Winter squash and coconut soup

October 28, 2012

Winter squash and coconut soup

Page 226, Henry

Cancer sucks. And our lovely neighbor is working hard to kick cancer’s ass. She had surgery earlier this week and I figured the absolute least that I could do was make a giant batch of healthful and delicious soup for her. Luckily, I have a tub of fabulous hubbard squash that were an A&A special! I provided the seeds and they provided the space to have a wandering vine with huge squash growing off it (not something that works well in my seriously-raised garden beds). So far, I have only used two of the squash and that alone has made risotto, soup, cupcakes, and more!

I turned to Diana Henry’s version of Plenty for Karen’s soup – and tried to imbue it with every ounce of love and healing energy and total repect that I have for her along with the cocount milk, lime, chili, ginger, and garlic flavors.

 

Cut 4 and 1/2 lb peeled winter squash into chunks. Drizzle with olive oil and roast for 20 minutes at 400 degrees until caramelized and tender.  Meanwhile, heat 2 Tbs. olive oil in a heavy saucepan and gently cook two onions and two stalks of celery, both coarsely chopped, until soft but not browned. add two garlic cloves (minced), 1 red chile (deseeded and finely chopped), 1/2 in. fresh ginger peeled and chopped and cook for another 2-3 minutes. Add squash , 4 cups veggie broth, seasoning, and 2 cans of cocnut milk. Bring to a boil and simmer gently for 20 minutes or so.  Puree and then add the zest of one lime, the juice of two limes,  and taste for seasoning. 

Put in a container and take to a fabulous woman who does so much for the neighborhood, the community, and the world, that it is the least that you can do to feed her while she heals. ❤

 

 

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