For President's Day my sister came to visit and it was a much needed girls weekend. We discovered an amazing new brunch place in Williamsburg (Sunday in Brooklyn), checked out the new Bluestone Lane location in DUMBO, and spent a lot of time outside since it was so nice. It was the perfect weekend of doing some exploring, but mainly just relaxing. Wouldn't it be nice if all weekends were three days?
In other news, I just bought a new camera and I have been loving it! It feels like it is a grown-up camera, lol. Whenever I take a photo I am amazed by the smoothness of the shutter. It's definitely inspiring me to spend more time outdoors taking pictures, and I'm also thinking of getting a film camera to experiment with that. During the winter when it's so cold, I've been really bad about using my camera for anything besides food photos but my new goal is to make a concerted effort to do more! Hopefully I will have more than just food pictures to share on the blog soon. Stay tuned! But for now, we have this Butternut Squash Coconut Soup...
Butternut squash soup is one of my all time favorite soups, and over the weekend I was craving it. I made a vegan version by adding coconut cream, which gave it extra heartiness, and topped it with cinnamon-roasted chick peas.
In a large pot, add squash, garlic, water, and broth and simmer until squash is soft. Add in spices and stir.
In batches, pour soup into blender and blend until smooth. Into each portion, add in a bit of coconut cream (and more water if it's too thick for your liking). Transfer blended soup back into pot and continue stirring. Add in more spices to your taste level. Eat warm!
Butternut Squash Coconut Soup
- 1 1/2 lbs butternut squash, peeled, seeded and diced
- 1/2 can coconut cream
- 2 cups vegetable broth
- 2 cups water
- 2 garlic cloves, peeled and chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon salt