Thursday, September 25, 2014

12:00 PM

As the days start to get a little cooler, a warm meal with seasonal veggies is the perfect way to get into the fall spirit. If you’re searching for something to help you get through the changing of the seasons, why not try this tasty squash soup from Canadian Living:

· 2 tbsp (30 mL) vegetable oil
· 2 onions, chopped
· 1 clove garlic, chopped
· 1 celery stalk, chopped
· 1/4 cup (60 mL) minced gingerroot
· 1/4 cup (60 mL) chopped fresh coriander
· 2 tsp (10 mL) ground coriander seeds
· 1 tsp (5 mL) ground cumin
· 1/2 tsp (2 mL) salt
· 1/2 tsp (2 mL) pepper
· 1/4 tsp (1 mL) grated lemon rind
· 1/4 tsp (1 mL) turmeric
· 1/4 tsp (1 mL) hot pepper flakes
· 8 cups (2 L) cubed, peeled butternut squashes, about 3lb
· 1 tomato, chopped
· 4 cups (1 L) chicken stock or vegetable stock
· 1 400 mL can coconut milk
· 1/2 cup (125 mL) fresh coriander leaves

Preparation

1. In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.

2. Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.

3. In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

What’s your favourite fall recipe? Let us know on the Harmony Village Facebook page!

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