June 7, 2021 • No Comments
The tale of this coconut squash soup begins with a trip to the farmer’s market, where a New Zealand blue squash followed me home. The variety was new to me (and, apparently, to the cat) so I was curious to see what I could do with it. As it turns out, this variety cooks up nicely with a flavor between a butternut squash and a pumpkin.
Quarter the squash, scoop out the seeds (these can be saved and roasted later) and bake on a cookie sheet at 325F until fork tender. Peel off the skin and mash. This should give you around 4 cups of cooked squash. If you have too much, it freezes well.
Fry until thoroughly cooked:
3 tablespoons olive oil
1 large diced onion
2 cloves garlic, crushed
1 tablespoon finely chopped ginger
1.5 tsp cumin
1.5 tsp coriander
1/2 tsp cardamom
1 tsp salt
1/4 tsp pepper
Cook for two minutes and add:
6 cups vegetarian broth (low salt is best–you can add salt if needed)
Optional: Fresh garden herbs, if available (I use chives, oregano, and thyme)
1 can (14-oz) of low-fat coconut milk
Simmer for about half an hour. At the very end, add the juice of 1 lime. Then puree thoroughly so there are no lumpy squash bits.
This coconut squash soup is a very attractive, colorful soup, and makes a great centerpiece of a light meal.
October 12, 2019 • No Comments
“I’m so glad I live in a world where there are Octobers.”
– L.M. Montgomery, Anne of Green Gables
There are lovely aspects to every season, but autumn is by far my favorite. The cooler weather sharpens my mind and ambition and brings back so many good things.
- Soft, comfy sweaters. Here’s Glamour’s 23 Best Sweaters Under $50
- Beautiful boots. I love Fleuvog’s Gladstone boots
- Notebooks, erasers, calendars–I’m a stationery junkie, and this is prime shopping time
- Comfort Food. It’s soup season!
- Turning leaves.