Monday, October 12, 2009

The Weekly Soup

Soup Kitchen
Originally uploaded by glenda.suebee
It is Thanksgiving Monday, the day when most Canadians are putting away their summer lawn furniture, checking the Canadian Tire circulars for sales on shovels and rakes and making soup out of the leftovers. I did all of the above.

When a chill appears in the air, I make a natural switch from salads to soups and so to will Black by Popular Demand. The Weeky Salad feature will disappear for a few months and be replaced with The Weekly Soup.

But don't be sad, fair reader. Soup is not a harbinger of doom! In so many ways it is better than salad. Can you freeze salad? No. Can you put salad in a thermos? No. Can you bring salad to a pot luck? Well, yeah, I guess you can but it looks way better in a Le Creuset, non?

Here's the 1st Weekly Soup of the Obama era. Enjoy!

Winter Squash and Apple Soup

Grab whatever is left of your leftover roasted squash and throw it in a pot with 4 cups of chicken broth (veggie broth works great, too). In another pan sautee 1 diced onion, 2 diced apples and 1 diced clove of garlic. When soft throw it in with the squash. Add 2 tablespoons curry powder, a dash of cayenne and some salt and pepper. Throw it in a blender (or wand it) and call it a day. Add a dollop of sour cream for flair.


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