This past week has been a strange one of sorts. The beating heart of my entire cooking operation is undergoing some cosmetic changes. Frankly I’ve been putting this project off for years because I knew what it would entail. Chaos. And for someone with anxiety, chaos in the house means chaos in the head.
I prefer order or at least some form of it. Call me crazy but if my surroundings are in a state of disarray, so is the general state of my mind. I’ve never been good at the compartmentalization business and just find myself wanting to escape from crazy messes or ignore them all together (and watch 2 hours of Chvrches videos instead). And by no means am I a neat freak or even overly organized. Hardly! But I need some sort of order, I need things to be as Anthony Bourdain so famously liked to say, mis-en-place. And I agree, I just like my shit to be in its right place so I can easily access it.
So right now, everything is everywhere and life with two small children and a husband who’s been knee deep in paint most of the day, has been trying. But I’m adapting; managing to cook as best as I can in the shell that used to be the kitchen.
I’m sticking with dishes that can be made simply without a ton of pots, without a lot of space, without a lot of fuss. For me, that’s always been soup. Soup is not a fussy food and it’s almost impossible to screw it up.
And since it’s fall and already too cold for my liking, I decided a warming, curried butternut squash soup would do. The effort required for this one is pretty minimal. You cut some vegetables, throw them in the oven, roast them for a while, toss them in a pot of broth and when finished cooking, puree the whole thing. Voila!
So whether you have an upside down kitchen or a perfectly organized one, you’ll be able to successfully make this curried butternut squash soup in under an hour.
curried butternut squash soup
Prep time: 5-10 minutes
Cooking time: 40 minutes
1 medium butternut squash, peeled and cut into cubes
1 small sweet potato, peeled and cut into cubes
1 medium apple, peeled and cut into large chunks
1 garlic clove, peeled - left whole
1 medium onion, peeled and cut into large chunks
2 tbsp avocado oil
1 tbsp fresh thyme (or 1/2 dry)
1/2 tsp salt (you can always add more later)
1/4 tsp pepper
1/4 tsp ginger
1/8 tsp curry powder
4 cups chicken broth or vegetable broth (I like this one)
optional: pumpkin seeds and almond slices
optional: coconut milk
large soup pan
food processor or blender
foil or parchment paper
Preheat oven to 375 degrees. Add vegetables to parchment paper lined roasting sheet. Add thyme, avocado oil, salt and pepper and toss everything together. Roast for 25-30 minutes stirring once half way through. Cook until all vegetables are soft.
Meanwhile, add broth to soup pan and start heating it. Once vegetables are finished roasting, remove garlic clove and discard, add all veggies to broth along with ginger and curry powder and simmer on medium-low for 10 minutes. Remove from heat.
Let cool for a few minutes before adding to blender or food processor. Add a little at a time as adding to much of the soup to the food processor/blender creates quite the mess.
Serve on its own or with a splash of coconut milk, almond slices and pumpkin seeds.