i'm whipping up cottage cheese and chicken enchiladas tonight, team.

holy crap these were awesome.

describe the food and mood of enchilada night

Did Laura text you today about how good it was?

we don't really text.

the heat of the spices shot directly to our loins.

what do you think of cumin in your enchilada sauce?

Why is it always about sex with you people?

we just made a pretty great shrimp dish, but i can't post in this thread anymore

Corn and Butternut Squash Chowder

2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook about 2 minutes, until curry is fragrant. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Best soup I've ever made.