Randomness and a Recipe

I made this soup last week, very easy and delicious. Our friend Adrian made this for us after we had Lane, and it is now one of our go-to soups. It is super healthy and now with our amazing Vitamix
(which by the way is worth the arm and the leg it cost), is very easy to make. It is by Ina Garten aka Barefoot Contessa (seriously anything she make is delish).









Here it is: (my tweaks are in bold)

Roasted Butternut Squash Soup & Curry Condiments (Serves 4 - 6) Copyright 2008, Barefoot Contessa Back to Basics 3 to 4 pounds butternut squash, peeled and seeded 2 yellow onions 2 McIntosh apples, peeled and cored (I used Gala bc that is what I had) *I have also just used apple juice if I did not have apples on hand and it worked great too 3 tablespoons good olive oil Kosher salt and freshly ground black pepper 2 to 4 cups chicken stock, preferably homemade (I used organic low sodium Winn-Dixie brand) ½ teaspoon good curry powder I add 1/4 to 1/2 tsp of cheyenne pepper to balance curry and sweet of apples Condiments for serving (I have never used these, but they sound good) Scallions, white and green parts, trimmed and sliced diagonally Flaked sweetened coconut, lightly toasted Roasted salted cashews, toasted and chopped Diced banana (I usually add some pomegranate seeds on top for color and added flavor)

Preheat the oven to 425 degrees. Cut the butternut squash, onions, and apples into 1-inch cubes (mine are always bigger bc of time). Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade.  I don't do all of this. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. ***I take all vegetables straight from roasting and dump in 2 batches into the blender or put them in a large soup pot and use an immersion blender to puree Add some of the chicken stock and coarsely purée.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving. The soup really is best on day 2. Also it is delicious with some Rosemary bread or crusty french bread for dipping.  I have not updated on tennis: WE ARE GOING TO STATE!!  I anticipate a beat down, but all in the name of fun. Plus I got this cute tennis outfit to wear: I will look uber serious, huh?! Also, this little munkin is almost 8 and a half months old! Which means I am late on my 8 month update, so I will get on that... notice his side swoop in the front and on the side? I have not wanted to cut it, but now he grabs the hair above his ears and pulls and shreaks, like "This is getting on my nerves!" He might get a home trim sooner than later.  And lastly, has anyone watched Hart of Dixie on the CW? Kind of cheesy, but set in small town Al, so kind of funny. James and I have been watching it-check it out on Monday nights at 8:00 plus, I love Rachel Bilson ok, that's all I got!!