Butternut Squash Soup with Curry and Coconut Milk
I’ve wanted to make a butternut squash soup for some time now! A few years ago a friend of mine had made a chicken and pumpkin cream soup as a starter for a Halloween party in her house in London. It was a cold and rainy evening, (as are most evenings in London, anyway) so a warm chicken and pumpkin soup was just the perfect fit. Since then I have been obsessed about cooking a soup like that but with a squash instead of a pumpkin. I have always preferred a squash, I find it juicier and with a richer taste.
For women who have been pregnant there is no need to explain the morning sickness period. It’s quite tough and for some it is even tougher. I wasn’t ready for that at all. I’ve heard stories of women being constantly sick but I had no idea what they really felt like.
When I started feeling nauseous I was scared. I wasn’t sure how bad it can get, how long it will last and how exactly it will affect me. In a week’s time I started to realise that my eating habits were changing, and they were changing drastically. I’ve never had carvings or anything, but there were certain things I could no longer face on my plate. The most significant change in my appetite was that I could no longer eat meat. I was turning into a vegetarian. Something very unusual for me as I have been a big meat-eater all my life.
But here it is. Meat is rarely a part of my meals these days.
So I started exploring new vegetarian recipes that I could easily cook at home.