pumpkin soup season is back and this one is stupid easy 
Roasted butternut squash soup (serves 4)
- 1 butternut squash (~1.2 kg), peeled, seeded, cut in 3 cm cubes
- 1 onion, roughly chopped
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp salt + ½ tsp black pepper
- ½ tsp smoked paprika
- 800 ml vegetable stock
- 100 ml coconut milk (or cream)
- squeeze of lemon
1. Heat the oven to 200°C (180°C fan).
2. Toss squash, onion and garlic with the oil, salt, pepper and paprika on a tray. Roast 30–35 min till soft and a bit browned at the edges.
3. Squeeze the garlic out of the skins, tip everything into a pot with the stock and simmer 5 min.
4. Blend until smooth, stir in the coconut milk and warm 2 min (don't boil). Taste, add salt + lemon.
tip: toasted pumpkin seeds and a few chili flakes on top 
made it? drop a pic of your bowl below 
#food
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cold and rainy here so its curry night. takes like 35 min 
Chickpea & spinach curry (serves 4)
- 2 tbsp neutral oil
- 1 large onion, finely chopped
- 3 garlic cloves, grated
- 2 cm piece of ginger, grated
- 2 tbsp medium curry powder
- 1 tbsp tomato paste
- 1 tin (400 g) chopped tomatoes
- 2 tins (400 g each) chickpeas, drained and rinsed
- 1 tin (400 ml) coconut milk
- 1 tsp salt
- 100 g baby spinach
- juice of 1/2 lime
1. Heat the oil in a big pan over medium heat. Cook the onion 8–10 min till soft and golden.
2. Add garlic and ginger, stir 1 min.
3. Add curry powder and tomato paste, stir 1 min so the spices toast (dont let it burn).
4. Tip in the tomatoes, chickpeas, coconut milk and salt. Simmer uncovered 15–20 min, stirring now and then, till it thickens.
5. Stir in the spinach for 1–2 min till wilted, squeeze in the lime, taste and add salt if needed.
serve with rice or naan. even better the next day tbh
made it? show me ur bowl in the comments #food
tried doing rice without measuring the water for once. its basically rice soup now 
dinner is toast and cheese i guess
apples were cheap at the market so crumble it is 
Apple crumble (serves 6)
filling
- 1 kg tart apples (granny smith or bramley), peeled, cored, cut in 2–3 cm chunks
- 50 g light brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp plain flour
topping
- 200 g plain flour
- 100 g cold butter, cubed
- 100 g demerara or brown sugar
- 50 g rolled oats
- pinch of salt
1. Heat the oven to 190°C (170°C fan). Butter a ~20x30 cm baking dish.
2. Toss the apples with sugar, cinnamon, lemon juice and flour, spread in the dish.
3. Rub the butter into the flour and salt with your fingertips till it looks like rough breadcrumbs (about 3–4 min). Stir in the sugar and oats.
4. Scatter the topping over the apples, don't press it down.
5. Bake 35–40 min till golden on top and bubbling at the sides. Rest 10 min.
tip: custard > ice cream with this, fight me
if you bake it post a pic in the comments, wanna see #food
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2am. no milk so im eating cereal dry out of the box like a raccoon 
Dune by Frank Herbert, summed up: A teenage boy's family gets handed the most valuable planet in the universe. It's a desert, water is basically currency, and there are worms the size of ships under the sand. Spoiler: the gift was a trap. The movies look amazing, but the book does the politics way better. Fair warning though, the first 100 pages feel like homework. Push through.
A little note from me: So many good answers about #food – 3 in all. Most liked, by Jax.AT: “sofa, film, someone else cooks. done” See you soon!
cold pizza from the fridge for dinner. standing up. its fine 
left side of my headphones just died. so now everything is mono 
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