When traveling to a friend’s house, I often bring my large red pot, filled to the brim with beans, veggies and whatever else I need to make a big pot of soup. Getting there is a breeze since there are no open liquids, but getting home is another story! That pot of soup, created amidst conversation and laughter, needs to be carefully transported home. And that means it must wear its seatbelt!
Yup! You heard me right. My soup wears a seatbelt, which keeps it safe and sound and allows it to return home in one beautiful intact piece to nourish my family during these bitter cold days. It’s precious cargo.
My seatbelts have protected many meals throughout the years as I cook in kitchens other than my own. I’ve forgotten to buckle up before and it’s not a pretty sight, as a slight tap of the brake has sent cookies sliding and sauce spilling.
I made a delicious roasted squash soup with Suzy the other day and strapped it in carefully. And I’m happy to report we (that being the soup and I) made it home quite safely!
Here’s the recipe:
Squash Soup
Makes 2 quarts
-6 roasted squash, flesh removed from skin (I used 2 butternut squash, 2 acorn and 2 delicata)*
-2 tablespoons olive oil
-1 onion, chopped
-2 garlic cloves, chopped
-1 teaspoon fresh ginger, minced
-2 tablespoons curry powder
-1 teaspoon salt
-6-8 cups stock (either chicken or vegetable)
-3/4 cup light coconut milk
In a large soup pot, sauté the onion, garlic and ginger until tender. Season with curry powder and salt. Add the squash. Cover with stock. (About 6—8 cups.) Puree with an immersion blender until creamy. Stir in the coconut milk and serve immediately!
*To roast the squash, cut lengthwise and remove seeds. Lay squash on a baking sheet and roast on 400 degrees for about an hour until fork tender. Great resource for identifying squash: http://whatscookingamerica.net/squash.htm
🙂