Tonight’s dinner was homemade soup. It was tasty but, for a variety of reasons I’m inclined to describe it as only semi-successful. The two particular downsides were first that I got a small scald on the inside of my arm when taking the vegetables out of the oven (run immediately under hot water – I don’t think it will be a major problem but it’s an injury I’d still rather not have) and that it was ironically colder than expected when I served it up (the stock I used was microwave defrosted but there were still a couple of bits of ice when I put it all in the blender).
What did work? The combination of winter vegetables (including almost the last of my squash harvest) along with some red lentils roasted up well. I left them in the oven long enough for some maillard reactions to occur and the taste had a caramel note. The texture was also very pleasing – thick and creamy. I added a spoon of yogurt as a garnish but it wasn’t needed for the overall texture.
I’ve got one final squash left so I’ll probably make a similar soup again, although taking more care on removing it from the oven and ensuring it is properly hot before adding any yogurt on top!