I love soup. I love how comforting it is and how healthy it can be. I love how versatile you can be with soup ingredients and even how impressive serving a soup can appear despite the often very easy task of making it.
With the weather in Boston in the full throes of a pre-real-winter freeze, the choice to make soup for lunch was an easy one, and the fact that we had butternut squash and a variety of yams/sweet potatoes shaped the course of the flavors I would use.
Unsurprisingly, I decided to make a creamy, vegetarian curry soup. You may recognize these flavors from my past cooking adventures:
I started out by boiling the potatoes and chunks of butternut squash while thinly sliced red onion simmered in a frying pan nearby.
Once all of the veggies were nice and soft, I tossed them into the blender with one can of Goya coconut milk and one can of water.
Then I added two TSP habanero oil, a few dashes of hot sauce, one TSP of red curry paste, and a dash of cayenne pepper. For some reason when I am feeling down and have a bad day, eating really spicy food really lifts my mood! While I was cooking I snacked on some tortilla chips with habanero oil. It made my eyes tear and my nose run, but it totally put me in a better mood!
Once the soup was thoroughly blended, I set aside a Tupperware full for my lunch and put the rest on the stove to heat up for tonight’s dinner which consisted of frozen pizza and this soup. I think Monday’s are going to be frozen pizza from now on. I am SO tired.
I literally feel like I have nothing left in my tank, so I am going to go to bed early! I will have to catch up on blog reading and cleaning another day.
But before I go. . . drum roll please. . .
Have a great night everyone! I am hoping I have more energy tomorrow!