I love weekends. 48 hours of pure laziness or pure fun. We’re still under the weather sooo we chose laziness. The doc and I cheered with Nyquil and knocked out! The most awesome 7 hours of sleep I’ve had in I don’t know how long.
I don’t remember the doc accidentally elbowing me in the eye or the cats kneading my stomach and rubbing their faces on me. Nope.
I just know it happened because it’s an everyday thing.
As relaxing as that sleep was, I wanted something as relaxing and soothing to eat. So I made myself my most favorite fall soup.
Ew? I thought the same until I tried this about a year ago. I made thanksgiving dinner last year and it was a hit. Everyone talked about how delicious it was. I also pretended like I slaved away making that but it’s easy peasy. That was one dish I truly cheated on.
And I’ll show you how!
Unfortunately, my camera deleted pictures of the soup! So, photo courtesy by Fudge Ripple
Spicy Butternut Squash Soup
Yields 6 servings
32 ounce store-bought butternut squash soup (Mine was from Trader Joe’s)
1/2 cup crème fraîche or full fat sour cream
1 teaspoon cumin powder
1/2 curry powder
1/2 cayenne powder
pinch ground pepper
pinch of cinnamon
Ready for the directions?
Warm up boxed soup on the stove. Add all the ingredients together on the stove. Laddle out into your favorite soup bowl and sip away!
I told you it was easy! And it’s yummy too!
Till next time!