Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I have a secret! Chill out, it’s not a life-changing one. It’s a surprise I’m planning for my husband, who gets home tomorrow from a business trip. It probably won’t surprise anyone that it is a culinary-related secret. It involves chocolate, and sugar, and a half a dozen eggs (wait no… eight eggs. Yikes!). I just can’t wait for him to get home, so I can give him the world’s biggest hug and then share a sweet treat with him cuddled up watching old episodes of Star Trek. Life is good, man.
The house always feels weird when Dave is gone, and I always feel like my routine gets a little wonky. It’s totally self-inflicted. I make a big plan to fill my schedule really full with appointments and work and then I am exhausted. Gee, I wonder what happened! Tonight I am exhausted yet again and I can’t wait to have Dave home to restore equilibrium. Marriage truly is a partnership where you depend on each other for big and small things. I miss the way Dave plays the piano every night and I get to listen to a private concert. I also miss the way he makes sure we make time to relax together every night. I’m so thankful to have such an excellent partner in Dave. Did I mention that this soup was his idea?
Yet another good reason to have him home soon. Meals are always better when they are a team effort between the two of us. This soup brought the right amount of heat along with the savory foundation of the squash. I’m sure we’ll be making it again soon.
Here’s what you need:
2 Tbsp. olive oil
1 white onion
2 ribs celery
4 cloves garlic
1/2 cup white wine
4 cups cooked acorn squash, rind removed – you can sub other squash or pumpkin!
2 cups of chicken or vegetable broth
2 cups water
1/4 cup cream
2 Tbsp. lemon juice
1 tsp. Cholula Chipotle hot sauce
1 tsp. sriracha
Salt and pepper
Heat 2 Tbsp. olive oil in a large stock pot. Add in onion, celery and garlic and stir until the onion is translucent.
Add in the wine next, and allow to cook for 2-3 minutes. Do not allow the pot to become dry.
Next, add in the squash, broth and water. Stir to combine and bring to a simmer.
Remove from the heat and stir in the cream, lemon juice, hot sauces, salt and pepper. Taste and adjust any of those three ingredients to your preferences. More water can also be added if the soup is quite thick.
Serve with sour cream. You might need it! 🙂