Day 67, Be Brave Project; Fabulous Autumn Soup Recipe

What a lovely weekend; no opiates, no tortuous pain or grotesque resemblence to Joseph Merrick. . . shopping and exercise and cooking, reading the newspapers and watching tv. I don't have much time to write this a.m., as I have to go get blood tests near Columbus Circle and I can't eat or drink tea until then.

But I did create a beautiful autumnal soup recipe from what I had around the house this weekend, so I will write it down:

Sweet Potato, Ginger, and Roasted Butternut Squash Soup

1 onion, chopped

1 clove of garlic, chopped

1 thumb of ginger, chopped

1 carrot, chopped

T of olive oil

1/2 t of nutmeg

Saute these over a low flame for 7 minutes, then add:

6 cups of chicken broth

1 peeled and coarsely chopped sweet potato

Let simmer over medium flame for 15 minutes, then add:

1 medium roasted butternut squash--no skin, of course. (I had one as a leftover--cook for 2x as long as the recipe advises.)

Mix, and then blend with immersion blender. Add:

salt

pepper

2 t brown sugar

1 shake Louisiana hot sauce

Let simmer over very low flame for a bit. Ideally, you would turn off the flame and let the soup sit for an hour or two for the flavors to blend (best is if you make it the day before serving). Serve garnished with a dollop of cream and sage or chives, as above, or just on its own.

4 servings.