Happy Thanksgiving to all of my Canadians!!!
I’m still finding it hard to believe that it’s full-fledge autumn back home, as I basically transitioned from one summer climate into another. That being said, I’m taking some time to reflect on a few of the things for which I am most grateful.
1) Health. In particular, that of our growing little babe who I can’t wait to meet in 4 months!
2) An extremely supportive and loving family who always encourages me in every decision that I’ve ever made- immediate, extended, and in-laws alike. Extra gratitude for my parents who’ve taken on our other parental responsibilities: I seriously miss my sweet little fluff-ball, but I know she’s in excellent hands back in New Brunswick.
3) My husband! For everything!
4) Unfaltering friendships. I am so lucky to have such amazing girlfriends. They’re the kind of friends that no matter how much time passes, everything remains the same.
5) The opportunities that life has given me: work, leisure, travel.
After a few beautiful 30º+ days here in Brisbane, the week is starting off a bit more overcast and cooler than the weekend. This was a perfect opportunity to try a Thanksgiving/Autumn inspired soup recipe that would make me feel like I was doing something festive, while all my family and friends are celebrating with their turkey dinners and pumpkin pies! I took a recipe from taste.com.au (Curried Lentil & Pumpkin Soup) but modified a few things, as per usual. Although I try my best, I am just not much of a soup person. However, I reeeeally enjoyed this and would 100% make it again, even on a warm day (using the quantities and amounts as indicated below). Simple, healthy, tasty… I’m a fan.
Curried Butternut Squash & Lentil Soup
|Curried Butternut Squash & Lentil Soup|
- Butternut Squash- peeled, seeds removed, chopped into small chunks (1.5 kg)
- Brown or Yellow Onion- diced (medium)
- Red Lentils- dry (1 1/2 cups)
- Garlic- minced (1 clove)
- Curry Powder (3 tsp)
- Olive Oil (1 tbsp + 1 tsp)
- Low-Sodium Vegetable Stock/Broth (4 1/2 cups)
- Light sour cream (optional- for serving)
1. In a large pot, heat 1 tbsp olive oil, onion, and garlic. Keep temperature low-medium. Cook for 2 minutes, stirring occasionally.
2. Add curry powder and 1 tsp of olive oil to mixture. Mix and stir occasionally for another minute of two.
3. Add squash, lentils, and vegetable broth. Stir, increase heat, and allow mixture to come to a boil.
4. Once boiling, reduce to a low heat, and partially cover the pot. Let simmer for approximately 30 minutes, stirring every 5 minutes or so. Around the 20-25 minute mark, take a potato masher or sturdy spatula and “mash” most of the remaining, larger squash chunks.
5. Stir, remove from heat. Serve as is, or with a dollop of light sour cream and pepper to taste. You could also use a plain yogurt if you prefer. I just used what I had on hand, and it was great!
Although this was a relatively quick and easy kitchen session, I passed the time listening to Mumford & Sons new album, Babel. So good, and perfect background music for relaxing, cooking, etc…not sure if it (or anything for that matter) can ever top Sign No More, but it’s definitely a fantastic compilation. Although they’re from the UK, Mumford & Sons always remind me of good ‘ol Atlantic Canada. I’m currently loving these songs:
I Will Wait
Besides my soup making fiesta today, I also met a friend for lattes (she just moved here from Melbourne for her husband’s job). She has a 10 month old who is the cutest thing EVER, so it was fun seeing him and made me so excited about our upcoming bundle. I’m off for my weekly grocery trip, followed by a date with a TBD cardio machine and a Body Pump class this evening.
For those of you who do not have a holiday, have a great Monday! For those who are enjoying your extra-long weekend, I hope it’s been absolutely wonderful!