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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Jul 01, 2022
A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
Simple Sauteed Radish

Simple Sauteed Radish

Jun 24, 2022
    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...

SAUTEED CHARD & SUMMER SQUASH (Zucchini)

Jun 24, 2022
    Ingredients: 1 medium/large squash or zucchini, sliced 1 lb Chard 1 tbsp olive oil 2 cloves garlic, sliced 1 tspn red pepper flakes 1 tbsp fresh oregano, minced...

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Curried Buttercup Squash Soup

Ingredients:

  • 1 large buttercup squash
  • 2 tbsp olive oil
  • 2 tsp madras curry powder
  • 1 bunch green onions, roughly chopped
  • 4 celery stalks, roughly chopped (if there are leaves, save for garnish)
  • 6 cups chicken broth (can substitute veggie broth)
  • 1 can coconut milk
  • 2 cups leftover cooked quinoa 
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400 and line a baking sheet with parchment paper or foil.
  2. Peel and cube the buttercup squash and place on the prepared baking sheet. Drizzle with olive oil and curry powder.  Season with salt and pepper to taste.  Toss to coat and bake until golden brown and tender, about 20 minutes.
  3. While the squash is roasting, simmer the broth in a large pot with the onion and celery.  Season with salt and pepper to taste.
  4. When all the vegetables are nice and tender, add the roasted squash into the pot of broth along with the cooked quinoa.  Simmer together for about 10 more minutes.
  5. Using a hand held immersion blender (or carefully pouring into a heat safe blender), blend the soup until silky smooth. Add in the coconut milk (reserve a bit for garnish) and blend again.  Check your seasonings and add more salt and pepper if needed.
  6. To serve, ladle soup into desired bowls, add a swirl of coconut milk and chopped celery leaves and enjoy!