Aloooooha! That's exactly what I was saying to myself yesterday. We had some great sunshine-y weather here in Monterey. I finally got to wear my shorts and sandals without getting cold. What a treat! While the warm weather only lasted a couple of days, it was a welcome break from the cooler weather. The warm day combined with the long hours of daylight felt like the perfect summer daya good opportunity for some Jimmy Buffett and Don Ho music playing.

Back in October, I posted a recipe for a Butternut Squash Soup using roasted apples, onions and butternut squash. While that was tasty, I think that this one is much better. It's easier and faster to cook up, and I think it makes for a smoother texture. Try it out and see what you think. I really like the combination of carrots, squash and onion with a touch of cumin and curry.

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My classmates picking their own carrots during a field-trip to a farm.

Here's what you need:

5 medium-sized carrots

1 butternut squash

1 large yellow onion

3 3/4 cups chicken broth

1/2 teaspoon curry powder

1/4 teaspoon cumin

a sprinkling of cardamon



(optional) 1 tablespoon coconut milk per serving of soup

Freshly picked carrots

1. Peel the carrots and chop into 1/2-inch slices. I said five carrots but if you feel like going a little less or more, go for it.

2. Peel and cut the onion into 1-inch chunks.

3. Cut off the rind of the butternut squash and chop the "meat" into chunks. It doesn't matter too much how big or small you get them because they are going to get blended later.

4. Heat a pot over medium-high heat. Once heated, add a tiny bit of oil (grapeseed or olive). Wait a minute and add the onions. Cook the onions for about two minutes or until softened . Add the carrots and squash.

5. Next, add the chicken broth until all the vegetables are barely covered. You don't need to add so much that the vegetables are submerged because you'll end up with a super liquidy soup. You might need to add more than the amount I wrote down or you might need to go less. Watch while you do it and add the chicken broth accordingly. Add your spices. I added about 7 turns of the pepper grinder and a couple pinches of salt in addition to the other spices. Just add the bare minimum for now since you won't get a good idea for the taste until it's all blended together.

6. Bring to a boil and then simmer. Put the lid on it and let it simmer for about 20 minutes or until the carrots are soft. You should only need to check on the carrots because they take longer to soften than the squash. Be sure you stir things around once in a while.

7. Once the carrots are soft, it is time to blend it all up! You can either use a food processor, blender or a hand-blender. I personally like the hand-blender because I do not have a dishwasher so it is the easiest to clean. You pick what you are most comfortable using. Blend the soup until all chunks are gone. At this point, you can taste the soup and see what needs to be added. You might find that you don't need to add anything, in which case you are ready to eat!

8. When you serve it up, add a spoonful of coconut milk to your bowl if you'd like. I found that the spices and the coconut milk complement each other well. This part is totally optional.

Pair the soup with some tasty meat and some greens and you'll have yourself a complete meal with your proteins, carbs and fats. Happy eating

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Posted in Landscaping Post Date 08/15/2019






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