On Saturdays I like to experiment with whatever I can find in the refrigerator. Usually I have no idea what I'm making as I start the creation process. Thoughts and ideas just come as I'm cooking. I knew that I had a fair amount of produce in the fridge. Sandwich or soup I pondered? However, when I saw the box of Campbells Butternut Squash soup on the shelf I had to go with soup.
Since I measure nothing, here's my best guess as to what I cooked and how I made it:
Cook three strips of bacon in a pan (It's hard to go wrong with a recipe that starts with bacon.)
While the bacon is cooking,
Julienne half a green pepper and half a red pepper. Then chop down to bite size bits.
Chop three green onions
Slice up a handful of mushrooms (hand sizes may vary)
Chop up a large handful of cilantro
Remove the crispy bacon and set aside.
Add the produce to the pan of bacon grease and cook for about 5-10 minutes.
Add a tablespoon of minced garlic and salt and pepper to taste.
Re-add the bacon and then pour in the box (18 oz) of butternut squash soup.
Let all of this cook together until the soup is nice and happy.
I thought that I was done at this point. When I tasted the concoction it screamed, "curry and cumin please." I added a few shakes of both of those and knew instantly that was the right call.
As I'm writing this it dawns on me that I should have taken a picture of the soup for you to see. Oops, too late. It tasted pretty good though. Here's a picture of the empty bowl...
I have no idea what to call this soup so please feel free to add a comment and offer a suggestion. One final thought, if I was serving this for guests I might have added some half and half to lighten the color. However, the green and red peppers contrasted with the butternut squash was aesthetically pleasing.
