I haven’t blogged in well, a while. Not because I haven't been cooking, but because I haven't been trying new things, to my everlasting chagrin.
Anyway, we're here now so this weekend I made a soup that was creamy
and flavorful, all while being GDF. For
whatever reason in autumn, I come alive.
There is a certain briskness in the air that gets me in the mood to try
new things in the kitchen. This weekend’s
adventure was a butternut squash soup and it was phenomenal.
Ok, here is the recipe (which I got from a newspaper article). It took me all of about 45 minutes.
You’ll need:
2 cups of chicken broth
13.5 ounce can of coconut milk
3 cloves of garlic (or more)
3 cups cubed squash
Directions:
Simmer all ingredients in a sauce pan on very low heat for
about 30-40 minutes (I think it is better to let the squash get softened over a
longer period of time, so it has time to soak in the flavor of the broth and
garlic). Stir occasionally. Once cubes of the squash are soft and can be
penetrated by a fork, take the pan off heat.
Working in batches, pour mixture into a blender and puree until
smooth. You can season with salt and
pepper and a squeeze or two of lemon.
The soup is so creamy and can accompany a hearty sandwich
easily. I also served it with fried
chicken (GDF of course) and that seemed to do the trick as well! Happy autumn!!
