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Posts Tagged ‘squash’

CoconutPumpkinSoup_first

Sorry guys, I’m a day late with this post…it’s been a little busy!

It’s definitely fall up here in the big smoke; the weather went from 25°-30° C (77°-86° F) to 5°-10° C (41°-50° F). That’s chilly. Mind you, it would help if I started wearing socks in my shoes, I just can’t bear that claustrophobic feeling my tootsies get all confined in socks/shoes/boots. How about you, do you dread confining your dogs in socks and shoes?

This soup came about because I bought a couple of smallish pie pumpkins for social media; I actually carved a client’s logo into one of the pumpkins! It turned out really well and I had an entire pie pumpkin left over. Then I got two more social media clients (bittersweet, story to come) who sells Caribbean food and sauces so I was dying to try their organic coconut milk! I checked my dear friend Lorraine’s blog for an easy pumpkin roasting technique and a delicious starter was born for thanksgiving dinner. This soup would be lovely with butternut squash if pumpkins aren’t in season. I suggest smallish portions (125 mL or 1/2 c) because it’s quite rich.

Coconut Pumpkin Soup

Makes about 875 mL (3.5 cups) depending on how thick you wish to have it.

Ingredients:

  • 1 small pumpkin, oven roasted
  • 1/2 onion, oven roasted
  • 2 cloves garlic, oven roasted
  • 2 tbsp coconut oil
  • 2 cups vegetable stock
  • 3/4 c coconut milk
  • 1/2 banana
  • 1/2 tsp curry powder
  • 1/4 tsp ginger
  • Pinch of nutmeg

Directions:

  1. Pre heat oven to 350° F (177° C). Prepare pumpkin as Lorraine does in this post. Lightly coat onions and garlic with the coconut oil. Roast until soft.
  2. When Pumpkin is cooked through, onions and garlic are soft, add pumpkin flesh, onions and garlic to a blender contain with the vegetable stock, coconut milk, banana, curry powder, ginger and a pinch of nutmeg. Pulse blender until completely smooth. Set aside.
  3. Minutes prior to serving, re heat soup and pulse in blender once more to ‘lighten’. Serve immediately.
CoconutPumpkinSoup_7011

The banana adds a very subtle flavour, try not to overdo it as it will overpower the soup.

Notes:

  • Sadly cottage season is over and we’ve closed it down.
  • The banana is an interesting undertone, omit if you don’t care for bananas.
  • To have a lighter soup, don’t use full fat coconut milk or reduce the amount and replace the difference with skim milk.
  • A seared scallop would be a wonderful garnish in this decadent soup.

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It’s time to do the Christmas decorating and traditionally I’ve finished my exterior before I even think of the interior! Since I can remember I’ve been making my own urns for the front, not because I’m cheap (OK, maybe a little) but because I like to have creative license and design my own! Over the last few years it has become increasingly popular to use birchbark branches to achieve height, but in my hood these branches cost $6.00 EACH! I have 2-3 in each of my four urns! That’s $60 before I’ve even added my evergreen boughs! So JT and I bring them back from the cottage! A little walk in the forest, about one hour of time is all it costs! And it’s fun (I’d like to add that we only take branches from property we own, never from other property). I have bobbles and pine cones from years past and some gorgeous red sparkly ribbon from last year (note to self, make the sparkly ribbon outside otherwise the sparkles will litter the house for years!). This year I bought eight bunches of various evergreen boughs at $5 each; so for about $40 and a little creative time outside, I have my four gorgeous urns ready for the holidays. Tell me, how do you decorate your home for the holidays?

Bobbles_1460

I think I’ll get one more year out of the red ribbon; I’ll buy another roll when they go on sale after Christmas! The pine cones will last a lot longer. The Bells were a dollar store find!

Step1 Urns_1458

We brought back new branches to add to the collection we had from last year!

Step2 Urns_1456

I like to start with the floppiest evergreens with the longest needles.

Step3 Urns_1454

I love to add cedar branches because they smell so good.

Step4 Urns_1453

I keep filling in the empty spots but for my final row I like to add something with berries; this year I was able to get little white berries. Boxwood is also lovely and it adds a totally different texture but this year my “guy” didn’t have it.

The finished product, with all the bells and whistles.

The finished product, with all the bells and whistles.

Final Urns_1452

The urns in the foreground are well lit with spot lights and the urns in the background have some lovely snowflake solar lights (from the dollar store!).

And with the house all dolled up for the season, I’m ready for a bite and these days that means soup so I’m constantly on the look out for new and innovative soups. I created this one for a dinner we were hosting for my nephew. Roasting really concentrates the sugars and makes this soup deliciously sweet and creamy. I’ve made it healthy so I haven’t added any cream, but you’re welcome to. Roasting the squash seeds adds a lovely texture to this soup. To take off the shells, simply squeeze the pointy end between your fingers (or mini pliers in my case) and off will one side pop! Simple like that.

SquashSoup_1273

Creamy and slightly sweet. The crunchy roasted squash seeds really made the soup.

Acorn Squash Soup

Serves 4 smallish bowls

Ingredients:

  • 1 acorn squash, cut in half and seeded
  • 1 tbsp butter
  • 1 head garlic, outer skin removed but leave individual skins intact
  • 4 tbsp EVOO
  • 1/2 Vidalia onion
  • Chicken or vegetable stock
  • 1/2 tsp pure vanilla extract
  • pinch of nutmeg

Directions:

  1. Pre heat the oven to 350°F. On a cookie sheet, place each half of the squash cut side up with 1/2 tbsp butter in each side.
  2. Toss the onion with a spot of EVOO and add to the cookie sheet.
  3. Put the garlic head into a small ramekin and add 3 tbsp EVOO, season with sea salt and cover tightly with foil. Put this on the side of the cookie sheet with the squash and onion. Bake for 45-60 minutes until very tender.
  4. Once everything is very tender, scoop out the squash into a glass container, add the roasted garlic WITH the salted EVOO and the baked onion and the vanilla extract. Blend until smooth adding stock until you achieve the desired consistency (I prefer it slightly thicker). Set aside and reheat to serve.
  5. To make the squash seed garnish, clean off the seeds and let them dry on a clean cloth. Add to a lightly non0-stick sprayed cookie sheet and bake for 30-45 minutes until toasted.
  6. Allow to cool and using your fingers or mini pliers, take the pointy end of the seed and press the edges into each other allowing the sides or side to pop off. Remove the toasted seed from the shell and reserve.
  7. Reheat the soup, pour into bowls and serve with the seeds drizzled over top.

Additional ideas for garnish:

  • Sear a scallop in butter and serve on top with the butter drizzled over it.
  • Sear a shrimp with the hard tail removed (I hate having to dig out the tail with my fingers) with a little lemon juice drizzled over the top.
  • If you don’t have the seeds from the squash, use toasted sunflower seeds.
  • Make a crostini with squash seed pesto smear on top.
  • A nice dollop of crême fraiche or sour cream.
  • Balsamic or pomegranate syrup reduction drizzled on top.
  • Maple syrup drizzled on top.

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It’s raining cats and dogs as I type this. It’s been raining for two days and they are predicting more. Me. Not happy. This is the not so pretty part of autumn.

We’re having JTs “step brother’s” over for dinner tonight; Alan is from Vancouver and Peter is from Wasaga Beach. Our nephew Brian (the one we visited in Calgary in June, just moved back to Toronto and is staying with us for a couple of weeks) is also joining us. Wow, that’s me with four handsome men! I decided to make an all time favourite that really only works with a crowd, Paella.

But first our appetizer: the beautiful fall inspired butternut squash velouté. What’s a little different about this soup is that there is no Roux, or cream, just vegetables. And a Granny Smith apple (you see how I snuck that in?). I always oven roast my vegetables for the most flavour, and for this one, I also roasted an entire head of Ontario Garlic. The roasting happened a little quicker than expected because of all the moisture in the pan from the onions and the apple, I didn’t get the anticipated caramelization on the squash. Next time, I’ll roast the squash and potato separate to the apple and onion; it still made a mighty fine autumn soup. I have modified the instructions as such.

Going into the oven at 400°F

The recipe is really just to taste, if you love something, add more, hate something, omit it!

Ingredients:

  • 1 large butternut squash, cut into cubes (save the seeds)
  • 1 medium Yukon Gold potato, peeled and cubed
  • 1 medium Vidalia, or Mayan onion, peeled and chopped into eighths
  • 1 head of garlic, remove some of the outer peel, leaving the cloves intact
  • 1 Granny Smith apple, washed and cut into similarly sized cubes as everything else
  • Chicken or vegetable stock (we used no salt stock, we’re getting back into home made chicken stock time soon).
  • Extra Virgin Olive Oil (EVOO)
  • Sea Salt and Pepper to taste

Squash Seeds:

  • 1/4 tsp paprika
  • 1/4 tsp all spice
  • sea salt to taste
  • 1 tsp EVOO

Directions:

  1. Preheat oven to 400°F.
  2. Make sure your vegetables are cut to similar size so they cook similarly.
  3. Roast potatoes and squash drizzled with EVOO and salt in one pan; the onions and apple drizzled with EVOO in another for 30-45 minutes until soft.
  4. Put the trimmed garlic head in a ramekin that just fits it, drizzle with EVOO (about 2 Tbsp) and salt lightly. Cover with tin foil and bake until bulbs are soft, about 45 minutes.
  5. Combine everything in a large high sided bowl (the apple skins should just peel off, but don’t worry if the don’t) and purée with an immersion blender until smooth, adding stock to desired consistency.
  6. Press through a fine sieve or chinoise strainer, so it’s velvety smooth. Keep warm or refrigerate for later. Reheat before serving.
  7. Clean off the reserved squash seeds, drizzle with EVOO, sprinkle on the spices and bake until slightly toasted (or when they begin to pop).
  8. 8. Serve in soup cups with the squash seeds as garnish.

The soup, excuse me, velouté

Happy Friday Everyone, I hope you enjoy your weekend.

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