Tonight I made soup for dinner out of the random ingredients left in our home (we really need to go to the grocery store right now). The soup was actually a big hit. The kids had several helpings and kept saying how they wished they could eat this soup every day! So, I’m writing out the recipe here, partly to share with you and partly so that I remember it when I want to make it again.
1 medium butternut squash (cut in two and seeded)
1 medium sweet potato (peeled and cut into small pieces)
3 whole carrots (peeled and sliced thickly)
1/2 onion (chopped)
2-3 cloves garlic (chopped)
1 -2 in. knob garlic (peeled and minced)
2-3 cups homemade chicken stock (or whatever stock/broth that you use)
1 can coconut milk
dash of rice vinegar
salt, pepper, sriracha, & seasonings
Roast squash for 20-30 minutes (until tender and easy to peel). Saute garlic, onion, and ginger in oil or butter for a few minutes in the soup pot. Add vegetables and 3-5 cups total of broth/stock and water (you will have to decide how think you want your soup – I probably did about 5 cups total of liquid plus the coconut milk added later). Bring to a simmer and cook until the veggies are tender. Peel and cut the squash once it has cooled off some, then add it to the pot. Then, puree the soup pot contents in shifts in a blender or food processor (or use an immersion blender). Once all the contents are pureed, add the coconut milk, vinegar, salt, pepper, sriracha (to desired spiciness), and seasonings of your choice. I used a “sunny singapore” blend from the Spice House (maybe a little coriander, turmeric, and/or cinnamon would be nice). Then, stir, heat, and taste-test until it’s to your liking. Enjoy!
We ate this soup for our Sabbath meal. I served it with Challah bread (of course), apple & spinach salad, and fish.