Monday, November 15, 2010

The Dawn of a New Era

I'm back! There's a spring in my step and a frog in my throat so I guess I'm on the mend from my lingering cold/flu thing. Lunch today was decidedly different from last week. The lasagna-less details below:
  • salad with carrots
  • mini fuji apple
  • pita chips (I got these "Reduced Guilt" ones from TJ's)
  • butternut squash and lentil soup
Prepare for another week with a lot of repeats because I made like 10 gallons of this soup:

Adzuki Butternut Squash Soup Recipe

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon (ground) coriander

1-2 teaspoons finely chopped chipotle pepper

2 medium-large onions, minced

6 cloves garlic, minced

4 cups butternut squash, peeled and diced

5 cups vegetable stock or filtered water

1 large or 2 medium red bell peppers, diced

2 teaspoons sea salt

4 cups cooked or canned adzuki beans, rinsed

A few sprigs fresh cilantro or cilantro drizzle (finely mince a handful of cilantro and pour just enough olive oil over to cover - plus a couple pinches of salt)

Heat the oil in a soup pot over medium heat. Add the cinnamon, coriander, and chipotle and saute for about 2 minutes until aromatic. Add the onions and saute for another 8 minutes, until translucent (add a splash of water to prevent sticking if needed). Add the garlic and squash, stir, and then pour in stock or water.

Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for about 6 minutes, until the squash begins to soften.

Once the squash has softened, use a potato masher and start breaking up the squash a bit. Add red peppers and salt, and cook for 6 minutes more before adding the beans and cooking for 5 minutes more, until hot. Serve garnished (or drizzled) with the cilantro.

Serves about 8

I substituted lentils because I didn't have adzuki beans in the house. The big surprise is that I used the same butternut squash that we got in our CSA haul from October 26! Actually, the even bigger surprise is that I have absolutely no problem eating this. I'm talking mushed up squash here! Who woulda thunk it! But this is actually the second time I've made this soup and I still love it. I can't explain why the texture/color of the squash doesn't even phase me in this form, but roasted or pureed is a total deal breaker. Go figure.

Speaking the inexplicableness of food aversions. I DRANK BEET JUICE TONIGHT! Yes, after ranting about the evils of beets, I actually consumed the vile root in its essence. My Weight Watcher buddy (and wise yogi), Corinna, invited me over to her apartment tonight for a juice cocktail party. Well, it was just me and her and her very funny boyfriend, but we made it a party. Anyway, she has this badass juicer that strangles every last drop of liquid from fruits and veggies without even a shred of pulp or grit getting into the glass. We made a cocktail of pear, apple, carrot, orange, mango, kiwi and yes, beet juices. Corinna was so nice, she even cut the beet and hid it until the very last second because she knew I couldn't stand the sight of the blood. I'm pleased to report it was actually really tasty! Delicious, in fact! Thanks Corinna! Baby steps, people. Baby steps.


  1. The best thing about 10 gallons of soup is that there is something steady in my belly every day. I love love leftovers. Sweet! FYI the soup is amazing!

  2. GAA!! Did you hear about the bottles of beet juice I was drinking before the marathon? I had read somewhere that it's like reeeeeeaaaaaally good for increasing your VO2 max, which basically means more energy for endurance athletes.

    Can't say whether or not it helped... but every time I peed that week I thought I was dying...