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CurriedButternutSquashSoup-medium1
Appetizers/Starters, Dinner, Lunch, Soups

Curried Butternut Squash Soup

Ok, back from a little hiatus from blogging about food, but here I am again. The weather has been miserable, even for New England spring weather, so I made this butternut squash soup as comfort food. It’s lovely and super easy. Besides having to roast the squash for an hour (which is hands off) I think the whole thing took an additional 15 minutes beyond that. And you could use any other kind of squash or pumpkin too. The curry is super nice, so if you can, serve with naan (both Trader Joes and Whole Food sell some good naan, if you are so included).
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potatoleekbaconsoup-medium1
Dinner, Lunch, Soups

Creamy Potato Leek and Bacon Soup

Another “cold-weather” recipe. This weekend, it was kinda cold and rainy here in Boston. No big deal — it is November, after all — but it did inspire me to make another cold weather meal. This is very creamy, even though it uses only milk, not cream. The trick is to use a combination of both mealy (ie. russetts) and waxy (red, yukon gold) potatoes. The russetts fall apart and lend their starch to the broth, versus the waxy that hold together. I even used a few purple potatoes in mine, just for contrast.
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sweetpotatoshrimpchowder-medium1
Dinner, Lunch, Soups

Sweet Potato and Shrimp Chowder

I had bought some sweet potatoes at the farmer’s market the other weekend, with the full intent of making sweet potato fries (which I love), but somehow today was another “cold weather food day” so here I am, making another soup. Added some shrimp just because I had them in the freezer. And there are leftovers.

PS: don’t tell me that it looks like baby food. Should have added more cream at the end because it got a little thick after I added the shrimp/prawns. Adjust the cream level as needed!
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