Good evening everyone!
First up, you may be wondering the winner of my Daily Dose of Green Giveaway. Well, as promised, it’s posted at the end of the original post so if you entered, make sure you head over there to see if it was you!
It’s been a huge catch up day for me! I managed to make a pretty hefty dent in my to-do list so now I’m feeling accomplished and ahead to start off the week. I love when that happens on a Monday.
Despite a few technical difficulties with some website issues (not on my blog but on some other websites I manage), everything was going fairly smoothly until a melancholy body appeared in my office with an ill-faced look. The worst possible thing has happened right now, Toly has the flu!
I’m being 100% careful to steer clear of him as best I can and yes, that even means sleeping on the futon in the guest bedroom for the week. I simply can not afford to get sick with my travel itinerary this week. Having the flu on a plane would be the death of me and I won’t let it happen.
I somehow must have known that I’d be dealing with a sick mate because subconsciously, I decided to make soup the other day. Soup is usually produced in this house when one of two things happens; sickness strikes or I have an over abundance of vegetables that need to be consumed in a short period of time. In this case, both variables went into this batch.
A few days ago, I spotted my first Kabocha squash of the season. I didn’t even look at the price and immediately thew it into my cart, mainly out of pure excitement to have the queen of all squash in my possession. Apparently, Kabocha’s aren’t cheap and it didn’t help that I picked out the largest one I could find.
So after I got over the realization that I spent almost $10 on a vegetable, I knew I had to make something good from it. Soup sounded like a good solution.
I wanted a soup but I also wanted a hearty, thick puree so I decided to boost up the vegetables and cut back on the liquids. I’m not really sure what constitutes a stew as opposed to a soup, but I’m calling this a stew, mainly because I like the sound of it.
It definitely came out thick and luscious which I loved. The squash is incredibly sweet so the balance of cauliflower was a good decision.
Unfortunately, the person who could really benefit from eating this would never eat pureed vegetables if his life depended on it so I guess that means I’ll be enjoying it on my own. And if my luck should run out from avoiding the germs in this house, at least I’ll have something to eat.
- 1 whole Kobocha squash, about 4 pounds
- 1 2 pound head of cauliflower, cut into 1-inch florets
- 2 tsp olive oil
- 1 medium onion
- 2 cups vegetable stock
- 1 cup water
- 2 tsp curry powder
- salt and pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Prepare squash by piercing small holes over the skin. Place squash in the oven and roast for 50 minutes or until tender.
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and non-stick spray.
- Lay cauliflower florets on to the baking sheet, drizzle with 1 tsp of oil and season with curry powder, salt and pepper. Cook for 30 minutes in the preheated oven.
- Once the squash and cauliflower have cooked, remove from oven. Cut the squash in half, remove seeds and scoop out flesh into a large bowl. Set aside.
- Heat remaining oil in a large pot and add chopped onion. Cook for 3-5 minutes or until it becomes slightly translucent. Add stock and water and heat over medium high. Add thyme and rosemary, Simmer on low for 5-10 minutes. Add salt and pepper to taste.
- Scoop half of the vegetables into a food processor or blender. Add half of the stock mixture. (Make sure you don’t exceed the capacity of your machine. If necessary, split into 3 batches.) Blend until the soup reaches your desired texture (longer, for a very smooth result). Repeat until all batches are processed.
What do you do to stay healthy when others around you are ill? I need all of your advice!!
Something to do:
My absolute FAVORITE pancake recipe is posted on the Shiloh Farms blog today. Check it out!