Butternut Squash, Coconut Milk and Wasabi Soup

What did you guys eat this evening? left-over turkey, and left-over food from Thanksgiving? I was not that lucky to have left-overs as I did not host Thanksgiving, and all I brought was eaten.

Then on the other hand, I am glad that I did not have any as I was wanting something more light for my fare. Soup was going to be it for me. The rest of my crowd, was on their own ( do not feel sorry for them-they had plenty of wonderful cold cuts and French cheese to make great sandwiched with…)

I had a small butternut squash in my fridge, and a few other things and since butternut squash soup is definitly one of my favorite soups, there was no hesitation as what my dinner was going to be. So while everyone was busy fixing their sandwiches, I came up with this recipe:

Ingredients for 4-6 people:

  • 1 small butternut squash peeled, and cut in cubes
  • 1 large sweet potato peeled and cut in cubes also
  • 1 red onion thinly chopped
  • 3 cups of chicken or vegetable broth
  • 1 can of light coconut milk
  • 1-2 tbsp of wasabi paste

Place the cubed butternut squash, and sweet potato in the large round mold. Cover the round mold with the octogonal silpat and cook for 5 minutes. Meanwhile in a medium-sized pot, warm up 2 tbsp of olive oil. When the olive oil is warm, add the chopped red onion and saute it. Stir and cook the onion on medium-high for about 5 minutes, or until the onion is a golden brown and is soft. Add the steamed vegetables and saute them as well. Warm up the broth and pour it over the vegetables. Bring this mixture to boil and when it has come to boil, lower the temperature to medium. Cook the soup for 15-20 minutes or until the vegetables are soft. With an immersion blender, puree the soup. Add the coconut milk and the wasabi and stir well. I added 2 tbsp of wasabi paste, but you may want to use less.

This soup was such a treat. I loved it, i hope that you will like it as well.

Bon Appetit and Happy Cooking!!!

2. I

Black Truffle Butternut Squash Veloute

I hate rain… and this constant rain really spoils my day. The reason I have enjoyed living in the South is because it is always sunny here, and it is warm 75% of the year. Rain makes me sad, “morose” and melancholic. All I want to do on rainy days is stay in my PJ’s and spend the day doing nothing but watching TV, reading a great book and of course eat!!! With this weather, the munchies start;-) not good right..

Well tonight because of this rain and a difficult day, I was craving for something warm, and delicious. A gooey chocolate cake probably would have worked for my mood, but I resisted the temptation and cooked a soup instead: Butternut Veloute with Black Truffle.

Ingredients: 1 large sweet yellow onion, 1 small butternut squash, 1 parsnip, 1 black truffle, 4 cups of light vegetable or chicken broth, salt and pepper, truffle oil and black truffle Butter.

In a large pot, pour 4 tbsp of truffle oil and turn the heat to warm. Add the onion sliced and saute until they become soft and golden. Add the truffle that you would have chopped very thinly. Stir well, and cook for 5 minutes. Finally add the butternut squash and the parsnip and saute them with the onion. Once the butternut squash and the parsnip are getting roasted and golden, add the broth. Stir well, and bring to boil. After the broth has come to boil, lower the temperature, cover the pot ( not all the way),  and cook for 30 minutes or until the vegetables are becoming soft. Remove from the stove and with a hand blender grind the soup. Season with salt and pepper if needed. Pour the soup in individual cups of glasses, and add a teaspoon of black truffle butter for garnish and added truffle flavoring. Et voila!

Bon Appetit and Happy Cooking!!!

NB: you may add 1/2 cup of heavy cream to make the soup even more creamier.

Roasted Fall Vegetables

Can you believe this weather. A week ago it was in the 90’s and now it is in the 60’s. Though I love fall, and love seeing the landscape changing colors, I am a bit sad that we are heading towards winter. Not so much because winter bring with it a desolated scenery, but because it gets so dark in the evening that there is no time to do anything. No time to run outside if you don’t get started at 4. No time to hang out after dinner and enjoy the sunset… oh well…

At least, fall brings with it, a new array of food and fresh vegetables to enjoy. As you see, it did not take me long to taste those new fall vegetables this week-end. This evening i propose something easy and fast that can accompany any meat and fish: Roasted fall vegetables.

Ingredients: 1 sweet potato peeled and sliced thinly, 1 turnip peeled and sliced thinly, 1 small butternut squash peeled, and sliced thinly as well, 1 small purple onion sliced thinly, 1 tsp of fresh sage chopped (or dry if not), 1 tsp of olive oil, 1 tbsp of brown sugar, 1/8 of salt and 1/16 of pepper.

Place all the following vegetables in a large bowl, add the olive oil, sage, sugar,  salt and pepper. Mix well so that the vegetables will be coated with all the ingredients noted above. Place on a large silpat or deep flexipan and cook in warm oven at 450 for 10 minutes. Enjoy!!!

Bon Appetit and Happy Cooking!!!