Its a few days after Christmas and my housemates and I have all returned home from our family’s holidays. Our fridge is as bare as the chilly snow scape outside, so whats for dinner?
The following is a surprisingly delicate and delicious soup that took me about 15 minutes to make.
I had two small winter squashes of which I peeled, quartered and placed on a cookie sheet. Then drizzle olive oil and agave syrup over top. Next sprinkle cinnamon, fresh thyme, salt and pepper. Peel 4 cloves of garlic, place on cookie sheet. With clean hands toss the squash til completely covered. Place in oven at 400 degrees for 20 minutes.
In a large sauce pan saute parsley and green onions (chopped big because they are going to be pureed later) with 1 pat of butter or 1 T of oil for vegan.
In another pan, boil some potatoes (white or sweet) that are quartered, until soft.
Add one can of coconut cream (the whole can, including the water) to the onions. Stir until cream is melted.
Pull roasted squash out of the oven and peel squash flesh away from the skin. Add squash and roasted garlic to sauce pot with the onions and puree, with hand blender, until smooth.
Add 1 can of corn and the potatoes. Add salt and pepper to taste and serve.
This is a quick and easy squash soup recipe that will warm you up in the winter months.
“The most important ingredient you can bring to it is love of cooking for its own sake”- Julia Child