Hey Friends! How’s it goin?
You’d never guess what happened to me on Monday: I finally got a little fed up of pumpkin! Totally blasphemous I know, but after axing my 3rd attempt at trying to create a new pumpkin/chocolate muffin, I decided to take a break from all things pumpkin. Cue Mexican Butternut Squash Tomato Soup:
If you haven’t noticed, I absolutely love cooking, baking and developing recipes. It gives my creative side an outlet and lets me eat basically all day, which is always awesome. One thing I don’t always love though? Coming up with names for my food creations.
I usually try to name my recipes before I make them because once I have a general idea of what I’m gonna put into the dish most names are a no brainer. But sometimes, things happen that send me back to the drawing board name-wise. Take today’s Mexican Butternut Squash Tomato Soup for example; It took like 5 bazillion tries before I finally settled on that name.
The problem was that the soup actually began it’s life in my brain as chili. It was chili when I was dicing the onions, peppers and garlic. It was chili when I was peeling and chopping the butternut squash. It was chili when I was measuring out cumin, chili powder and other spices.
Unfortunately, it could no longer be chili once I realized I was out of chilis, jalepenos, diced tomatoes and my favourite 6 bean medley.
Now you might be wondering why I’d just randomly start making chili without double checking that I had all the ingredients, especially the most important ones. But the things is, those four things are staples in my pantry. I usually have multiple cans of each on hand at all times. Until Monday that is.
Anyway, since everything was already prepped, I had two choices: cry or improvise. If you recall, I’m attempting to be an adult now, I went with improv and decided to cry later if it didn’t pan out.
But from the first taste of the finished product, I knew I had a winner. Each spoonful packs a hearty punch of butternut squash, black beans and corn. Plus, the tomato base is flavourful without being too spicy- which is good if you’re not a fan of the hot stuff.
So in the end, I topped my
chili soup with avocados and black bean chips and cried tears of joy, cuz something finally went my way.
- 1 medium onion, diced
- 1 bell pepper, chopped (I used red)
- 2 tsp minced garlic (about 2 cloves)
- 1 Tbsp olive oil
- 1 can reduced sodium tomato sauce
- 1 can black beans, rinsed well
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¼ tsp ground cinnamon
- salt and pepper to taste
- 2 cups vegetable stock + 1 cup water
- 1 can whole kernel corn
- ½ small butternut squash, cubed (About 2½ cups)
- Heat olive oil over medium heat. Add onions cook for 2 to 3 minutes. Add in peppers and garlic and cook for another minute or two.
- Add in tomato sauce, stock, spices, black beans and squash and bring to a boil.
- Add the corn and simmer over low heat for 20 to 25 minutes, or until squash is cooked through. If the soup is too thick, add up to a cup of water until you get the desired consistency.
What about you?
How do you deal with kitchen mistakes? Cry or improvise? If you’re a food blogger what are your favourite parts? What’s most challenging for you?
Share in the comments below!
This post was included in the following linkups: Real Food Wednesday
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