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Sunday, October 19, 2014


recipe type: Soup
prep time:  
cook time:  
total time:  
serves: 4
  • 1 large butternut squash (about 2 lbs)
  • 2 tablespoons sesame oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons ginger, grated
  • 1½ teaspoons crushed red pepper
  • 1 teaspoon turmeric
  • ½ cup cilantro, chopped plus more for garnish
  • 1 15 oz can of light coconut milk
  • 3 cups water
  • 2 tablespoons lime juice
  • ½ cup jasmine rice
  • ½ tablespoon butter
  1. Cut butternut squash in half lengthwise. Peel both halves, remove seeds, 
  2. then cut the round bottom off each half (where the seeds start). 
  3. Chop the long neck part of the squash into 1 inch square pieces.
  4. Bring a little water to a boil in a medium sized pot. 
  5. Place a colander with the squash bottoms in them on 
  6. top of the boiling water, cover with a lid, and steam the squash
  7.  for about 15 minutes. 
  8. This will later be mashed and used to thicken the soup.
  9. In a different large pot, heat sesame oil. 
  10. Add chopped squash, onion, garlic, and ginger and 
  11. cook until onions are translucent.
  12. Stir in crushed red pepper, turmeric, and cilantro. 
  13. Next add coconut milk and water. Bring to a boil, reduce heat, 
  14. and simmer for 20 minutes.
  15. When steamed squash is done, transfer to a food processor. 
  16. Add ½ a cup of liquid from the soup and puree until smooth. 
  17. Once soup has simmered, stir pureed squash into pot.
  18. In a small pot, cook rice. 
  19. Once rice is cooked mix with butter.
  20. Serve soup over rice with a s little bit of lime juice 
  21. and some extra cilantro on top.
From Tastespotting : Things I Made Today 
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