To go with my fancy soft pretzels I made a curried butternut squash and mushroom soup. This soup was a cinch to put together and very tasty! I got the recipe from https://www.allrecipes.com/recipe/268182/curried-squash-mushroom-soup/.
Below is a picture of the soup, and below that the recipe. The soup is quite yellow-orange due to the turmeric in the curry powder and the butternut squash, and has floating bits of mushroom and onion in it.
1 medium butternut squash, halved and pricked all over with a fork
2 Tbsp olive oil
1/2 lb sliced mushrooms
1/2 c chopped onion
2 Tbsp flour (I used cassava flour, but any gluten free flour would work)
1 Tbsp curry powder
5 cups stock (I used veggie stock, but you could use chicken)
1/2 c white wine
1 Tbsp honey
1 pinch nutmeg
1 cup coconut milk (or any heavier milk—the original recipe calls for cream)
First cook the squash. I put each half in the microwave for about 12–14 minutes until soft. You could also bake it.
Remove the seeds and peel, and puree the insides in a food processor.
Cook onion and mushrooms in oil over medium-high heat 1–2 min.
Stir in flour and curry powder, cook 5 more minutes.
Add stock and wine, and cook until smooth and slightly thickened, about 5 more minutes.
Add squash, honey, and nutmeg, reduce heat and simmer 15 min.
Remove from heat and stir in coconut milk.