Monday, December 10, 2012

Soup for Studying!

The fall semester is coming to a close, and I too have been doing what Cara called "survival" cooking most nights.  I wanted to make sure I had plenty to eat while I was cranking out those final papers so last night I made a simple, yet delicious savory butternut squash soup.  This easy soup was done in less than an hour.

1 1.5 pound butternut squash, peeled, seeded and cut into small cubes
16 oz. of vegetable broth
1/2 yellow onion, diced
2 tsp. garam masala
1 tsp. curry powder
1/3 C light coconut milk
olive oil
salt and pepper

heat olive oil in a large soup pot.
add onions, salt and pepper and cook until onions are soft and fragrant.
add squash and cook for a few minutes before adding seasoning and broth.
reduce heat to medium/low and cover, simmering for about 20 minutes until squash is soft.

carefully transfer your soup to a blender (the real deal, this is not a job for your immersion blender... I found it to be way easier in the real blender after I tried mashing the whole pot of squash with my immersion blender) and puree until it reaches the desired consistency.  Add coconut milk and stir or blend.

This made 3 16 oz. ball jars full of soup to stock in the fridge!  Re-heat for about two minutes in the microwave and voila!  Lunch!!

Here's what it really looked like on my desk, next to my computer, as I ate lunch.  

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