blended acorn squash and coconut milk soup (vegan!)

November 8, 2010 at 12:21 pm 2 comments

how was your weekend??? mine was relaxing and allowed for plenty of sweatpants-wearing and kitchen adventures.

well, this weekend i made my first improv soup recipe. and it was a success! it basically started with the urge to cook paired with me staring around at my parents kitchen trying to figure out what to make. 2 acorn squashes and plenty of cans of goodies later, and i had this concoction going. isn’t soup the best? i think so. especially when you randomly decide to make it with whatever you’ve got to throw into the pot. here’s what my blend turned into:

blended acorn squash and coconut milk soup

grab a large pot.

chop up 4-5 cloves of garlic and simmer on low in some olive oil.

chop up one onion and let it cook with the garlic until aromatic and translucent.

chop up some chiles for some added heat and add them to the garlic and onion.

while those are cooking. peel the skin off 2 acorn squashes and cut them into cubes. cook them until tender (roasting works, but i was lazy and just ended up microwaving them on a plate for about 5 minutes).

add them into the pot with the garlic and onion and about 2 cups of vegetable broth. let the mixture simmer for a few minutes.

pour in a can of coconut milk (i used lite milk). simmer.

let the soup cook down. and if necessary, use a potato masher to break down the cubes of squash.

now, here’s where i pretty much just started adding random things. i threw in a can of pinto beans, a can of garbanzo beans, and a can of corn kernels. i let those cook for about 5 minutes.

then get yourself a good blender or food processer and portion by portion, pulse blend the soup until it’s a nice chunky liquid.

sometimes i think it’s really nice to have it be about half puréed and half chunky, but in this case i just went for it and ground the whole thing up.

once thats done and back into the pot, add salt, to taste, along with whichever forms of heat you’d like to experiment with. i went with paprika and cayenne pepper. just enough to feel the kick after a nice big bowl, but not too much that it overwhelmed the other tastes.

mix your beautiful soup. serve it in a nice white bowl. and nod in approval of your superb new recipe.

i had some at my dad’s very fancy birthday party (happy 67th dad!):

go make some soup!

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Entry filed under: Meals.

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2 Comments Add your own

  • 1. Seglare  |  December 5, 2010 at 8:48 am

    Yum, this soup looks great – and the view from the diningroom window is so beautiful. 🙂

    Reply
  • 2. wendy webb  |  April 6, 2011 at 12:16 pm

    Jess! Love the blog. You are now officially my personal dietician. I will also start weight training again today and will be waiting for your weight training blog. I tried to download the seafood guide for the NE, but couldn’t get it. Can you email it to me? I think you have my dream job, except for the commute…been there and done that. Yuch! Have fun and keep those yummy recipes coming. I think I’ll try the lentil stuff tonight. Forgot the name and I’m afraid if I go looking for it I’ll lose this comment!!!

    Reply

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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