In an effort save a little money each month, I’ve been trying to cook at least two dinners a week that are meatless. I’ve never been a big soup eater, but I started trying out different soup recipes because most of the time they are quick weeknight solutions. Plus, we’ve entered into Kenya’s “rainy season” here, which means it’s the perfect chilly weather for a piping bowl of soup!
I tried a different butternut squash recipe a few weeks ago which inspired me to add some changes to fit our family’s pallet a little more. I roasted my vegetables for a richer flavor and added the cumin and crumbled bacon. I also included my secret weapon… Chipotle Tabasco Sauce! (Our local grocery store here in Nairobi recently started selling this and I am fairly certain I squealed when I saw it the first time). The chipotle flavor takes this soup to a whole. Nother. Level. But be warned- a little goes a long way…!
My husband isn’t really crazy about soup, but he really enjoyed this. He took it to work and says it tastes better after a day or two of sitting in the fridge- the flavors really seem to come out.
Give a try next time you need something warm and flavorful!