For the past month I’ve made a big pot of soup each week. I’ve also realized that I probably need more spoons and bowls to keep up with my soup addiction. I typically make Indian or Mexican spiced soups so I went a bit out of my comfort zone with this one but the results where oh-so-delicious. Two thumbs up from a lucky taste tester too!…
On the first day of spring, I found myself making a bit pot of hot soup. Why? Well, mostly because my love for soup is enduring and season-less, but also because it was snowing. That’s right. More snow in Boston. At this point I oscillate between thinking “what’s another 2 inches?” and “are you kidding me? Really? The 108 inches wasn’t enough?”. Luckily I can’t be mad when soup is involved so my attitude towards the snow was closer to the former….
I’ve run out of ways to declare my love for soup. But if you haven’t caught on, I love soup. In any and all forms. This soup recipe started out with an intention to make chili, but quickly evolved based mostly on the fact that I had a bunch of carrots and carrots don’t typically show up in chili. However, carrots are at the core of any soup. Therefore, the carrots were added to the pot and transformed the butternut squash and black beans into a warm, spicy soup. My recipe thoughts are sporadic, but hey, I cook out of convenience mostly and I think that’s realistic.
It’s soup time! If it were up to me, soup time would be every time. As previously declared, I love all soup but creamy, pureed soups are one of my favorites to make and eat. Pureed soups are extremely versatile, creamy without being heavy, and it doesn’t matter how you chop the vegetables because it all is blended anyways.
I walked into Trader Joe’s and audibly squealed when I saw the bin of delicata squashes (I’m pretty sure other foodie dietitians do this too). My favorite squashes are finally in stores! I’ve mentioned before that the change of season does bring some of my favorite foods and squashes definitely top that list.
Fall also means it’s the acceptable soup season. I say “acceptable” because I would happily eat soup breakfast, lunch, and dinner year-round. It is one of my favorite meals and my favorite thing to concoct in the kitchen. You can expect many soup and stew recipes in the coming months….