Just a quick post to say that I made Kim’s Curried Soup tonight and it was quite good. I made the vegetarian version with chickpeas. In addition to the vegetables called for in the recipe, I also included some diced red bell pepper. Instead of kale, I used fresh spinach and I also added a bit of ginger, cinnamon and cumin which are traditional Indian spices and go well with curry. I couldn’t find naan bread here so I served the soup with toasted whole grain pita bread cut in wedges. The soup was fragrant, tasty and quite easy. I’m sure it will find its way onto our menu several times this winter.
Now, as for that butternut squash/apple/onion casserole on Monday? It was… *different*. Not bad but not something I’d make again. There was quite a bit of it left and since I hate to waste food I’m going to purée it, freeze in one cup portions and then add it to vegetable soups. I think it was more of a texture issue rather than taste so it should be fine in a big pot of soup. If anyone wants the recipe I’ll be happy to share it, and as a side dish it might be okay. It just didn’t suit us as a main dish.