Argentina me is somehow slipping back into NYC me. It's a familiar routine that goes a little something like this: work, work, gym, quick dinner, bed. Luckily, I don't expect it to last long. I'm substitute teaching English classes around the city and it has been exhausting, especially on top of my work-from-home job, but surprisingly fun. I never would have thought of myself as a teacher, given that I hate speaking in front of crowds (including classroom-sized), but it turns to to be something I really enjoy. I spend my free time planning out lessons and crafting worksheets. For the conversation classes, I play podcasts and episodes of The Office and follow these with lively discussion. It's totally fun!
2 things motivated me to take this temporary work - the need to make friends with locals and the need to take regularly scheduled Spanish classes. I'm actually trading English for Spanish! So, while my 5-days-a-week teaching schedule will only last another 2 weeks, I decided to take on a permanent class of my own. I know, I know, I've turned in to an ex-pat English teacher cliche. Oh well, at least I get to direct the Socratic Method at someone other than Guille.
The downside to this current routine, obviously, is that I'm so drained at the end of the day I lack the motivation to cook, one of my favorite things, and then blog about it. A canceled class this evening has given me the chance to tell you that I woke up Saturday morning and realized it was fall. So I baked a peach pie and figured out a perfectly autumnal soup.
Roasted Butternut Squash Soup
- 1 medium butternut squash (calabaza)
- 1 medium onion
- 1 clove garlic
- 4 T butter
- 1-2 T olive oil
- 2 celery stalks, cut into small cubes
- 1 carrot, cut into small cubes
- 3 cups veg stock
- cinnamon, s & p to taste
Melt the other 2 T butter in a sauce pan and saute celery and carrot until soft. Add cinnamon (I used about 1/2 t.) and a good sprinkle of s & p. Add stock and simmer a few moments while you spoon out the roasted squash. Add vegetables to soup, bring to a boil and drop to a simmer for 10 minutes.
Either transfer soup to food processor and puree or use hand blender. I used hand blender and it left it a little chunky. It would be delicious to add a little cream after blending but I couldn't justify it along with all of the butter. It was still incredibly yummy.
UPDATE: I made this again but sauted the onion instead of roasting it. It blended easier and made for a more tasty soup, I thought. Oh, and the dollop of Casan crem added a little something extra.