There comes a time for everyone to face their fears. Mine is cutting squash and getting things out of the sink drain/garbage disposal. Apparently I’m the only one who does the latter, because it’s obviously not a foolproof plan.
But people everywhere are somehow cutting butternut squash, and living to tell the tale with all ten fingers. It’s inspiring. I make spaghetti squash in a crock pot to avoid this, but buying frozen butternut squash wasn’t cutting it.
So after the advice of many brave souls, I bought butternut squash (with no plan or recipe) and put it in the oven (whole) at 400 for 10 minutes before attempting any chopping. Magic.
That brought me to this what-do-I-have-in-my-cabinet soup. It was completely random but filling and delicious. Hope you enjoy!
-1 butternut squash, chopped
-1 sweet potato, chopped
-1 1/2- 2 cups of (cooked) quinoa, I used tricolor from Trader Joe’s. You’ll need just 1 cup uncooked
-4 cups vegetable stock
-1 can diced tomatoes
-1 tbsp curry paste
-1 can coconut milk
-5 shakes curry powder
-3 shakes cumin
-1 tsp ginger garlic paste
-1 tsp sesame oil
1. Bake whole squash at 400 for 10 minutes to soften (option to do this with sweet potato as well)
2. Chop squash and sweet potato as shown above
3. Place veggies in soup pot and add broth. Cover and simmer for 15 minutes. Stir occasionally.
4. Make 1/2 to 1 cup (dry) quinoa in separate pot in the meantime
5. Add curry paste, tomatoes, coconut milk to soup pot and start to mash potatoes and squash. Simmer for 10 minutes.
6. Mash squash and sweet potatoes again to desired consistency, or remove from pot and blend if you want it super creamy. I prefer some texture.
7. Add curry powder, cumin, ginger garlic paste, and sesame oil.
8. Stir and serve!
Yields ~8 servings