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The law being a cold, of course.
My honey is just getting over the cold he got on New Year's eve. My youngest has been hacking and miserable since Jan 2. Now it's my turn, of course. I thought maybe I could escape it all together by being overly diligent with hand washing, up-ing my vitamin C, increasing my fluids, and keeping at least 8 feet distance from my loved ones (jk). But the good fight wasn't enough, of course. This is also the week my class load is extra heavy as I am subbing and teaching 8 classes rather than 5 this week with several back to back. Of course. So along with my daily multi with extra C and Advil, this is the plan:
And today, this:
Butternut Squash Soup
What you'll need:
about 1 1/2 pounds of butternut squash (one smallish/medium sized squash),
peeled, seeded and cut into one inch cubes
1/2 Tbsp butter or margarine
1/2 small apple, peeled, cored, and diced
1/2 small onion, chopped
1/2 tsp dried sage
2 cups vegetable or chicken broth
salt and pepper to taste
1/8 tsp cumin, more or less according to taste
1-2 Tbsp heavy cream, optional
What you'll do:
Roast prepared squash in the oven at 350 for about 30 minutes until soft. Meanwhile, saute onion and apple in the butter until softened and just starting to turn golden. Remove from heat until squash is ready. Add in roasted squash and mash with back of fork. Stir in vegetable or chicken broth and sage. Salt and pepper lightly and bring to a simmer. Reduce heat, cover, and continue cooking for about 15 minutes. Remove from heat and allow to cool for at least 20 minutes. In batches, pulse in food processor until smooth. Add water or additional broth if soup thickens too much. (I added almost a cup of water.) If making ahead of time, this is the point when soup could be refrigerated or frozen. When ready to eat, reheat. Stir in cumin and salt and pepper again if necessary If you're feeling decadent, stir in 1-2 tablespoons of heavy cream just before serving. I didn't have any cream but thought it was delicious as is!