Over the weekend, my house was filled with soups.
On Friday, I decided to make a recipe out of the cookbook I will be reviewing this week: The New Mediterranean Diet Cookbook. The review comes out on Thursday, so stay tuned! Since the weather turned back to more seasonably cold temperatures, I figured a soup recipe was in the cards.
So, I decided to make Butternut Squash Soup, North Africa Style.
The recipe originally calls for pumpkin as the main squash, but since raw, whole pumpkins can be hard to find in the winter, I substituted butternut squash instead. This soup was somewhat similar to a different squash-based soup that I made earlier in the year. (Read that review here!)
While the first soup was much more milder, this soup definitely packed a punch! The combination of turmeric and the red pepper flakes really kicked this one up a notch. It would absolutely “wake you up” and restore your energy. While it was a bit too spicy for my tastes, it was still an easy and fun recipe to try out.
Some pictures of the process are below.
I’m getting better at remembering to take photos of the cooking process!
I also decided to make another soup over the weekend. This one was a basic chicken soup, but it was still quite tasty. I don’t have any pictures of that, but when I decide to feature it as its own blog post, I will remember to take some pics!
Needless to say, my household is goon on soup now for the week.
Happy cooking, Friends!