Growing up on a farm, having fresh-grown asparagus whenever I wanted was something I grew up accustomed to. It’s just how we rolled down on the farm, ya’ll. It has always been one of my favorite vegetables – if not my top favorite. And, fresh asparagus always heralds the arrival of Spring. That, and Bradford pear trees blooming. And irises blooming. And Passover. And Easter. And spring break . . .
This soup is the perfect meal for the cold weather this time of year. Now that January and February are over, it seems like only a matter of days before a spring time mentality will start setting in for everyone here in Chicago – and elsewhere for that matter. But it will probably be awhile before Mother Nature catches up. Le sigh.
This is not your average chicken and white bean chili. Chicken and white bean chili happens to be my favorite kind of chili – and I’ve made it lots of times and have always been happily satisfied with what is usually a lighter-colored version, often with green chilis (mmmm, green chilis), cilantro and lots of cheese. It’s always delivered and I’ve always felt pretty darn good about myself for making it. And then I found this recipe over at Foodnetwork.com and my chicken and white bean chili-eatin’ life will never be the same.
I actually haven’t been cooking much for the past week or so. We’ve had to temporarily relocate due to some water damage due to an unfortunate flooding situation caused by some burst pipes. So we had to pack all our stuff up last week and move completely out. Everything out. The whole condo has the same hard wood floors throughout, except for the bathroom. The damage was contained to an area of the living room, but because the floors are the same throughout, everything has to be replaced.
So we’re temporarily living in a different apartment that was empty in the building next door. Bigger, but not as nice. And I haven’t been cooking that much, so the past couple recipes I’ve posted have been in the hopper.
I’ve often wondered what exactly is a hopper? I’ll google that and get back to you.
So I’ve tried a couple different recipes for butternut squash soup – this one is the best I’ve tried. With this version I threw in an acorn squash just to diversify the squash-ness. Know what I mean? The coconut milk adds a level of richness that sends this soup clean over the edge. When I first tasted this, I had to sit down on my kitchen floor and just cry. Ok, not really. But I wanted to and you will, too. And if you do, I won’t judge.