Daily Archives: February 9, 2014

the right way and there’s my way

It’s snowing again NY and being that I’ve spent the better part of my day in bed, it only seems appropriate to go ahead and post this warm meal tonight.

I frequently find myself arriving home after work, so cold, that my mind can’t function and all I can do is cook. Can’t go to sleep, can’t get on the computer, can’t take off my coat, shoes or Earmuffs by Dre, all I can do is cook.

For this dinner, there’s the long, vegan way and the quick “I’m so cold, I can’t function” way.

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Butternut Squash Soup

Ingredients for the right way include:

1 butternut squash
4 tablespoons of olive oil
1 large onion
2 cups of water or vegetable broth
Large handful of fresh cilantro
Sea salt and pepper
Few drops of vanilla extract

My way includes:

1 carton of organic butternut squash soup
olive oil to cover the bottom of the pot
1 small onion
Large handful of fresh cilantro
Few drops of vanilla extract
Half an avocado

The right way says to heat your oven to 400 degrees, stab holes into the butternut squash with a fork and rub olive oil on the outside. Bake it in a shallow roasting dish for one hour (this length of time is exactly why I did not do this on a week night). Let it cool long enough to work with, cut it in half, scoop out the seeds and remove the skin. Cook the chopped onion in olive oil until it is almost see through. ¬†Add the squash and a couple minutes later, the water or veggie broth. Bring it to a boil, and then you’ll need to let it simmer for about 25 minutes. While it’s cooking add salt, pepper and vanilla. Put the soup in the blender and give it a quick whirl. Transfer the soup back to the pot, heat it again. Serve with the chopped cilantro on top.

Although I did use real onions and blend the bland carton of butternut squash soup, in the cheaters way to do it, you can use a little onion powder and the directions are similar to above. Salt, pepper, vanilla to taste, bring to a boil and simmer for about 20 minutes and serve with your avocados and cilantro.

I also tried it another way, without vanilla but with 1/2 teaspoon of cumin, cayenne and sliced almonds roasted in garlic and butter. This was good with a little extra pepper too.

You have plenty of options.

xo Rae