Another delicious soup to enjoy in the cold weather! We aren’t butternut squash fans, but this soup was a winner!
Coconut Curry Butternut Squash Soup
1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
Bake butternut squash at 350 for about an hour after cutting in half and scooping out the seeds. After it is cooked all the way through, peel skin off and cut into chunks. Or you can cheat and buy frozen butternut squash already chopped and peeled.
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro…or bacon and plain yogurt.
This is more of an easy dinner idea than a recipe. My husband bought a couple bottles of this home.
So we made a meal out of it by cutting about a pound of chicken up into chunks and cooking them on the stovetop with some olive oil. After that was cooked through, we added the jar of sauce, about a cup and a half of chopped cauliflower, and as much spinach as would fit in the pan with the lid on. The spinach cooks down considerably so even if you add 3-4 cups of it, it becomes almost nothing after cooking. After simmering for about 15 minutes, we ate this over rice. It’s tasty. This particular flavor has a touch of spice. There are other flavors to choose from, as you can see on the Maya Kaimal website. So if you like Indian food, give it a try!
We used almost the whole box of spinach.
I took an unplanned hiatus from the blog. It was a whirlwind of a summer with cooking and CSA food. I guess I just crashed after it was over to take time for other things. Thank you to my loyal followers for checking in every once in awhile. I apologize for there being nothing but oldies.
I also need to reorganize the blog and create an index so, hopefully, I’ll get to that soon.
But I am back and am going to have some winter meal ideas, Christmasy ideas, and some polls! So here..we…go!
Here is a holiday smoothie idea to add some festive colors in the form of raspberries, spinach, banana, and yogurt.
I like to use Velvet View Farmstead yogurt, which is an Ohio farm and is only sold in Ohio. It has no preservatives or additives. While it is plain yogurt, it is a very pleasant taste, unlike other plain yogurts I have tasted. It is also more liquidy which is why it is perfect for a smoothie. It is whole milk yogurt so you can’t go crazy and eat the whole quart at once!
Here is a great potato soup recipe that is fairly healthy. I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese. So this is a nice alternative that still has a great flavor.
Potato Leek Soup
Makes about 6 cups
- 1 bunch leeks (about 4) dark green stems removed
- 1/2 large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
- 1 tbsp flour
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk (I used skim.)
- salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
- crumbled bacon (optional)
Wash leeks very carefully to remove all grit. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste. Top with bacon and serve.
I think my favorite part of cold weather is eating stews and soups. I don’t know if I am a lazy eater or what, but having an entire meal in one bowl is so appealing to me. And when the soup/stew creates leftovers, this is a bonus to me. This recipe is full of veggies that I had and it was a complete meal full of lentil protein and veggie vitamins. I made a quick batch of “beer bread” with it to offset the healthiness of this recipe. In case you are wondering, beer bread is easy to whip up, does not include yeast, but instead includes, among other things, butter, white flour, and a can of beer.
Sweet Potato and Lentil Stew
2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped (I added another carrot instead of celery)
1 bay leaf
1 garlic clove, minced
1 1/2 teaspoons curry powder
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves (I omitted)
Coarse salt and black pepper
Plain low-fat yogurt, for serving
1.In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
2.Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3.Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
This is from wholeliving.com