Squash soup and Scallion Biscuits
Does that sound delicious, or what? Lucky me, Connie made this dinner Wednesday night when she hosted us for a regular Wednesday night date.
The biscuits were pure genius: the New Basics biscuit recipe with a handful or two of coarsely chopped scallion thrown in. I really like the way Connie cut them - she patted the dough into a rough square, and cut the square like tic-tac-toe into smaller squareish shapes.
And the soup! Roasted acorn squash scooped out into a pot that had some sauteed garlic and ginger and veggie broth. Connie added a can of coconut milk and fresh squeezed lime juice and whirred the pot with the immersion blender (I really need one). Then we topped off the soup with chopped cilantro. Matt snapped a picture with his phone.
Connie, will you be so kind as to comment with the soup recipe?
Also, Kit, we will miss you. Should have been Rami.
6 comments:
The recipe is paraphrased from a cookbook that a friend's aunt wrote. It's all about squash but I can't remember the title. Maybe she'll write in with the details I missed.
Here's what we did:
2 small acorn squash went into the oven (halved, in a shallow baking dish with water). They stayed in the oven until they were soft. (Poke them with a fork.)
4 garlic cloves
fresh ginger - used a ping-pong ball sized piece
1 habanero
were all chopped up, skins/seeds removed.
we sauteed these things in peanut oil along with 1 T curry powder until the garlic started to color.
we put in 1.5 c. vegetable broth (but any kind of broth is legal), 12oz. of coconut milk, and the squash (scraped out of the skin.)
Then, the immersion blender!!!
Serve hot and garnish with cilantro.
just the ingredients:
any winter squash
2 T (roughly) oil - like peanut
4 garlic cloves
T ginger
T curry
1 hot hot pepper
1.5 c. broth
12 oz. coconut milk
cilantro for garnish
Hey MC! Here's the details of that recipe: Its called Coconut Curried Winter Squash Soup and its from The Classic Zucchini Cookbook, 225 Recipes for All Kinds of Squash (2002) by Ralston, Jordan, & Chesman. Andrea Chesman is my aunt and author of several cookbooks that we adore such as The Garden Fresh Vegetable Cookbook. Glad you guys liked the soup!
URGENT:
I forgot the lime!
Juice one lime. Put it in with the rest of the liquids (before blending.)
Yes, Mary you definitely need an immersion blender! Danny gave me one, then I gave my mom one...they are awesome. I make so much more vegetable-based soups than I used to. But it is also great for milkshakes.
I cut this recipe in half because I only had one squash and made this last night in a normal blender and without the habanero (didn't have one on hand). It's tasty but I think it's missing that spiciness. I'm going to buy one tonight and saute it separately and throw it in. Hope that does the trick. I'm serving it with channa masala and curried peas & potatoes. Both turned out surprisingly good, but the chickpeas and potatoes needed to soften and get infused with the flavors overnight, which is why I haven't served them yet. I am so excited about the soup - been looking forward to trying it as soon as I saw the recipe! Thanks, Edible,Inedible!!
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