Delicata squash and carrot soup


I had these 2 delicata squash that I needed to use because they were getting old. I was home all day so I roasted them in the oven following the instructions on the sticker that was on it.

To roast the squash: cut lengthwise and put cut side down with a couple tablespoons of water in a baking dish. Cover and roast at 375 degrees for about 35 minutes.

Recipe for the soup follows:
2 delicata squash roasted and removed from skin with spoon
24 baby carrots boiled until very soft
2 cloves garlic peeled and boiled withe carrots
Half inch size of fresh ginger peeled and also boiled with the carrots
Everything went into the blender even the boiling water. Seasoned with salt and pepper to taste. Added some soy milk -about half a cup- to get things moving and voila!

Oh! I also put about a teaspoon of curry powder in the blender, too.


Post-run snack

Post-run snack

After a late run last night, I was craving something a little salty but light. I made a quick miso soup with mushrooms and green onions and it was perfect!

A good start to a wonderful addition to my compost pile

A good start to a wonderful addition to my compost pile

I was so pleased with my idea to clean out my fridge and make a wonderful soup from my organic veggies that had seen better days. I got them all prepared and in the soup pot. I even used up the last of some organic veggie broth. Score! Then… I got caught up watching Chelsey Lately and completely forgot to turn the heat off so my soup could stop cooking. Dammit! So now this soup is going back to the earth via my compost pile and my dogs.