Tuesday, June 1, 2010

First Day and a Guest Post from my Carribean Friend

Aw... first day was an adult. Not bad since it was all orientation. AK and I felt rather important in our lawyery suits and all. The day flew by and though we didn't do any actual "work", All this briefing made me more excited for the following weeks. In 6 days we will be likely doing our own trials. (!!!!). I have a good friend who is currently attending Vet School down in the Caribbean. What a smart choice! I chose the not so fabulous route of studying for law school in dreary, rainy Oregon. She is tan, in shape, and loving it! Since I have been super busy this past few days, I asled her to make a guest post about her Curried Butternut Squash Soup that she raved about. I will make it some day. (Hum...Perhaps I will have a cooking marathon this Saturday) Laura does not have a food blog and does not cook specifically with any allergens in mind, she has been able to use ingredients available on her tiny island of Saint Kitts to made mouthwatering meals, which I think sounds even more challenging at times then GF/SF cooking. She of course does this all while studying up a storm learning about animals and their parts.


Curried Butternut Squash
Guest Post by Miss Laura K.

Ok, so the best part of this recipe, is that you can make what you want of it. I took a plain recipe I found online and added my own twist, but basically this is how it is done:

2 medium-ish butternut squash, peeled, de-seeded, and chopped into 1in chunks or so
2 large carrots, peeled, chopped
1 small onion, chopped
1 small-med potato, peeled, cubed (helps thicken the soup a bit, I used a red potato)

6 cups chicken or vegetable both
1 clove garlic, minced
2 tbs. curry powder (or less to taste, this is pretty strong)
1 tbs. honey (optional, if you have it around, it adds a nice sweetness to the spicy curry)
salt and pepper
olive oil

There are 2 ways to start this, but it all ends up the same, so it is just your preference.

1. Roast the veggies before boiling in the broth. I heard this helps bring out their flavor, not sure if it is true, but I did. Put all veggies on a baking tray, drizzle with olive oil, add salt and pepper. Bake at 350 for 20 min or so. Then continue to #2, skipping the saute part.

2. In a large pot, saute the onion in some olive oil. Add veggies, broth, spices (everything EXCEPT honey), bring to a boil. Simmer for 15-20 min or until veggies are all soft. Take off heat.

3. Stir in honey. Now, puree it all in a blender until you reach your desired texture. I like really smooth soup, I know some like it chunkier. Depending on your blender size/strength, you may need to blend it in batches.

and, you're done!

Really, it is quite simple. And delicious, and healthy! Have fun making it your own, there are a lot of things you could do to change it up a bit. Enjoy! :)

1 comment:

  1. Sounds delicious, saturday night pre-triathlon meal with some additional carbs?