Squash Soup #2 + sandwiches

Alright, the last time I made squash soup it was with yellow curry powder (probably too much) and completely blended.

This time, I used Thai red curry paste, 2 c of Pink Vegetable Broth (which did not seem to discolor the soup at all!), one red onion, some fresh lemongrass and ginger and garlic, and the leftover carrots.  I blended it and it is pretty tasty.

Now on to the real addition - I do not like blended soups.  They're hard to eat.  I like soup that is brothy with plenty of stuff to chew on.  However, I'd rather have SQUASH blended into broth.  The compromise?  I added 2 c cooked brown rice and 2 c cooked rinsed red beans.  Now I feel like this is actually a meal, not just a mushy hard-to-drink weird-to-eat-with-a-spoon concoction.  There are beans!  And rice!  It's almost like a meal except I bet it would be delicious with a sandwich!

In other news, it is in the 30s, which means almost winter, and I am starting my official winter lunch:  Soup and a cheese sandwich, since I have so many delicious cheese to choose from.  I've got gouda, I've got smoked cheddar, and I've got something called "Bessie's Blend", which is made with goat and cow milk and is very tasty - I like goat cheese to an extent, and this is very mildly flavored.  Good for sandwiches!

My favorite sandwich is roasted garlic spread on one slice of bread and whole-grain mustard on the other slice and cheese and spinach, or whatever vegetable I've got.  That's it.  Whole grain bread, of course!  Yum.  I better go make one so I've got a delicious lunch to look forward to.