My muse took one of her impromptu vacation as she tends to do every now and again. One of the reasons I wasn’t going to do the Nano Poblano. I decided to participate so I wasn’t going to give up before I even started. I never shared a food post before so this is my first time, being that preparing yesterday’s dinner dominated my writing time. I am working at becoming a vegan but at best I’ve been a vegetarian. I’m trying new things that will be satisfying and help me not miss eating meat.
To make make my butternut squash soup vegan I needed vegetable broth. Since I had to go out I ran several errands. I takes two buses to the get to the post office. From the post office I walked five blocks to the bank. Big deal you say. Yes it is a big deal for me. I suffer with Sciatica and I need two knee replacements. I suffer from COPD and other health issues that include Lupus. Also I’m over fifty, enough said. From the bank I took the same two buses in reverse to Walgreen’s (a pharmacy that carries a little of everything). I needed seltzer and hoped to get vegetable broth. Of course they didn’t have the broth I wanted so I walked another block to the grocery store with two heavy bottles of seltzer. A waste of time because they didn’t have the broth I wanted. My meal won’t be vegan so I may as well get the heavy cream being that I have to use chicken broth.
By the time I returned home I was tired but I wanted my soup. I diced up a few slices of red and green onions, half stalk of celery and three cloves of garlic. I put a stock pot of water on to boil and went to change my clothes. When I got back in the kitchen I turned the water down and cut my butternut squash, two carrots and a red delicious apple. The recipe I read called for a green apple but I used what I had. The green apple would have made the soup tart, the delicious one made it sweet (I peeled the skin off the apple because I wasn’t sure if it would get soft enough). I don’t measure or follow recipes unless it’s for cakes or cookies.
I boil water in the pot to rid the pot of any lingering flavors and also to make it hot. Now that all my ingredients were prepared to cook I poured the water out of the pot and melted coconut oil to sauté the onions, celery and garlic. Once they were soft and transparent I put the apple, carrots and squash in the pot. I poured the can of chicken broth over everything and add a little water. I was careful not to add too much. I wanted my soup to be thick not watery. I sprinkled garlic powder, onion powder, seasoning salt and a bit of cinnamon in the pot. After mixing the seasoning in I covered the pot. After it came to a boil I turned the fire down to let the mixture simmer.
At that time I could have written something for today. But I opted to read emails. After an hour the squash was soft, the carrots were still a bit tough so I gave it a few more minutes so I’ll say I let the pot simmer for an hour and twenty minutes. I then scooped the ingredients into the blender and puree the mixture. I did it in two batches. Once my soup was nice and creamy I put it back in the pot and stirred in the heavy cream. If it was going to be vegan I would have used almond milk.
I ate a bowl and it tasted heavenly. It was my first time making the soup and tasting it. Trust me it won’t be my last. By this time it was almost five in the evening, the time my body usually shuts down. I took a shower and crawled in bed to watch TV. Yesterday Mark gave a review of a movie on HBO, Lone Survivor so I decided to watch it. I was an intense movie. Full of action and I did a lot of gasping. The movie is based on a true story. The one thing that touched me was that it showed humanity after the terror the lone survivor encountered.
So I got my first post done and hopefully I will be successful with the Nano Poblano.