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!
2 comments:
The socks look great and the soup looks delicious!
I've been meaning to tell you: Your red measuring tape was under the chair when you left KOL last week. I've got it and will bring it to KOL this week.
Your socks are so cheery and cute! And thanks for sharing that recipe- I love a good squash soup, and this time of year, there's somethnig so soul food about it.
- Julie
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