I’m kind of obsessed with winter squash right now. Need proof? See my last post. Expect a plethora of squash-based recipes in the near future. Squash soup should be considered a comfort food, and roasted squash seeds are a bona fide healthy-ish binge food. To combat depression stemming from the results of the 2016 election, I’m eating a lot of squash. Because I feel sort of…squashed. Please enjoy this recipe, and use it to sooth your soul. Continue Reading
This soup provides a bounty of vitamins, without the fat, starch, excess carbs, and byproducts that vegetable soups often (unfortunately) contain. It’s kind of similar to one of those negative Weight Watchers points soups, but (I assure you) more satisfying and nutritious. Your flavor profile and physique will thank you.
In college I worked at a global-fusion restaurant/cafe called Pangea that specialized in soups and natural/organic/locally-sourced ingredients. *If any of you dear readers go to Ashland, Oregon, definitely eat there. It even has a collection of coffee table books for your viewing pleasure, including What The World Eats, which I consider one of the best and most culturally-relevant photo essays ever made. I would’ve written a 5-star yelp review for Pangea but I don’t know if I can; I think yelp prohibits all employees (former included) from yelping about businesses they are or once were affiliated with.