Sunday, November 16, 2008

My recipe adventure of the day...

Happy Sunday All!
In an effort to improve myself... I have taken a new interest in cooking. So I have been trying one new recipe a week (usually revolving around veggies)

Tonight I took the base of a recipe and improvised so much that it turned into another recipe and it turned out AMAZING.

So I will attempt to share with you the recipe.. Miracle-style!

Roasted butternut squash and carrot soup
2 Butternut squash
2 TBSP canola oil ( plus a bit extra for coating the skin of the squash)
1 Medium yellow onion, diced
1 big-ass carrot, diced (or 3-4 regular sized ones)
grated zest of about 3/4 a lemon
1TBSP white wine
3 Cups water
1/2 C vanilla soy milk
1/2 C unsweetened soy milk
sea salt & pepper
Fresh garlic & garlic powder
crushed bay leaf

Half and seed butternut squash. Place them face down in the baking dish and brush with canola oil, sprinkle in a bit of sea salt. Fill the cooking pan with about 1/8 inch of water. Cover loosely with foil. Bake for 45 min at 375 degrees. When it is done.. let it cool or stick it in the freezer for about an hour.

While that is baking...
Dice your onion. put that with 2TBSP canola oil in a soup pan. When the onion starts sizzling, add pinch of salt and saute for about 2 minutes. Dice your carrots and add those in after about two mintues of the onions sauteing. Add lemon zest and white wine. Add a few cloves of fresh garlic and/or garlic powder, approx 1 tsp of bay leaves and let that continue to saute for about 2-3 mintues more.

Scoop squash out of the skins and add the squash into the pot with everything else that is already in there. Add water and soy milk. Cover and bring to boil. Reduce heat and cook soup on low until carrots are very soft (about half an hour)

Transfer soup, by ladle fulls, to a blender and puree until smooth. Thin soup with water and/ or soy milk until it is the desired consistency. Return all to the pot and place on low heat. When soup is all warmed up, taste test. Add salt and pepper to taste and maybe even a little more garlic...