Golden Squash Bowl with Pistou Blanc

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In fall, we buy a cart of winter squash from Munson's Family Farms, so we still have plenty of squash to use up--it lasts until May! But even if you don't have your own stash, winter squashes are still plentiful in grocery stores and make for a great source of 'flu-fighting vitamin A. This comforting soup was a favourite with the students.

Ingredients to serve 4

  • ¼ cup pine nuts, lightly toasted in a skillet
  • pinch sea salt, toasted in a skillet
  • 1 tablespoon whole coriander seed, lightly toasted in a skillet
  • 1 teaspoon fresh ground black pepper, lightly toasted in a skillet
  • 1 medium butternut squash, peeled, seeds removed and cut into 1" cubes
  • 2-4 cloves garlic, chopped
  • 1 medium leek, split in lengthwise, cleaned and chopped (the white body of the leek)
  • 2 bay leaves
  • 4" sprig of fresh rosemary
  • 3-4 cups water or vegetable broth
  • pinch sea salt
  • 2 tablespoons white miso
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • season to taste with sea salt and fresh black pepper

Ingredients: Pine Nut Pistou Blanc (White Pesto)

  • ½ cup pine nuts
  • 1 small clove garlic
  • ¼ cup filtered water (add a touch more as necessary to blend a thick, smooth cream)
  • 2 tablespoons olive oil
  • pinch sea salt

Procedure: Golden Soup

In a dry skillet on medium low: toast pine nuts, a pinch of salt, coriander seed and black pepper until fragrant (about 2-4 minutes). Use a wooden spoon to stir for even toasting. Be careful not to brown the pine nuts too much.

In a soup pot: place cubed squash, garlic, leek, bay leaves and rosemary. Add enough water or vegetable broth to just cover the ingredients, and a pinch of salt.

The amount of liquid will depend on the size of the squash. The less water added, the thicker the soup. For a thinner soup add more water or broth at the end.

Place pot on medium high and bring to a gentle boil.

Reduce heat and simmer until squash is easily pierced with a fork (15-20 minutes).

Remove bay leaves and rosemary.

In a food processor or blender: Blend in batches until smooth adding toasted pine nut-spice mixture, miso, olive oil, and balsamic vinegar. Season to taste with salt as desired (may not need due to miso). Return to soup pot over a low heat to keep warm.

Procedure: Pine Nut Pestou Blanc (White Pesto)

In a food processor or blender: Blend pine nuts, garlic, water and olive oil until smooth. Add a touch more water only if necessary to aid blending smooth.

Set aside to top soup.

Source: Adapted from http://www.reneeloux.com/173/golden-squash-soup-with-white-pesto

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This page contains a single entry by Alakananda Ma published on January 11, 2016 10:39 AM.

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