And Now for Something Completely Different...

I've never posted a recipe before, so I'm going to give it a whirl ~~ complete with pictures.  No, it's not a Honduran recipe, but one that is very easy and can be duplicated in YOUR kitchen with so little effort.  I get a lot of good comments whenever I post pictures to my Food Porn album on Facebook, so I thought maybe you, my dear, faithful readers, would enjoy this.

If you like the idea of me occasionally posting recipes, let me know ~~ either in a comment below, or a Facebook message.  Heck, you can even send me an email.  Your choice.

Creamy Curried Butternut Squash Soup
(Since this is a soup, the quantity of ingredients is not a hard and fast rule.  I'm starting with suggested amounts.  Adjust to your taste.)

1 medium onion, chopped
3-300 cloves of garlic, to taste, roughly chopped
1 or 2 butternut squash, peeled and cut into 1" or so cubes
Olive oil, salt, pepper
1-2 Tbs. red curry paste, or to taste
4-6 cups chicken stock or broth (homemade is always best, but use what you've got)
1-2 cups milk
Sour cream, for garnish
Freshly grated nutmeg, for garnish

Toss the onion, garlic and squash in a large, heavy saucepan.  Add some olive oil and begin to saute over medium heat.

Stir occasionally, for 20 minutes or so, until the onions caramelize a bit.

 Add some salt, pepper and red curry paste, to taste.  Make sure you scrape the bottom of the pan to loosen all that deliciousness.

Add the chicken broth and let everything simmer for another 20 minutes or so.

When your soup looks like this...

Get out the immersion blender and whir away.  You can also do this in a regular blender, but let's face it, an immersion blender is pretty freaking cool!!

Add some milk and blend a bit more if you need to.  Reheat.

When all is said and done, your soup should look something like this...

Ladle into a bowl, garnish with sour cream and freshly grated nutmeg, and enjoy!

Now, wasn't that easy??  I used very little salt because my chicken stock had salt in it when I made it.  I didn't use any other spices, other than the curry paste, because I wanted the squash flavor to really stand out.  You could use coconut milk instead of regular milk.  Ditch the chicken stock for some veggie stock and you've got a vegetarian dish.  Vegan, too, if you use coconut milk.

If you'd like to see more recipes from time to time, let me know.  If this was enough, or too much, you can tell me that, too.  I can take it.

Also, are there any other topics you'd like to see me write about?  Any questions you might have about my life in Honduras?  Here's your chance to tell me what you're thinkin'.