Curry Roasted Butternut Squash Soup

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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:

3-4 lbs butternut squash, halved lengthwise and seeded
2 cups chicken stock
2 Macintosh apples
1 yellow onion
3/4 tsp curry powder
3/4 tsp cinnamon
Salt and pepper
Olive oil

For Topping:

Scallions, white and green parts chopped
Cashews, chopped
Toasted sweetened coconut
Bananas, diced

Preparation:

1. Coat inside of squash, apples and onions in olive oil and season with salt and pepper. On a cookie sheet lined with foil, place squash inside facing down and scatter apples and onions around. Roast for 40 minutes at 425 degrees. Remove from oven and allow to cool slightly. Scoop out insides of squash.

2. Heat chicken stock in a pot. Add vegetables to stock. Use immersion blender until smooth.

3. Add curry, salt, pepper and cinnamon and stir. Heat through. Serve hot with toppings.

Recipe adapted from Ina Garten at FoodNetwork.com

I decided to buy a butternut squash a few days ago and see what I could do with it. Adam’s mom told me about roasting them and using them in soup so I did some research and found Ina Garten’s recipe online. It. Is. Amazing. The soup was the perfect consistency and so easy to do with the immersion blender. The flavors were excellent. The onion and curry gave a nice spice while the apples and squash and cinnamon gave it a good sweet flavors. The toppings were an excellent idea. I was thinking of ignoring them but when I read the reviews of the recipe I knew I needed to try them. The reviewers were right. The onions give flavor and crunch, along with the cashews. The coconut adds a little more sweet and the banana gives a smooth texture and a taste that goes well with curry. Overall this was an excellent dish that I will certainly be making again. Especially because it gives a good serving of vegetables in a tasty way! Keep in mind that butternut squash are ridiculously difficult to cut. But it’s worth it. You can also peel and slice the squash and roast them along with the apples and onions. I found just slicing them in half and scooping out the insides to be pretty easy. Definitely give this one a try!

Taco!

PS: I’m now using Instagram and tend to post pictures of my food in process. Feel free to follow me at srice22.

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Raw Vegan Chocolate Mousse Pie

Raw Vegan Chocolate Mousse Pie

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 0, it’s raw!

Ingredients:

Crust

1 cup dried shredded raw coconut

1 cup macadamia nuts (or 1/2 cup and 1/2 cup hazelnuts)

1/2 cup packed pitted dates

1/2 tsp salt

1 1/2 tsp agave nectar or coconut oil/butter

Filling

Flesh of 2 ripe avocados (learn how to tell if an avocado is ripe here)

1/2 cup baking chocolate (make sure there’s no milk if going vegan, or try using raw cacao and adding more agave until sweet enough)

1 tbl vanilla extract

1/4 tsp sea salt

1/2 tbs agave nectar

Preparation:

1. For crust, combine crust ingredients in food processor and blend until smooth. Press in to pie plate and refrigerate until needed.

2. For filling, combine filling ingredients in food processor and blend until creamy (3-5 minutes). Spread in crust and refrigerate for at least 2 hours.

Recipe adapted from megadaisy1 at GroupRecipes.com.

And that’s it. This was SO easy and is incredibly delicious. The idea of putting avocado in a dessert pie is certainly interesting and I was put off by it the first time I heard it suggested but I tried it and it was delicious. The avocado provides a wonderful consistency and the flavor is so mild that it can be overtaken by the chocolate. Plus, it’s a healthy alternative to standard mousse which involves a lot of sugar and other things I’m trying to eat less of. This is definitely something worth trying and maybe even experimenting with. Avocados are just that awesome! Don’t forget to check out my post on How To Treat Your Avocados With Respect.

Taco!