Week 45: Sweet Potato, red lentil, butternut stew

This is the last time I’m making any soup with Butternut Squash in it until they come back into season. Seriously this time. So if you like this soup, and I know who you are, stock up!

It’s orange, it’s healthy, it’s scrumptious. Throw a soft boiled egg in and you’ve got a damn good breakfast. I brought a vat of this soup to my friend’s cookbook club (when you’re a chef you can bring what you want imo) and it was a all eaten within three hours (this is excellent time for a soup).

Lately I’ve been missing some of the community aspect of running a hyper local business. If I had a stoop sale that included a little soup stand on one of these Saturdays would you come? What if there was also banana bread? What if there were free stickers? Think about it. Let me know.

Anyway here are the ingredients of this weeks soup: olive oil, onions, garlic, butternut squash, sweet potato, veggie broth, tomatoes, coconut milk, red lentils, tomato paste, spices, apple cider vinegar, kale

it’s a good one I swear.