soup is a glorified word for baby-food puree

lo siento (sorry) to anyone and everyone who was within a 5 foot radius of my bod yesterday. you would be so kind to grant me an apology if you knew why i reeked of garlic--- i blame the soup and its deliciousness! how can one stop chowin on freshly roasted garlic? i do not know! and that is the reason for my garlicky aroma. this soup was soooo scrumptious! i roasted a butternut squash, two jewel yams (PCC code 646 kill me now), and a whole head of garlic drizzled with olive oil for an hour. slow roasted veggies/garlic + jenna's taste buds= EXPLOSION!!

it was a little bit more dramatic than mt. st. helens exploding, but idk. probz like a 7 on the richter scale. sprinkled in some cinnamon and ginger, cooked it up, pureed it (hence the blog title), steamed up some kale for the side (ALWAYS!) aaaand topped it off with some chives. to complete this state of soop-ified-ecstasy we toasted up some nice slabs of essential pain du george (super crusty delish) whole wheat bread for dippin. YUM.

i forget where i stumbled upon this recipe, buuuuut here it is in all of its glory!

Roasted Garlic Butternut Squash Soup

2 teaspoons olive oil
1 head of garlic
1 jeweled yam
2 butternut squash (about 4 pounds total)

1 tablespoon olive oil

3 yellow onions, thinly sliced
4 cups vegetable stock
2 cups water
½ teaspoon cinnamon
¼ teaspoon ground ginger
1-2 teaspoons kosher or sea salt
Freshly ground pepper to taste
1 bunch chives, diced

Preheat oven to 375°F. Cut ¼ inch off the top of garlic head to expose cloves, loosely wrap in foil, drizzle with olive oil and close up foil. Scrub yam well and pierce with a fork. With a very sharp knife, cut butternut squash in half and scoop out seeds. Place butternut squash, flesh side down, garlic and yam on a lined baking sheet. Roast garlic, yam and squash until very tender, about 1 hour.

While vegetables are roasting, heat oil in a medium or large stockpot. Add onions and caramelize over low heat for at least 30 minutes or up to 1 hour. If the pan gets dry, add a few drops of water.

When vegetables are done roasting, peel and scoop flesh into stockpot with onions. Add stock, water, spices, salt, and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer for at least 30 minutes (or up to 2 hours – the longer it simmers, the better it will taste but you may need to add more water if it gets too thick).

Purée using an immersion blender, food processor or blender. Add more salt and pepper if necessary. Ladle into bowls. Sprinkle with chives and serve.

this morning i made the most nirvana-y (not in the mood to say heavenly! hahah) miso soup! miso soup= staple=not the office supply store=my intestine votes YES=10/10 ratin in the olympic games of digestion=YUM.

sauteed some onions, cute mini shroomiez (shiitake), and ginger with some sesame oil, added red and green kale (ALWAYS!), nash's carrots (the best in the WERLD), red pepper, aaaand ARAME! topped it with some green onion and sprouts. soooooo much better than dorm-microwave-style-miso-soup-with-instant-wakame-flakes. my stomach says :) it got the gold medal in the twenty-ten-oh-lympix! go US uv A. yeah team. k im done now.