Soup's on!
Less than a week till Christmas... I'm sure you are all too busy to actually be reading this... so I'll keep it short and sweet (kinda like me)
Yes I'm doing shots of soup... don't you do that?
So are you done shopping? Waving a white flag and saying good enough? I still need to get to the post office to ship off my gifts to the family in NJ... hmmm they may not get there on time at this point... uhoh.
Butternut Squash Soup
by steph chows
1 medium butternut squash skin and seeds removed, cubed
1 medium white onion
5 garlic cloves chopped
1 tsp hot yellow curry powder (more or less to taste)
salt and pepper to taste
2 cups light coconut milk
water or stock to thin to desired consistency
Saute onion and garlic until fragrant and slightly browned, add spices and squash and continue to saute until squash is slightly tender. Add coconut milk and water and simmer until squash is wicked tender. Use an immersion blender to puree the soup to get rid of all the chunks.
Serve with toasted fresh whole wheat rolls.
YUM
Yes I'm doing shots of soup... don't you do that?
So are you done shopping? Waving a white flag and saying good enough? I still need to get to the post office to ship off my gifts to the family in NJ... hmmm they may not get there on time at this point... uhoh.
Butternut Squash Soup
by steph chows
1 medium butternut squash skin and seeds removed, cubed
1 medium white onion
5 garlic cloves chopped
1 tsp hot yellow curry powder (more or less to taste)
salt and pepper to taste
2 cups light coconut milk
water or stock to thin to desired consistency
Saute onion and garlic until fragrant and slightly browned, add spices and squash and continue to saute until squash is slightly tender. Add coconut milk and water and simmer until squash is wicked tender. Use an immersion blender to puree the soup to get rid of all the chunks.
Serve with toasted fresh whole wheat rolls.
YUM
Heather on 
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