Wednesday, November 07, 2007

Recipe Request

OK- I had a couple of requests for this soup recipe, so I am posting it with credit given to the source: Sundays at Moosewood. I got this cookbook when I first became a vegetarian back in 1992 and it's remained one of my favorites. This is my version of the recipe- the original has some optional ingredients.

Addy’s Butternut Squash Soup 
(adapted from Indonesian Squash and Spinach Soup from Sundays at Moosewood)

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
cayenne pepper to taste
5 teaspoon sliced blanched almonds

1 onion, chopped
2 large garlic cloves, minced
3 tablespoons olive oil
½ teaspoon dried ginger
1 teaspoon salt
2 cups water
14-oz can coconut milk
1 medium butternut squash, peeled and cut into cubes
1 small bunch kale, chopped

Grind the first list of ingredients in a spice mill or in a food processor or blender with ½ cup water. If you don’t have the seeds on hand, or are in a hurry, you can probably just substitute some good curry powder for the first list of ingredients. In a large pot, sauté the onion and garlic, adding the ginger and salt. Continue to sauté until the onion in translucent. Add the water and spice mixture and simmer for 5 minutes.

Stir in coconut milk and squash and simmer uncovered until the squash the tender- this time will vary depending on your squash and how small or large you cut it. I start checking it after 20 minutes. Once the squash is tender, stir in the kale and cover the pot. Check it after 5 minutes to see if kale is tender. Cook until kale is to desired tenderness- depending on how fresh it is, etc. Serve & enjoy!

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