Hi friends! Hi hi hi hi hi! I’m here, I swear. And I have updates!
By updates I mean life updates which, if you want the super nutshell version is: I’m still coding. I’m further along in coding school. I haven’t died yet. THAT’S IT!
Really though, school is going well. I’ve settled into a somewhat hectic routine, only because I prioritize sleep and being punctual/present at school over pretty much everything else… which leaves very little time for anything else. If it’s after 9:30pm — get this girl to bed! Other things can wait! I’ve taken to some really questionable adulting. For example, if I receive mail, I pretty much treat it as if it won’t exist if I don’t open it. NBD that tax season is approaching and important documents arrive via mail. Same for my email inbox — if I don’t open it, it doesn’t exist, right!? That conflicts pretty heavily with my deep-seeded need to have inbox zero, so I end up opening and then NOT READING and then forgetting. ? Oy. I’m so sorry if you’ve been on the (non)receiving end of that interaction.
Things I have been doing well: riding my bike, breakfast (still going strong!), and lunch. This soup is my lunch this week! I had a huge kabocha squash to use up, and after taking a (life-changing) trip to the Vietnamese grocery store a few weeks ago, I now have plenty of black sesame seeds and the best green curry paste. This soup came together with minimal effort, and is so smooth!
Have a wonderful week! xo
- 1 kabocha squash (mine was roughly basketball sized)
- 1 tsp olive oil
- ½ white onion, minced
- 2 Tbsp green curry paste
- 2 garlic cloves, crushed
- 4 cups vegetable stock
- 1 can coconut milk
- salt & pepper
- 1 Tbsp black sesame seeds
- ¼ cup chopped green onions
- Preheat the oven to 400F. Slice the squash in half, spoon out seeds, and lightly oil the cut sides. Place cut-side down on a baking sheet, and bake until soft (25-35 minutes). Remove and let cool until you can handle, and peel off the skin.
- Place a large soup pot over medium heat. Add the olive oil, then the onion. Cook, stirring, for 2 minutes before adding the curry paste. Cook for another minute before adding the crushed garlic cloves. Cook for 1 minute, then add the coconut milk, vegetable stock, and cooked squash.
- Bring everything to a simmer, add ½ tsp salt, and gently break apart the squash with your spoon. Simmer for 15-20 minutes, then blend with an immersion blender. Season with salt & pepper to taste. Serve warm, topped with black sesame seeds and green onions.