The weather is slowly getting colder and closer to winter, making me crave warm, comforting food. I had plenty of leftover squash from my butternut squash ravioli and I wanted to make something with a twist. I found a few copycat recipes of Panera’s autumn squash soup, which seemed like a delicious, rich, savory-sweet combination. This recipe is very easy, especially if you’ve made the squash beforehand, and only really requires a quick blend to make it come together. If you want something a little more savory, just add more curry powder and vegetable broth, but I think it’s perfect just the way it is.
Well, it’s been quite the hiatus. In the past six months, I’ve gotten married, gone on a fantastic honeymoon, started work as a massage therapist at a great salon in town, spent 5 days in New York City, and celebrated my 24 birthday. I’d love to catch you up on it all, especially some the drool-worthy meals I’ve eaten, but it would simply take too long. So instead, I’m going to share a new recipe I’ve been working on today.
In the month of September, Ken and I attended 3 weddings, with one weekend off to relax. Being vegan, we don’t usually expect to be accommodated at large events like this, but surprisingly at all three we had something to eat. I’ve been craving another taste of one of the meals-a butternut squash ravioli. I’m guessing it was Rising Moon brand, just by the size and shape. My local natural food store usually carries it, but homemade ravioli sounded like a perfect endeavor on this cold Sunday.