It was a snow day today in Vernon, CT, as a consequence of our snowpocalypse, and that made it a good day to cook. I took up the challenge by making a dish well suited for a snowbound winter day: curried butternut squash soup.
This is the soup I mentioned in a previous post, but I haven't reached my imagined nirvana of being able to make it up myself based just on a list of ingredients; I got a proper recipe from one of my Facebook friends. I'll post it here at some point, if I can get my friend's permission, but in the meantime, the ingredients include onion, curry powder, apples, orange juice, and (obviously) butternut squash. "Good size" ones, specifically.
I suspect I got a little overeager with the "good sized" business when I was shopping, because even though I was trying to halve the recipe, to cover the squash in the pot I ended up needing almost the same amount of stock as a full recipe. As a result, I think the onions and curry may have been somewhat less prominent flavors in the final product than intended...but no worries, the soup was absolutely delicious!
Making it was fun, too. There's something really wonderful about stirring a pot of simmering goodness while warm, spicy aromas fill the house. Of course, making home-made soup isn't exactly going to get me a feature in Food & Wine magazine; it's the sort of thing that people who cook do all the time... but of course, I'm not really a person who cooks yet; trying to become one is what this is all about. So forgive me if I take inappropriate, immoderate pride in some of the smallest things.
Speaking of which, my thrift-shop stick blender worked like a charm... and I take silly delight in that, too!