Born within the enso of the world,
the human heart must also
become an enso.
The Dishwasher is gone for a couple days. Off fighting crime again. Whaddya gonna do?
Lu is licking herself incessantly next to me here and Em is watching the X files and doing her homework.
I’ve stuffed myself to popping with my new favorite soup, recipe follows, and several chocolate truffles and a glass of wine. The dishes. O the dishes. Maybe I’ll throw them out. That soup bowl is chipped anyway.
When my book opened up to this page in my cookbook I turned up my nose a little and thought why waste a beautiful butternut squash like that? But I tried it anyway and now I am in love.
Black Bean and Roasted Butternut Squash Soup
1 med butternut squash, peeled, seeded and cut
olive oil, a couple tablespoons
another couple tablespoons olive oil
1 onion chopped
8 cloves of garlic. really
1 jalapeno but I’ve made it without and it was just as good
1 14oz can of tomatoes
1 14 oz can of black beans
2 potatoes. any kind
32 oz veggie broth in a box
sprinkle of cumin powder
sprinkle of cayenne
toss in olive oil and sprinkle with salt and then roast the squash in 400 degree oven for about 1/2 hour.
Heat olive oil in pot and add garlic and onion saute until caramelized, about 20 minutes. Don’t burn the garlic. Add the tomatoes and cook for about 5 minutes. Add the beans, potatoes, broth and seasonings and simmer about 20 minutes or so. Add the squash and adjust seasonings.
Serve with avocado, sour cream, cilantro or green onions.