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Apple Squash Coconut Soup

8 November 2003

Take two onions, half a head of garlic, and about half-a-hand of ginger. Chop onions coarsely, peel garlic and chop, and peel ginger and chop reasonably small. Throw into big pot with a splosh of olive oil and cook on medium heat until onions are soft. Take a (n acorn) squash, and chop (along the long axis) into four, and clean out the seeds. Use a vegetable peeler to peel off the skin, chop the squash into smallish bits, and throw it into the pot and cover with water. Boil for about fifteen minutes and then reduce the heat and simmer for another half hour or so. Take stick blender, and blend. Throw in one can of coconut milk, and about 2 tbsp of dried powdered ginger, 2 tsps of black pepper, 2 tsps of salt. Serve.