Roasted Butternut Squash Soup. It’s delightful AND autumnal.

IMG_9124It’s been a while my food-loving friends, and I apologize! Late summer was filled with travels and basking in abundant laziness with my Master’s degree finished. Sure, I’m working full time, but man oh man, days off are sweet when they don’t have to be full of lectures and papers. I’ve been cooking all the while, but haven’t felt much like taking photos or writing anything. After a long respite, I’m happy to share this tasty little dish with you all.

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Ooooh, fall. How I love your colors and many squashes.

This soup is very simple to make, filled with spicy and sweet notes, and smooth as butta (as in buttanut…). It’s great for warming up after a chilly day outside.IMG_9109

What you need:

4 Tbsp olive oil

1 butternut squash, halved and roasted

1 medium onion, chopped

1 large apple, chopped

3 cloves of garlic, chopped

3 tbsp curry powder

1.5 cups de puy, brown, or red lentils, cooked

4 cups water or vegetable broth

Salt and pepper to tasteIMG_9120

What to do:

Preheat the oven to 425 degrees and prepare the butternut by slicing it lengthwise, removing seeds, rubbing with olive oil, and laying flesh down on a baking sheet. The roasting will take 25-30 min, but it’ll be done when it’s soft and the flesh side is browned.

At the same time, cook your lentils by adding 2 cups of water to a pot, bringing to gentle boil, and adding rinsed lentils. Cover and let simmer until tender.IMG_9121

While the squash is roasting, add the chopped garlic, onion, and apple to a soup pot with the olive oil. Saute until lightly browned, then add curry powder and brown for 1 more minute. Add the water or veggie broth to deglaze.

Simmer until the squash is ready, then chop the squash into large chunks (including the skin). Add squash to the pot. Transfer the soup to a blender and blend until smooth in batches (or use an immersion blender). Return blended soup to pot, simmer, and salt and pepper to taste. Add cooked lentils. Eat and be happy!IMG_9130

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Coconut Curry Soup. MmmMmm Good!

P1030013_2So you, may have noticed that I love coconut. So it probably won’t shock you that I love coconut soup too. It’s March in the PNW, which means cold and damp, and sometimes windy, and today walking home in the sideways rain, nothing in the world sounded better to me than a nice bowl of spicy, coconutty deliciousness.

Hence, I present to you coconut curry soup. And I won’t lie, it’s good. Real good.

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And the best thing about this soup you ask? Well, it’s fast. And the second best thing? It does wonders for a sore throat.  Just sayin’. It tastes a lot better than any medication I’ve tried.

To make it, you need:

1 Tbsp of coconut oil

2 cans of light coconut milk

3 cups of water or veggie broth

1 cup white mushrooms, sliced

1 carrot, diced finely

1 onion, diced

1 red pepper, diced

1 Tbsp tamari (or fish sauce if not going gf or vegan)

3 Tbsp red curry paste (I like mine pretty spicy, so start yours with less if you don’t think the spice is so nice)

1 Tbsp lemon grass

1/8 cup fresh cilantro, chopped

several leaves of basil (save until serving)

2 inces of fresh ginger, diced finely

4 cloves of garlic, diced

salt and pepper (or better yet, grains of paradise) to taste

P1030004In a pot, combine garlic, onion, ginger, and coconut oil. Sauteè over low heat until softened. Add carrot and mushrooms, and continue to sautee until carrots softened and mushrooms browned. Add red curry and lemongrass and cook for 1 more minute

P1020996Add coconut milk, water, red pepper, and cilantro. Bring to boil for 30 seconds, and reduce heat to low. It can definitely be served here, but it’s even tastier if you let it cook for an extra 10 minutes or so.

P1030011_2Pour into bowls, garnish with fresh basil, and drink down the spicy, coconutty, smooth-as-silk goodness! Also, don’t be afraid to add tofu, chicken, or whatever protein of choice is. Rice noodles would also be fantastic!