Monday, November 7, 2011

Winter Squash Soup
by Jeff Harter
Prep Time: 30 mins
Cook Time: 1 hour
Keywords: soup/stew appetizer low-carb nut-free sugar-free vegan vegetarian butternut squash fall


This is a fantastic fall soup full of vegetables with deep flavors and hints of christmas. Butternuts squash is a great source of Beta-carotene, Potassium and Vitamin C.
Ingredients (serves 10)
    SOUP
    • 1 small butternut squash peeled, seeded and cut into cubes
    • 1 yam peeled and cubed
    • 5 carrots peeled and diced
    • 2 onions yellow or white diced
    • 2 tbsp olive oil
    • 4 quarts vegi stock
    • 1 can of coconut milk
    • 1 tbsp tomato paste
    • 2 leeks white part only diced
    • 1 potato peeled and diced
    • 1 shallot sliced
    • 1 garlic sliced
    • 3 tbsp fresh ginger diced
    • 1 star anis
    • 1 cinnamon stick
    • 1 bay
    • 2 strips of lemon peel
    • 2 strips of orange peel
    • 1 lemon grass smashed
    • 4 cloves
    • 1 tbsp curry
    • 1 tbsp soy sauce
    • 1 tbsp garham masala
    • 1 tsp sesame seed oil
    • salt and fresh ground pepper to taste
    Instructions
    • Preheat oven to 400 degrees
    • In large roasting pan add butternut squash, yam, carrots and onions. Toss with olive oil and place in oven. Cook for 15 to 20 mins toss every 5 mins until well caramelized.
    • Meanwhile, in a large pot add the rest of the ingredients, bring to a boil then turn down the heat to a light simmer. When the roasted vegis are done add to pot and cook uncover for about one hour. Take off heat and let rest for 5 mins. Take out star anise, lemon and orange peel, lemon grass, bay leaf, cinnamon stick and cloves. Then one quart at a time add to blender and blend until very smooth. Place back in large pot, bring to simmer and serve.
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