Sunday, September 27, 2009

Hey, it's been a while...

And you don't even get anything funny. All you get is a recipe for magical vegan butternut squash soup, primarily because it's my own recipe, and I'm feeling rather proud of it. Here goes!

1 big ass butternut squash, peeled & chopped (the smaller you chop, the quicker it cooks, but the longer you chop)
1 big ass onion, cut up any old how you like
4 cups vegetable broth (barbarians can use chicken stock)
2 tbsp vegan margarine (yes, you could use butter)
2 tsp mild curry powder
1/2 tsp coriander
1/4 tsp oregano
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp white pepper
lil bit o' salt
1 bay leaf

Do this:
In a big pot, melt the butter & saute the onions over medium heat for about 10 minutes til they are all floppy & caramelized. Then throw everything else in. Make sure there is enough liquid to cover all the vegetables; if not, you can add more stock, or just water would be fine also. Simmer until the chunks of squash are mushy - the smaller your chunks, the sooner this will happen. Just give them a poke with your spoon and if they dent easily, they're ready. Fish out the bay leaf and discard it. Put half the squash chunks, onion, and broth into the blender and puree. Be careful of the steam building up in your blender - open the little hole on the blender's lid and cover with a kitchen towel so the steam can escape, thus avoiding explosion and injury. Pour the pureed goodness into a container, and repeat for the other half of the veggies & broth.

Eat. Thank me later.