Now that Fall is officially here, I’m excited to transition into the cooler months by nourishing myself with all the delicious foods this season provides. One of my favorite fall vegetables is squash — they are fantastic roasted, stuffed, sauteed, pureed, … Continue reading
I had some parsnips in the fridge that I purchased at the farmers market a couple of weeks back and knew I had to use them soon before they went bad …. since it’s about 20 degrees in New York, I figured what better way to use them then to make soup?! I decided to do a little experiment and combine some other ingredients I had on hand to make a tasty little pureed soup. Root vegetables are in season this time of year; parsnips, carrots, turnips, beets, etc…. they are all super healthy and great for roasting and soup making.
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 yellow onion, chopped
1 teaspoon of coconut oil
3/4 cup of vegetable broth
1 can of light coconut milk (regular coconut milk is great too)
sea salt and white pepper to taste
In a soup pot, melt the coconut oil over medium-high heat and then add in the chopped onions. Add a bit of salt and pepper and stir. Saute the onions for a few minutes, stirring frequently until they begin to soften and become translucent. Then add the carrots and parsnips, stir thoroughly so that they are coated with coconut oil. Stir frequently until the parsnips and carrots start to soften a bit, about 10 to 15 minutes. Add the vegetable broth and coconut broth and bring to a boil. Add in a bit more salt and pepper. Then cover and simmer on low for about 35 minutes, stirring occasionally, until the vegetables are very soft. Transfer to a blender and blend until pureed.
I garnished it with a bit of parsley, because I had it and it looked pretty 🙂 … chives or spring onions would be great too.
with love and soup making,
This chilly weather has heightened my appetite, and left me with cravings for warming, comforting foods. Nothing warms the soul like hot soup, and I have been experimenting with some different varieties. I wanted to try a new recipe for … Continue reading
About a week ago, I was browsing around at the farmers market when this deep orange squash caught my eye. I had never seen one like
it before, so I inquired. “It’s called a red kuri squash, and the flavor is similar to that of a pumpkin” the man behind the booth told me.
“Whoa”, I responded. “I have to try it”.
Since then, I have been admiring this kuri squash in my basket of fruits and veggies that I keep on a counter in my kitchen. Last night, after discussing dinner options with Amy, I decided that I would turn this kuri squash into a soup.
I searched around for some recipes, and I found one that I tweaked to my own liking.
You will need:
1 kuri squash, peeled, and diced
½ medium onion, coarsely chopped
2 cloves of garlic
1 piece of fresh rosemary (or a bay leaf)
1 fennel bulb, cored and cut into this wedges
½ cup of chopped, toasted pecans
Olive oil (about 1 tablespoon)
1 pinch cayenne
1 pinch turmeric
Preheat your oven to 375˚.
Begin by cutting your kuri squash in half and cleaning it as you would a pumpkin, removing all of the seeds and stringy flesh. If you like pumpkin seeds, try cleaning and roasting these seeds… I hear that they are pretty great.
Peel your squash, and cut it into cubes.
Add the squash, onion, garlic, rosemary and some salt to a large saucepan along with 2 cups of water. Bring the water to a boil, and then cover and simmer over low heat until the squash is tender, about 20 minutes.
Next, place the fennel wedges on a baking sheet (covered with parchment paper to save a messy clean up) and toss with olive oil, salt and pepper. Toss well. Roast the fennel for about 25 minutes, until the fennel is tender and beginning to brown.
When the squash is finished cooking, discard the twig of rosemary and working in batches, puree the soup in a blender. Return the soup to a saucepan to keep it warm. When the soup is fully blended, add the pinch of cayenne and turmeric, and more salt and pepper to taste.
Ladle the soup into bowls and garnish with the roasted fennel, toasted pecans, and a drizzle of olive oil.
The soup can keep in the fridge.
The night was a big success. Amy and I were incredibly excited about how the soup came out, and LOVED the roasted fennel and pecans. Yum!
with love and squash,
The soup is a great summertime dish because it can be served room temperature or cold, can be stored in the fridge for about a week, and it is super easy to make!
All you need is a blender and:
1.5 cups water (or enough to give you the consistency that you want)
2 cups butternut squash, peeled and diced
3-4 stalks celery
2 green onions (scallions)
1/2 cup fresh basil
1/2 teaspoon sea salt
a dash of cayenne
a squirt of raw honey
Start by adding the water and about half of your diced squash to the blender, and blend until smooth. Then, add the rest of the squash, followed with the rest of the ingredients, blending in intervals until everything is smooth.
To add some texture (and some extra health benefits) top this soup off with some of your favorite veggies or seeds. Some great options are avocado, sprouts, shredded carrots, watercress, arugula, hemp seeds, sunflower seeds, parsley, diced apple… you get the idea, right?