Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Chilly seasons means it’s Chili Season

chili chili2

Well folks, we’re getting into that time of year again. The weather is getting a bit colder, the leaves are changing, and the sun greets the ridgeline a little earlier than it used to. I notice a huge shift in my palate when we first come into fall. I say goodbye to my frequent salads and smoothies to welcome warm, earthy foods. The recipe I am going to share with you is my mothers. Growing up I loved this Chili recipe and I still use it today, as you can see! It’s another easy piece and makes enough for a whole family. Or, if you’re me, you get to enjoy a lot of leftovers and the joy of sharing it with friends! This recipe is vegetarian. Feel free to add a meat if you’d like, but you might want to try it this way just once, ’cause it is just so good!

Ingredients:

2 15 oz cans Black Beans

2 15 oz cans Kidney Beans

1 15 oz can Garbanzo Beans

1 15 oz can Pinto Beans

1 15 oz can of 100% Pumpkin

1 28oz can of Fire Roasted Tomatoes

1 15 oz can of Hatch Red Enchilada Sauce

4 Tbsp Tamari

Salt

Pepper

Spike Seasoning

Tabasco

Cheese

Basically, the hardest part of this recipe is just getting all the cans open. Get out a big pot, put in 3 or 4 of the cans and turn the heat on medium. Adjust the heat as needed so that the beans don’t stick to the bottom. I like to strain the beans before putting them into the pot so that it isn’t too watery. Every 3-4 cans add a sprinkle of salt and pepper. Once you have all the cans opened and the contents has been poured into the pot, give it a good stir, add Tamari, Tabasco, and Spike or just another layer of Salt and Pepper. Season to your liking. I like to under-do the seasoning in the pot and then season each bowl to my liking. Grade Cheese, if you’d like, I recommend Sharp Cheddar or Pepperjack or add crackers.