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Leading busy lives and with so many hours in a day, it can be challenging to keep our home in order. What is often behind closed doors and out of sight can quickly become unorganized and chaotic. One of these doors is our bedroom closet. At some point in their life,...
Nothing says Fall like a comforting, hot, velvety smooth, and creamy bowl of soup. Maybe eating that said soup wrapped in a big cashmere blanket watching a good Netflix movie? Is it only me? Anyhow, as Autumn season is here to stay, feeling the winter months lurking on the horizon, I like to ramp up my soup/salad ratio. More soups, still a lot of salads. Every Fall, the farmer’s markets are overflowing with so many varieties, shapes, and sizes of Pumpkins and Squashes. The choices are endless, and so many ways to use them in the kitchen. One of my favorites I tend to gravitate to is the Hubbard squash, a beautiful Vert de Gris shade on the outside and its firm, not too sweet flesh on the inside.
| Images | Texte |
For a basic recipe, I like to combine the squash with sweet potato for a little more sweetness, some onions, and a few cloves of garlic as a base to a soup that I can quickly transform with the desired perfume I want that day. For this recipe, I added clementine and ginger juice for extra vibrancy and vitamin C to help support our immune system for the colder months. Another seasoning I like for this soup is adding coconut milk, some Muchi Curry powder for extra flavor and heat, and a sprinkle of dried coconut flakes on top. Bonus, this soup freeze well in small individual portion for a quick defrost and last-minute meal. Enjoy! | |
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Yield 8 Cups/2 Liters
Not always easy to peel and cut, squash and pumpkin can be a challenge. My mother told me to try a melon ball scoop. Great idea!
It was still some work, but much easier, more fun, and the perfect size. Thanks, Mom!
If you don’t find clementine, no worries, you can substitute for any oranges, but I do like the sweetness the clementine juice brings to the recipe.
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