If I make something traditional: chicken noodle, vegetable, tomato.... they'll eat it. But they only eat it once. Leftover soup doesn't appeal to them in the least. Conversely, I think soup -- like chili and spaghetti sauce -- gets better after it hangs out in the fridge and all the flavors meld and intensify. Apparently I'm a weirdo. They also don't care for strange soups; only easily identifiable soups reminiscent of popular Campbell flavors get their vote (which is strange, because Sam loves Thai soups and Vietnamese Pho).
Well I get tired of chicken noodle. I want something different and since I will be the one eating leftover soup for lunch every single day, I get to pick the soups (not to mention, I'm the only doing all of the shopping, chopping, and cooking). This week was a me choice: Curried Butternut Squash Soup.
It is absolutely heavenly. As a plus, it not only is chock-full of butternut squash goodness, but it also has Granny Smith apples. Healthy, spicy, and delicious.
|Apples, celery, and onions browning in a bit of butter. Between that and the freshly roasted butternut squash, my kitchen was smelling awesome!|
I didn't change a thing in the recipe, except that I didn't put cheese on top of the soup. I'm thinking about trying this same recipe, but replacing the butternut squash with sweet potato. I have a picture of the soup in progress, but I couldn't get an attractive picture of the after results. Visit the Cooking Light website here for a delicious picture of the soup.
Because I didn't adapt this recipe in any way, visit the link above for the recipe. I don't like to type out unchanged recipes due to copyright issues. Let me know what you think. I thought the soup smooth but kicky (like me).
Previous Super Soups:
Week 1 -- Chicken Stock