I’m not one to use my blog to push yummy recipes; that’s what food blogs are for, and I am a fan of following those separately. However, last night I made the most delicious soup that just cannot go unnoticed by my loyal followers. Keeping in tradition with the style of my blog, though, I’ll give you the low-down on our evening and link you to the page where I found the recipe. I’m not going to masquerade as a recipe blogger by posting the ingredients and instructions here.
The weather has finally turned a bit here on the Costa del Sol, and we are experiencing chillier temperatures. With a changing atmosphere comes changing appetites! Now, Matt loves butternut squash. If we go out for a meal and the restaurant offers some sort of butternut squash soup, we almost always order it with our meal. Thus began my search for an easy, but delicious, butternut squash recipe. The result? Gordon Ramsay’s Spiced Carrot and Butternut Squash Soup. So easy, so good.
I adapted the recipe a bit for our personal taste. Matt orders all of his food “sin cebolla,” meaning “without onion.” Since this soup calls for red onion, I simply removed the ingredient and sweated the garlic in the olive oil on its own for a shorter amount of time. The ingredients that really make this dish complete are the red chilies and the thyme. I’m not usually a big fan of thyme, and the first time I made this soup I left it out. I went out on a limb last night and added it with the chilies and boy did it add nice depth. Also, I purchased a larger chili, because I like my food spicy, and that made a big difference for my taste buds. Another difference I made to this dish: I used my immersion blender to make the soup creamy before adding the pasta. I’m not overly fond of chunky soups, so this was a must for me.
The finished product was a delicious masterpiece! It’s a fairly low-cal recipe since it does not call for butter or cream. The squash and the carrot together were really nice and it was perfectly spicy. Don’t think I was done there, though. I made a couple of grilled cheese sandwiches on the stove to accompany the soup. I highly recommend this dish for anyone that needs to be warmed up and loves a hearty soup. I just wish that at the time, I had the foresight to take a picture of our content faces as proof for this post.
Bellies full and not wanting to step foot outside, we settled in to watch a movie and relax. I believe around this time last year, Matt and I were cooking at home nearly every day and we went through so many movies we eventually ran out of things to watch. Clearly, you can move the person from country to country, but you can’t change their day-to-day routine, no matter how different the customs. 😉