Gosh, it’s been a long time since I’ve posted. But I’ve got a doozy of a tasty post for you!
When I visited DC last weekend, my friend N warmed up a bowl of leftover soup for me. And it was delicious. I tried to replicate it today for S’s birthday using a recipe I found online, but I eventually just called up N for guidelines. Here’s a combination of both recipes that ended up perfect for winter: warm, hearty, chock full of seriously healthy winter vegetables, with a hint of coconut to remind us of the tropics. Also, because it’s got coconut milk instead of cream, it’s vegan!
Ingredients:
1 medium sized yellow onion, coarsely chopped
2 tbsp coconut oil (or vegetable)
1-2 carrots, sliced into coins
2 pounds butternut squash
1 can lite coconut milk
4 cloves garlic, crushed
2 cups vegetable stock (or chicken, if you’re going for mostly vegan)
1 tsp cumin (or to taste)
1/4 tsp cayenne pepper (or to taste)
salt and pepper
Do:
Split the butternut squash into two, remove seeds, and roast face down on a cookie sheet at 325 until soft, about 30 minutes. Scrape squash off the skin into a large soup pot. Pour in coconut milk and stock and start simmering. While it’s warming up, saute the onion, garlic, carrots, cumin, cayenne pepper, and coconut oil in a small pan until the onion is translucent and the carrots are soft. Pour them into the soup, bring to a boil, and then shut off the heat. With an immersion blender, blend the soup until smooth, then salt and pepper to taste.
S, who loves bisque, opened the door to see the soup and said, ‘you made my favorite dish for my birthday!’ This one definitely goes on the books for being quick, healthy, cheap, filling, easy to reheat, and seriously tasty.
