Dinner Hiatus but a Recipe

Well, instead of planning a worthwhile menu, I did this:

And then drove home alongside this the next day:

Which means, that this week's menu is BOR-ing and mind-numbingly easy, because I knew that my week would be full of grading and birthday celebrating, thus making dinner secondary.

It doesn't mean I didn't plan a menu; I did. I'm meticulous that way, but it's not worth sharing...except, my soup.

I received this recipe in college and have since modified beyond its original so much that the original is a faded memory.

I call it "Butternut Squash Soup". I know, real original. It's easy, healthy, and makes enough for a couple of dinners/lunches.

Ingredients:

1 large butternut squash, peeled, gutted, and cubed
1 medium onion chopped
2 cloves of garlic minced
1 apple/pear peeled, cored, and cubed.
32 oz of soup stock (chicken or veggie)
1 cup of apple juice (the good stuff, not the concentrate...or leave out if you want a more savory soup)
2 Tbsp of curry powder

Throw onions and garlic into a pot with some olive oil. Saute for a minute, then throw in the curry powder. Be careful not to burn the powder--keep stirring. After 5 minutes, throw in the rest of the ingredients or if you have crockpot, throw it all into the crockpot (cook on low all day for soup in the evening...that's what I did). Simmer until squash is soft. Blend up soup adding water until you like the consistency (I never do, but if you like a less thick soup, you'll need water). I use an immersion blender which is the best invention EVER! It makes blending soups so easy. Trust me, once you use it, your old blender will only be brought out for smoothies and margaritas!

Before serving taste for salt and pepper. Add accordingly.

Optional toppings: pesto swirled in, pumpkin seeds, croutons, shredded choice of cheese.

Non-optional: serve with crusty bread...you're going to want to sop up the rest of the soup in your bowl.

Bon appetit!