Ya girl Sam here, doing a little celeb blog post for all of ya'll!
Couldn't believe my eyes when I finally saw a butternut squash in the market!! (This recipe probably works with other squash, but that butternut is my one true love) Ingredients
Equipment
I recommend peeling and dicing your squash before you begin the cooking process, it will take longer than expected...especially if your 1 and only knife is as dull as mine...also save the seeds so you can toast them and eat them! In a large pot, heat your oil and add the chopped onion, cook until they start to sweat and then add the garlic, ginger, and the spices you are adding. Cook an additional few minutes until fragrant. Add in the squash and cauliflower, then fill the pot with your form of stock only covering the veggies by about 1/2 of an inch. Bring to a boil and cook until the vegetables are tender. If you want to have a thinner soup you can feel free to add more stock/water. Blend the soup until it is smoothe, and cook for another 10 minutes. Best served with toasted squash seeds on top, and extra cracked pepper (because who says no to cracked pepper?!) Toasting seeds: Set seeds aside, wash and dry. Put them in a pan with a little bit of oil on LOW heat until they are toasted. Sprinkle with salt, and voilà! Thanks Chabi and Juicy for the spotlight! Provecho! Sam
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Authorjuicy & chabi - 2 chavas cookin up a storm Archives
November 2016
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