|Swirled with Spicy Oil, Topped with Raisins and Cilantro|
Recipe by Melinda’s friend
I love everything about my new job, even the fact that it cuts down on the amount of time that I have for blogging. What better job for a writer than library aide: juggling books, lifting, shelving, pushing carts, reaching, bending and generally getting off one’s duff and away from the screen? Also, there’s constant exposure to great (and not so great) literature for inspiration. Even better, Melinda, my new coworker, is cheerful, smart, and an amazing cook. Her version of butternut soup has a spicy kick to it, along with chunky interest provided by chickpeas, bell peppers, and not-pulverized butternut. The spicy olive oil and golden raising garnishes add yet more flavor. Since my husband is ho-hum about any super-smooth, creamy, bland soup, this kicked-up, texture-rich squash soup became an instant family favorite at my house.