Cleaning the Pantry

I'm trying to use up a lot of food in the pantry. Combining two pantries makes for a lot of eating to be done. Yesterday we used up a box of roasted red pepper and tomato soup by adding pureed roasted pine nuts, onions, garlic, thyme, and cumin. It was decent but I wouldn't use that soup as a base. Making fresh red pepper soup would be infinitely better even if you didn't know how to make the soup.

Tonight I used a box of butternut squash soup. This one is worth making again.

Curried Butternut Squash Soup

1 lb lamb stew meat (or beef if you don't like lamb - I like the taste and let Guy eat the meat)
1 box chicken broth
1/2 sweet onion, chopped
3 cloves garlic, chopped
2 Tbsp olive oil
1 Tbsp (heaping) curry powder
1 Tbsp yellow curry paste (if available)
1 box butternut squash soup
2 C frozen mixed veggies

Saute onion and garlic in oil. Add meat and sear until browned. Add curry and saute 1-2 minutes more. Add chicken broth and cook at least 1 hour. Add squash soup and heat until nearly boiling. Add veggies. Continue cooking until hot through. Serve.