Tuesday, January 26, 2010
Eggplant Sandwiches with Butternut Squash Soup
This morning started off rough. I overslept and then opened the front door to at least a couple of inches snow piled on top of my car. Seriously, a garage would be worth its weight in gold about now.
Surprisingly, things turned themselves around midday. Not enough to be able to leave work on time, but eh, I got a lot done. Because I made it home a little late it ended up being a soup and sandwich night. The sandwich was an eggplant and goat cheese sandwich, minus the arugula that's in the recipe. It was pretty fantastic. Goat cheese and pesto. Yum. I also sped up the process by using jarred roasted red peppers from Trader Joe's.
On the side was a cup of Pacific Butternut Squash Soup. I'm not going to lie. I was really unsure about this soup. Squash and I have an on and off relationship, after all. But I didn't want to make my own soup and this was on sale. And you know what? It was pretty good. Maybe a little thinner than I prefer, but pretty tasty! I would definitely recommend it, especially if you don't want to go through the process of making it from scratch. I wouldn't blame you. Peeling a butternut squash is a pain in the rear.
Overall a simple, satisfying meal for a cold, snowy night!