Which is what I've devoted the lion's share of my free time to lately. In my defense, I've been reasonably sick, since I appear to have an immune system comparable to that of a seven year old.
I've been obsessively watching Top Chef. I adore shows that involve making things. I used to be obsessed with Project Runway. I love Iron Chef. I'm always glued to the TV when Chopped is on.
Top Chef has a bit more drama than I usually enjoy, but somehow I keep getting drawn in to the drama. The bitter hipster in me is really disappointed that I get into this stuff. I am perfectly fine with being interested in the food aspect of it, though.
I'm not really sure where I was going with this, but I had half a roasted butternut squash from yesterday so I wanted to use it all up. Squash IS ridiculously cheap, but I knew if I didn't use it today, I wouldn't use it at all.
1/2 white onion, chopped
1/3 cup red lentils
1/2 butternut squash
1/2 tsp tumeric, cumin, and minced fresh ginger
1 tbsp olive oil
2 cups stock
2 cups water
pinch of cayenne
1 tbsp chopped cilantro
Feeds two absent minded Christina's
Saute the onions in olive oil until translucent.
Meanwhile, in a soup pot bring red lentils and water to a boil. Reduce to a simmer, and cook until tender, about 20 minutes. When tender, add roasted squash, spices, and stock. Simmer for about five more minutes. Allow to cool sufficiently to blend in a blender. Blend until smooth, and top with cilantro.