posted November 15, 2013 11:30 PM            

(makes 6-8 servings)
Author: Kimberly Snyder

Ingredients

1 medium acorn squash
2 cloves of garlic, minced
1 large sweet onion, minced
1 Tbs. coconut oil or vegetable broth
3 celery stalks, cubed
2-3 full carrots, cubed
1 tsp. ginger, grated
½- 1 Tbs. of Celtic or Himalayan sea salt, as needed to taste
¼ tsp. black pepper
2 cups of water
1 cup unsweetened almond milk

Instructions

Cut the acorn squash open, remove seeds and peel, and cut into cubes.
Heat coconut oil or vegetable broth in a large cooking pot.
Lightly sauté the garlic, then add the onion and the grated ginger.
Do not overcook! Use medium rather than high heat.
Add salt and black pepper and stir in.
Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften.
Add water and cover, simmering the vegetables for 30 minutes or so, or until tender.
Pour mixture into blender and puree. Add the unsweetened almond milk.
Add back to the cooking pot and keep on low heat.
Serve and enjoy!
http://kimberlysnyder.net/blog/2012/01/17/delish-squash-bisque-recipe/

posted November 26, 2013 10:18 PM            

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posted November 29, 2013 09:04 PM            

I left out any fish paste, or Asian Chili sauce (that I bought, and found out that it also contained shrimp). I added low-sodium tamari instead of Soy sauce, and curry powder, instead of the sauce.

Winter Squash Soup with Curry and Coconut Milk
adapted from Better Homes and Gardens

You can use almost any kind of winter squash here – butternut, kabocha, red kuri, hubbard, anything sweet and tender. I really like the little kick this soup gets from the chili sauce, but you can certainly leave it out if you like. If you’re making this early in the fall from local squash, there’s a chance your squash hasn’t fully cured yet. It will still work, but the sugars won’t be as concentrated, so you might want to add another tablespoon or two of sweetener – taste before serving and adjust as needed. Finally, if you have a low- or no-salt curry powder, you’ll need to salt this soup. Taste just before serving and add additional salt as needed.

1 medium or large onion, chopped
1-4 cloves garlic (depending on your feelings about garlic), minced
1 tablespoon curry powder
1 winter squash, about 2 pounds, peeled and cut into 1-inch cubes
1 14-oz can unsweetened coconut milk
2 cups chicken or vegetable broth
1 tablespoon brown sugar, whole cane sugar, or maple syrup
1 tablespoon fish sauce or soy sauce
1 teaspoon Asian chili sauce (like Sriracha) (optional but recommended)
1/2 cup red lentils (optional; these give the soup a nice protein boost and cook quickly, but I often leave them out)

Warm a couple tablespoons of olive oil, coconut oil, or the fat of your choice in a Dutch oven over medium heat. Add the onions and saute until they begin to soften, about five minutes. Add the garlic and cook another one to two minutes. Add the curry powder and saute a minute more.

Add the squash, the coconut milk, the broth, the sugar, the fish or soy sauce, the chili sauce, and the lentils if using. Bring to a boil, reduce to a simmer, cover, and cook until the squash is soft, about 30-40 minutes.

Puree the soup until it’s smooth and velvety. An immersion blender makes this easy (and safe!), but you can also puree the soup in batches in a food processor or blender – be careful! Or you can use a potato masher; the soup won’t be quite as smooth but will still taste delicious. Taste for salt and sweetness and adjust if necessary. Ladle the soup into big bowls, top with a dollop of plain yogurt or sour cream or a squeeze of lime juice, and serve with lots of bread!

posted December 24, 2013 10:38 AM            

I want to come to your house

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