Thursday, March 24, 2011


Mother nature is one cruel bee-atch.

Last week we ran in shorts and short sleeves.  The sun shone.  The birds chirped. All was right in the world. It is Spring, after all.

Yesterday snow. Sleet. Ice. Rain. Temps hovering in the 30s.  Treadmill running for 2 days straight. Hell, some schools were even closed (not ours thank goodness.  That would have put me over the edge realllll quick).

So, I wake up this morning to that sun shining.  Those birdies chirping.  And then I look at the temp.  19 degrees.  We ran with the wind whipping in our faces and dodging black ice slicks on the road.  Just cruel.

So I did what anyone else would do after my run/yoga class.  I took a scalding hot shower, immediately put on my PJs (yes, it is 1 pm here right now.  whatcha gonna say about it?), and hunkered down with my book  (Come Back by Claire and Mia Fontaine.  Highly recommend it) and fleece blanket.

But then I got hungry.  So I whipped up some Screw-You-Mother-Nature-Butternut Squash Soup.  It warmed my body and soul.  The weather channel says it doesn't look so promising for the rest of the weekend, so I'd better be sure I have leftovers.  I may have to make some cookies too.

The Stuff:
Olive Oil, Butternut Squash, Sweet Onion, Garlic Bulb, Curry Powder (optional), Chicken or Veggie stock
Spread some olive oil in a rimmed cookie sheet or roasting pan.  Slice 1 butternut squash in half and clean out the seed and gunk. Salt and pepper your squash. Place it cut side down on the prepared cookie sheet, making sure it gets covered with oil.  Slice 1 small onion in half, place it with squash.  Take a whole garlic bulb, cut the top off of it, drizzle some oil into it and place on sheet.
Roast in preheated 350 degree oven for about 45 minutes, until everything is tender (you may need to take onion out earlier).  
Once it is cool to handle, scoop out the flesh of the squash into a processor or your trusty blender.  Add the onion.  Squeeze out half of the roasted garlic bulb (i used probably 5 roasted cloves? just use the pulp, not the papery outside of the garlic).  Add 1 cup of stock broth.  Add salt and pepper to your liking and I also added 1 tsp of curry powder (love curry lately). Blend and gradually add more chicken stock until it reaches your desired consistency.

1 comment:

  1. That looks good, but I can't help but view the soup as a vehicle for eating more croutons; I would top off a bowl with a small handful of them.