Well, I think it is safe to say that winter is here. Somehow we have managed to get this far without much snow or cold temperatures. That is all under yesterday when Mother Nature decided to allow Elsa to show up in Chicago and freeze everything. I was by no means prepared for the cold. As I walked to Whole Foods to pick up food for the week, my fingertips froze, despite the gloves that I wore. My face turned beet red as the wind harshly whipped against it. My ears were only have protected because of the over-the-ear headphones that I wore. What it really boiled down to was that I felt as though I was Leonardo DiCaprio fighting for survival in The Revenant. There were icicles forming on my beard. (Not really, I just like being melodramatic.)
Up until this point, I have kept all of the windows in my apartment open. I live in an older apartment building where I am not able to control the heat. So things have been unnecessarily warm. Opening the windows has allowed me to somewhat regulate the temperatures throughout December. Yesterday I made the bold move to shut the windows as I began preparing dinner.
Soup. There is nothing better, or more comforting, than a big bowl of piping hot soup on a cold winter's night. After taking some notes from a recent Buzzfeed article, I decided to use one of their recipes for inspiration. Tempeh? No, I'd rather just made a vegetable soup. Curry? I love curry. Kale? How basic does that make me?
As I sat watching the stars The Golden Globes in Los Angeles, and devoured this soup, I almost for a moment forgot that I was in Chiberia. Okay, no I didn't. The drafts from my windows and door are incredible. Cold breeze all the time.
| Curried Squash and Kale Soup |
Recipe adapted from Buzzfeed
1 tablespoon olive oil
1 small yellow onion, roughly chopped
4 cloves garlic, thinly sliced
2 stalks celery, thinly sliced
Kosher salt and freshly ground pepper
1 small (1½ pound) butternut squash, peeled, seeds removed and saved, cut into rough 1-inch cubes
1 tablespoon curry powder
4 cups vegetable stock
2 cups kale leaves, ribs removed, roughly chopped
2 tablespoons plain, 2% Greek yogurt
- Heat the olive oil in a large pot with a lid over medium heat.
- Add the onion, garlic, and celery, season with salt and pepper, and cook, stirring occasionally, until the onion and celery start to soften and the garlic is fragrant, about 2 minutes.
- Add the squash and curry powder, stir, and cook until the curry powder is very fragrant, about a minute.
- Add the chicken stock and season with a little more salt and pepper. Turn the heat up to high and bring the mixture to a boil, reduce to a simmer and cover. Simmer, covered, for 20 minutes, until the squash is very soft.
- When the squash is tender, take the pot off the heat and use an immersion blender to purée the soup, right in the pot. (If you don’t have an immersion blender, you can blend the soup in a regular blender. Be sure to fill the blender no more than halfway, since the mixture will be very hot.)
- When the soup is puréed, add the kale leaves and stir to combine. The heat of the soup will wilt the kale.
- Transfer ⅓ of the soup to a bowl, top with the Greek yogurt, and serve immediately.