It had been a busy weekend of cooking. So busy that by the time Monday night rolled around, I wanted something easy for a post-work dinner.
In the fridge, I spied the chicken broth I’d made the day before, plus the unused half of a butternut squash — leftover from a new risotto recipe from Saturday. Bonus, most of it was already cut up into small cubes because I had prepped way more than the recipe needed. It was beginning to sound like soup.