This roasted butternut squash soup has a smooth taste and a touch of hot chili to warm up frigid winter nights.
Archive for the ‘Soup’ Category
Amid the medal count predictions, fears of terrorist attacks, and complaints of no hot water (or even finished rooms) from the media hotels, you may have missed this fact from Sochi: Olympic officials estimated that 70,000 gallons of borscht (beet soup) will be served during the 2014 Winter Games.
The Monitor’s reporter at the Games, Mark Sappenfield, asked me via Twitter if I was planning to do a Russia-inspired food blog post. (Go follow Mark, @sappenfieldm, you’ll get his honest impressions from Sochi as he reports on his seventh Olympics and encounters things like a $100 laundry fee for a load that would fill half a basket.)
Winter cooking is all about root vegetables, cutting back a bit on meat, and making big pots of soups and stews to serve up by the bowlfuls to friends or freeze for another day when I don’t feel like cooking from scratch.
When this sweet potato chili came across the transom from Family Circle, I was intrigued. It’s a slow cooker recipe, too. I don’t have a fancy slow cooker. I have a 1970s orange-yellow slow cooker with a missing knob. It’s nothing like the squat, chrome-trimmed counterparts of today’s slow cookers, but I like the Danish modern style of my simple cooker, despite its major flaw.
I wanted to host some friends to watch “Sound of Music Live!” on NBC with Carrie Underwood so I sent out an enticing e-mail promising hearty soup, bread, and freshly baked cookies. Somehow I managed to convince three friends to show up.
About five minutes into the production, the soup was stealing the show. “This is melt-in-your-mouth good,” said Christy. “Can you give me the recipe?”
Rebecca, who had arrived announcing she had already had dinner, had two bowlfuls.