I made a delicious of of my very easy very yummy squash soup the other day, and I thought I would share the recipe with you fine people.
I start out by chopping up a large Spanish onion, and a few stalks of celery. I then saute the onion and the celery in a tablespoon or two of olive oil with a dash of salt and pepper until they are softened and glistening. Meanwhile I cube a medium sized butternut squash.
I then add the butternut squash and a tablespoon or so (more or less according to taste) or Red Thai Curry Paste to the onion and celery.
After they have softened up a little I add a couple cups of water or chicken stock (depending on what I have) to the mixture and allow it to soften some more. When the squash is cooked I pour the mixture into a food processor and blend it. After it is all smooth and blended I add 1 can of coconut milk, stir it in, and serve. It is very tasty, especially with some nice crusty bread :)
Finally here at my first pair of toe up socks, knit with Confetti superwash cotton/wool blend. I am very happy with the socks, except that the cuff is quite tight. I blame the cotton's non stretchyness, as I cast off twice and worked REALLY hard at keeping it loose. Thanks Steph for showing me how to start the toe!