Tonight I feel like writing about something that is fresh on my mind...and in my soup pot! I know I still need to write the following 3 days of menus for the acroyoga playshop. But this meal is so in the tip of my tongue! Pun quite intended....ok, I will try to refrain from the food puns. :)
While walking through the chilled winter wind today, I found myself realizing that winter is officially here. Fall has come and gone and the California winter came sliding in with the first storm of the year. Friends in Tahoe have begun shoveling and I scrambled to find my Ugg boots and my scarf.
On that walk I craved warm, cozy, juicy, slightly sweet goodness for my dinner. thai Coconut Butternut Squash soup. 45 minute preparation. Feeding 8. I will be taking it with me as my partner and I head down the Big Sur Coast to start our thanksgiving tradition.
Recipe:
1 medium butternut squash, peeled, cut into 1/2 in cubes
1 medium yellow onion
1/2 cup ginger chopped fine,
1 stalk lemongrass, chopped fine,
24 oz cocomilk, can or fresh made....we know which is better :)
24 oz water
1/2 cup tamari
2 tbl chinese 5 spice
1 tbl curry powder
1 cup cilantro, chopped fine, stems and leaves
1/4 cup apple cider vin
salt
saute onions in a large pot. add ginger and lemongrass as onion gets translucent. Add curry and 5 spice powders. brown for 5 minutes to activate natural oils in the spices. Add squash, coco milk, water, tamari. Bring up to boil and then turn down to a fast simmer for 30 minutes. Add ACV. blend. add cilantro and salt to taste.
Enjoy!!!!!
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