Jamie made butternut squash soup last year during the Superbowl. It was the first time I’ve ever had it and it was freaking delicious. I’ve always been afraid to make it for some reason but after I tried it, I told myself I’d get over it so here we are.
I’m not sure what she puts in hers but hers tastes better. After putting in Harissa Hot Sauce, the spice level was perfect. I found this at World Market last week. Comparing it with Scruffy’s family’s recipe, this one is smoother and much spicier. I’m just happy I don’t have to make it myself now!
Colouring and Westworld tonight has been peaceful. This isn’t even my entire colour set! I haven’t coloured in a long time and June pointed out, when she saw me at it again, that I usually colour when I’m unhappy or stressed about something. I looked back on the dates of when I completed the pages and I realized it always takes me a while to figure out why. I’m not sure why I’m colouring now but I’d like to think it’s because I just want to.
- 1 medium butternut squash peeled, seeded, and roughly chopped
- 1 medium yellow onion roughly chopped
- 4 cloves garlic
- drizzle of olive oil to taste
- 3-4 cups vegetable broth
- 1/2 tsp ginger grounded
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp thyme fresh
- 1/4 cup coconut milk
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Add all ingredients but the thyme and coconut milk into the Crockpot.
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Cover and cook on high heat for 4 hours.
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Blend until smooth.
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Add thyme and coconut milk and blend to incorporate.
For more heat, add in some hot sauce!
