I just love making everything pretty, even my meals. Spending time creating garnishes, splashing different colors, trying to be healthy...For tonight's dinner, I have a butternut squash soup (made with squash from my own vegetable garden!), pita's with green peppers and cream cheese, tuna salad and tomatoes.
This butternut squash soup is one of my favorite recipes. Before finding it in a magazine, I had thought it was much too hard to make soups from scratch - and since it, I've been experimenting with all kinds foods I'd never have thought to try.
So, I've decided to share it:
1 Tablespoon olive oil
1 large onion, chopped
1 med-large butternut squash, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
5 cups water (or chicken broth)
1 - 15 oz can white beans drained and rinsed
2 Tablespoons orange juice
1 teaspoon cider vinegar
Heat oil in a large pot over medium-high heat. Add onion and cook for 3 minutes. Add squash, salt, and spices. Cook, stirring, for 3 minutes. Add water (or broth) and bring to boil; reduce heat and simmer until squash is tender (about 15 min). Stir in beans, juice, and vinegar. Puree in food processor or blender. Add salt and pepper to taste and serve.