Squash Soup

Ingredients:

• 1 Whole Onion, chopped
• 1 medium sized bag of baby carrots, chopped
• 5 small potatoes, chopped
• 1 2 lb. bag of frozen, chopped squash
• 2 cans of yams, rinsed
• 1/2 stick of butter
• 3 tbsp vegetable oil
• garlic powder (lots)
• curry powder (some)
• basil (little)
• paprika (bit)
• salt/pepper
• water (omg lots)

1. Sweat Onions and Carrots in butter/oil mixture until soft and slightly caramelized
2. Add Potatoes, Squash, Yams, Garlic Powder, Curry Powder, and Basil
   
3. Stir and let cook a bit
4. Add water; set to boil
5. When boiling add paprika, salt, pepper
6. Let boil and reduce by 1/2 inch
7. Use immersion blender until smooth

As you can see, I more of an intuative cook. This also means that I a) make a shit ton of soup and b) I have a general sense of how things are going to work out, but there are always some surprises.

In this instance, I think my fly-by-the-seat-of-my-pants soup turned out more like an really good recipe for vegetarian gravy. There wasn't enough bits to make a thick immersion, but it tasted amazing over rice. I think recommendations for my next try at Squash Soup (I have another bag of frozen, chopped squash) will be to:

• Add Corn
• Use less Water
• Add Vegetable Bullion
  

Now, you may ask, What does Squash Soup have to do with your blog, Herr Fettchen?

That shall be explained tomorrow. Until then, das Bett.