Curried Comfort Food

Well hello, Monday, what are you doing back so quick? It was a productive weekend banging out chores and pulling off a 9-mile run for half marathon training. After a day full of rain Saturday it’s starting to feel like fall here finally! The pups are enjoying the cooler temps.

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It’s almost chilly at night and I’m ready to trade triple-digit heat for turning leaves and pumpkins! And butternut squashes since we have many of them popping up in our garden now.

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I was feeling a little drained yesterday after my long run and craving something hearty for dinner, something that celebrates fall with a little flare and would be perfect to use one of our butternuts in. I skinned, seeded, and chopped one up and just tossed it and a bunch of other ingredients into a large soup pot until it worked.

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The staring spice was curry powder because it just goes so well with butternut squash to me adding a rich and warm flavor.

I did not add oil or saute the onions for this recipe since I’m reducing my oil and fried foods intake and the onions really did not need it, they added a nice flavor as is.

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The curry powder was nicely strong and blended beautifully with the squash chunks making this a very hearty one-pot meal.

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The flavor was warm with a satisfying level of spice that celebrated fall while having a creamy texture.

 

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And I have enough leftovers to get through a week or two of lunches!

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Comments

  1. says

    The Chi’s look adorable as always! So sweet! I’ll have to get Paco’s sweaters out soon! It’s been chilly here! That certainly looks like a Comfort Food, indeed! YUM!

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