Forget about Sweater Season. Never mind Spooky Season. We are entering SOUP SEASON, people!
This butternut squash soup is so comforting, and tastes so good, that I genuinely couldn't believe I made it myself. Not that the recipe was particularly fancy or complicated. (You don't even need to peel the squash!) In fact, the end result actually tasted like it came from a box (in the best way possible), and the creaminess coming from the coconut milk feels good for the soul.
My changes:
Left out the cayenne and cilantro. Didn't end things with a coconut milk drizzle, either.
Used ground ginger (1/4 tsp) instead of fresh.
The process:
For once, I measured out EVERYTHING, including the salt. I even scrounged up measuring cups to get the correct amount of onion and garlic. (I usually eyeball those two ingredients and hope for the best lol.) Also, I seldom roast butternut squash with its skin -- wondering if that's what gave the cooked veg an almost ice cream-like and easy-to-scoop texture. I'm sure it would make an awesome mash on its own, if you felt like nixing all the other parts of the recipe.
Already looking forward to having it again! Next time, I'm planning to sprinkle crumbled feta or crunchy chickpeas on top of the soup.
Tell me if you give it a try :)
Image credit: Love and Lemons
Recipe credit: Evolving Table
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