Butternut Squash Soup with Curry

Butternut squash was $1.50 each (EACH!) at Trader Joe’s recently so, naturally, I got the biggest one. Normally at my neighborhood grocery store they’re about $1.50/lb., so I couldn’t resist. When I impulsively went back for more the next week I realized I had perhaps a bit too much, so I chopped one up and froze it for later. (New obsession: freezing anything and everything so that I’ve always got key ingredients on hand.) Butternut/pumpkin and curry are two of my favorite flavor combinations, and this is its incarnation:

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Soupe à l’Oignon

soupe

This soup was inspired by my new, oven-safe ramekins that I am finding more and more uses for every day. French Onion Soup is one of my all-time favorites, but let’s be honest, I’ll eat anything with bread and bubbly cheese involved! This soup costs about $6 to make and serves about 5 (4 if you’re my husband and I). While you’re at it, might as well double the onions you caramelize and stash some away in the fridge for the million other things you can put them in (frittatas, sandwiches, etc.).

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