Rachel and I just got back from a week in a Caribbean paradise, so getting off the plane in 5-degree weather (in short-sleeves, no less) was a bit of a shock. It was probably that, coupled with a desire to eat in a somewhat more healthy manner, that led us to dub this week the Week of Soups.

We spent Sunday morning searching the magical Internet for soup recipes, and found three that sounded pretty good. The first one was this butternut squash soup recipe from All Recipes.

I shan't reproduce the recipe here, since you can click that link and see it for yourself, but it basically involves roasting a squash, a head of garlic, and some onions, pureeing them, and then simmering them with spices in vegetable broth. Really can't be simpler.



Rachel liked it, but I thought it was only OK. It had the sweetness that you expect from a butternut squash soup, but it interacted kind of oddly, for me, with the curry flavor. (It's entirely possible that lame curry powder and broth are to blame.) If I were doing this again, I might have sauteed the squash with the curry powder to bring out more flavor. I also think it needed some heat -- when we get the leftovers out of the freezer in a few weeks, I'll probably add a dash of cayenne.