I realize that I have this blog, and that I have not written here for two years. In fact, for the past two years, my husband has reminded me frequently and indirectly of this little space by telling others, proudly, of “The Belle.” Other sweet friends, those who knew about the blog, would also ask me “…when are you going to blog?” And so here I am, starting again.
So much has happened since I was last here. Twelve months ago, my husband was entering into his last semester of seminary and was spending any free time contacting churches, talking to references, writing application essays and mailing resumes. Nine months ago and over 100 contacts later, we celebrated my husband’s graduation from seminary, but still anxiously awaited a call to a church. Eight months ago we were encouraged to know that my husband was one of the final candidates over ten times, but were still waiting for the one. Seven months ago we found ourselves eating dinner in a small town in rural
, discussing a possible
call to a church in that town. Six
months ago we were introduced to that church, my husband the new pastor of
discipleship on staff. And so, our new
Please be patient with me, y'all. It's been a while. Even this blog will be new in many ways for me. But I would love to hear from you, too! What have you been missing from the Belle?
I’ll fill in more details soon, but for now, let’s move to the food. While our groundhog predicted an early spring, we have had a regular dusting of snow the past few weeks and so I’m not quite ready to give up my soups and stews and winter comfort foods. This sweet potato butternut squash soup has been a favorite of ours this year, and has certainly kept us warm and comfortable even on the chilliest night.
Curried Sweet Potato Butternut Squash Soup
Inspired by Screen Doors and Sweet Tea by Martha Hall Foose
2 tablespoons unsalted butter
2 ½ pounds sweet potatoes, unpeeled, diced
1 large butternut squash, peeled, seeded and diced
2 leeks, white and light green parts, chopped and rinsed well
1 ½ tablespoons grated fresh ginger
1 tablespoon minced lemongrass
2 garlic cloves, minced
4 teaspoon curry powder (I use 2 teaspoons regular and 2 teaspoons garam masala)
7 cups chicken broth
12 ounce frozen sweet white corn, divided
1 (14.5-ounce) can lite coconut milk
Pomegranate seeds or crumbled bacon, for garnish
In a large dutch oven, heat butter over medium heat. Add the sweet potatoes and squash. Cook for about six minutes. Add the leeks, ginger and lemongrass. Cook for about five minutes. Add the garlic and curry and cook for one minute. Stir in the broth and one cup of corn and stir well, using a wooden spoon to incorporate any browned bits from the bottom of the pot. Bring to a simmer and cook for 20 minutes, stirring often.
Use an immersion blender to puree the soup. Stir in the remainder of the corn and the coconut milk. Heat until warm through, but do not return to a simmer.
Serve with pomegranate seeds or crumbled bacon.