ingredients in food processor or blender, using veggie broth as needed to create a soupy, but not watery texture.
5. Return to stock pot, adding spices, salt/pepper to taste, stir, and serve.
TO FREEZE: I ended up separating about half of the finished soup into 2 cup servings. I scooped each serving into Ziplock bags, placed them in a bread pan and set it in the freezer. When defrosting, you have to add some moisture back into the soup. So I set the entire bag of soup in a pot of water and set to simmer. Once the soup is thawed enough to get out of the bag, I dump the water out of the pot and put in 1/2 cup vegetable broth, a pinch of salt and pepper and the soup. Let it simmer until it’s completely thawed and warm!
Have you ever dated someone that had a strange “quirk”?
Are you as ready for it to be soup and chili season as I am?! Bring it!Click to Leave a Comment - They Make Me Happy!