Carrot & Butter Nut Squash Soup And Salad


Today’s dinner was Soup & Salad.



Soup was Carrot & Butternut squash Soup – just because I wanted to use up the butternut squash left in the fridge before it went off.  Very simple: I sautéed chopped onion with cumin, coriander, curry powder, salt & pepper then added carrot slices, water just below the carrots, simmered it for 10 minutes, then added butternut squash slices, simmered it again until it was nice and soft then put it in the blender.  It was very sweet with nice flavour from the spices and the vegetables.






Then a salad.  The reason I decided to make a salad was because we had 3 avocados.  However, they were all off!  So sad!  A main dish salad without avocado…  I would have cooked some chicken breast but I assumed there will be at least 1 good avocado that could be used among the three.  Big mistake.  So it was quite a light salad – cucumber, tomato, boiled egg, apple, butter beans, chorizo, red pepper, yellow pepper, celery, onion, lettuce leaves.





Fortunately, the soup was relatively filling so we felt OK after the salad although there was no avocado.




Leave a Reply