Snow + Soup = Comfort

I cannot see a thing outside the window as a white blanket is covering the valley. Snow is falling, slow and steady, chilling bones, relentlessly going after those little dead leaves stubbornly hanging on to tree branches, puzzling the puppy on his potty trip to the front yard…  Mid-morning I am determined to add color to the day but not with fabric nor yarn. Instead, oranges and greens come out of the fridge and land on the kitchen counter, where the chopping begins. I have no idea how I will season this soup, yet on I work.

The aroma of balsamic vinegar reminds me I have a stomach, which will soon be noisier than the puppy. As the impromptu concoction simmers, I busy myself with household chores so time will go by faster. At 11:30 AM, as the vegetables are tender, I ladle the soup in a bowl and bring the snow inside by adding a dollop of sour cream to it. Ahhhh… delicious! Here is the recipe, in case your mouth is watering:

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Denise’s Butternut Squash and Green Chili Soup

2 lbs cubed butternut squash
2 tomatoes, seeded and chopped
1/2 onion, chopped
2 garlic cloves, chopped finely
1 zucchini, seeded and chopped
3 medium carrots, sliced
1 package frozen spinach, thawed and drained (I had fresh spinach at home)
1 small can chopped mild green chili
1/2 small can (10 3/4 oz) cream of chicken soup
1/2 tsp salt
1/2 tsp Italian seasoning
1 tbsp balsamic vinegar (white, or dark if you don’t mind a darker squash at the end)
2 tbsp olive oil
hot water

– In large pot saute’ onions and garlic with olive oil. Add all other ingredients, and enough water to cover veggies. Let it boil, then simmer until vegetables are tender (add more water as needed).
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That is it! The green chili adds a tiny bite to the taste. I like combining unexpected ingredients as you can guess… You can omit the cream of chicken soup – I happened to have just that much in the fridge – and add more salt.

Enjoy! (I did, and there is more for dinner. Yes!)