Cooking Up a Storm

Perhaps that should be "cooked," because it happened last week.  I had a cooking marathon.  It started with roasting some butternut squash for a Pumpkin Curry Soup.  The kids wouldn't like the soup, so I made them macaroni and cheese to go with their ham.  And then Mama made it home in time for dinner, which was a wonderful treat (she's working 12 hour days on a big project through Thanksgiving at least, maybe December.)  Sis loved the squash (there was extra for munching)--it was just like sweet potato fries.  Both liked the homemade mac and cheese.  And Mama and I liked the soup (we're hanging in with the cleanse, though a few things have crept in once or twice.)

It was a great fall meal, even though it was a very warm September day.

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Pumpkin Curry Soup

2 cups peeled and diced butternut squash

2-4 tablespoons olive oil

sea salt

1 yellow onion, roughly chopped

3 garlic cloves, minced

2 tablespoons minced fresh ginger

1-15 oz. can pumpkin puree

2 cups vegetable or chicken broth

1 cup coconut milk

1 heaping tablespoon curry powder

pinch of cayenne

juice of 1 lime, or to taste

optional:  chopped scallions or cilantro leaves

Preheat oven to 450F.

In roasting pan, toss butternut squash with olive oil and salt to taste. Roast until tender and dark brown, about 30 minutes.  Set aside.

Meanwhile, in a soup pot, heat oil over medium-low.  Saute onion and garlic, stirring frequently, for 8-10 minutes.

Add the ginger and continue sauteing until everything is tender and golden.  

Stir in pumpkin puree, broth, coconut milk, curry powder, and cayenne.  Stir a few times, then let simmer on low for 20 minutes.

Add the squash and lime juice (to taste.)  Serve.

Clean Gut