There is something in the air that made me crave rich and thick soup for dinner tonight. Oh, I think it has something to do with the cooler weather and early sunsets and that fall is here.
I get off work later than most people and currently have a long commute home. Most nights I get home around 7pm. If possible, I’d like to have dinner by 8pm so that I can study by 9pm. This is why I try to do all the prep-work for my meals on the weekend. I have also become creative with quick and easy weeknight meals.
But when you crave something in particular and the alternative of ordering it out is not option, you learn to be creative. I am picky with my food and don’t like things that are too salty or food that just has no texture.
I wanted soup tonight and I wanted to make it in less than 30 minutes. I’ve made soup from scratch and usually it involves soaking beans or lentils overnight and long wait while the soup simmers on the pot.
Solution? My semi-homemade lentils and squash soup.
I stopped by Wholefoods after work and picked up Kabocha squash, my favorite squash. There were plenty of varieties outside the store front.
They were all pretty and colorful. But I only had my eyes on Kabocha squash tonight.
I learned a trick to make cutting a squash easier. Put a dish towel underneath the cutting board so that it doesn’t move around. You save time and possibly a finger