Where Personal and Professional Life Collide...

My life in 8 words: Organized chaos, by preference. Exhausting, but never boring

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Good Eats.
A 2010 Graves white (Haut-Selve), and curried squash-apple soup. This is my idea of comfort food. Because ODFG today has been a day of dealing with the stupid, the cranky-making, and the prickling irritations. Only the fact that I also wrote 2500 new words has kept me from calling it an utter wash.

The soup is based (by which I meant to say I took his cooking suggestions, and added my own ingredients) on the pumpkin soup recipe from Mark Bittman's COOK ALL THE THINGS (actual title: How to Cook Everything Vegetarian. I like my title better). If you don't have this cookbook (or its non-vegetarian partner) and you have a kitchen, you are missing out. Seriously. It's like having the perfectly trained spotter at the gym.

Oh, the soup? Peel and rough-chop a butternut squash, and two apples. Throw 'em in a pan with some heated oil and some onions, cook until they start to soften. Toss in your preference of curry powders and ginger (fresh or powdered). Add about 3 cups of broth. Cook for about half an hour, just below a boil. Run it all through a blender, then add one cup of almond milk (or coconut milk, if you prefer the full-fat version). Take 1 cup of the soup and toss it back into the blender with about 1/4 pound of trimmed green beans. Puree, and stir back in. Serve.

Nom. And also, nom. And with the added benefit of being really damn healthy.

EtA: and I probably should not eat the entire batch tonight.  Even if it is lo-cal and disgustingly healthy....
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To me, "Cook All the Things" sounds like a title to a Patterson novel. Or a spoof of a Patterson title.

I didn't know there was a vegetarian edition. (I have the other one and dip in quite often.) Not that I need another cookbook. Really, I don't.

Sounds delicious! I've been meaning to get that book ever since I heard him speak in Portland in September. BTW, stick blenders are an awesome alternative to the regular kind for soups.

Hmm, this would count as an authentic American recipe, yes?

I have pumpkins ready. I have already made the stock. I may do this for the Thanksgiving potlach this Saturday.

Well, American-the-continent, anyway. Pumpkin and butternut squash have slightly different flavors (and pumpkin flesh isn't quite as firm), but so long as you test during the cooking, and adjust your spices accordingly, it should work...

Also, if you don't have to worry about dairy issues, milk or cream is very nice in this soup, I am told (haven't had that version myself, for obvious medical reasons).

Edited at 2012-11-20 12:21 pm (UTC)

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