Zen Circle

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
some salt

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.
Yum.

Advertisements

I'm listening

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s