Friday was a day of pleasant surprises. I opened an unexpected package from Dot yesterday.
It was a smoky bluegreen version of this JJill ultrasoft kimono sleeve cardigan. It's a soft cotton and cashmere blend, so very lovely.
The other surprise was this a combination of this and this soup from Joy the Baker. I used sweet potato instead of pumpkin, because I have a strong aversion to pumpkin in savory dishes.First, tossed the chopped butternut squash, sweet potato, and leeks in a bit of olive oil, sea salt, and fresh ground pepper on a baking sheet and roasted them in a 375 degree oven. I haven't smelled anything that amazing cooking in our oven.....ever before. I'm serious. It had the most absolute mouthwatering aroma! I sauteed the onion, garlic and ginger in a bit of olive oil in a skillet, then added a bit of the chicken broth, and spices. I also added a tablespoon or so of brown sugar, and a dash of nutmeg. I pureed about a cup or so of the roasted veggies, in the food processor with a bit more of the chicken broth, and then added it to the skillet. We don't really care for pureed soup that much, so added the rest in their chunky form. With a sprinkling of fresh ground pepper and feta cheese crumbles, it may not look as pretty, but it was mmmmmmm, good. I have to admit I was a bit dubious about this recipe, as I've tried several different pumpkin soup recipes and didn't care for them. I was afraid this would be similar, but with the chunkier version, and sweet potato swap.... thankfully it was not. Surprise! The curry flavor is mild and pleasant.