Good Eats.
Nov. 19th, 2012 06:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanA 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....
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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Date: 2012-11-20 12:08 am (UTC)no subject
Date: 2012-11-20 01:04 am (UTC)no subject
Date: 2012-11-20 02:06 am (UTC)no subject
Date: 2012-11-20 11:42 am (UTC)I have pumpkins ready. I have already made the stock. I may do this for the Thanksgiving potlach this Saturday.
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Date: 2012-11-20 12:18 pm (UTC)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).