Tag Archives: butternut squash

Curried Butternut Squash Soup with Coconut Creme

Curried Butternut Squash Soup with Coconut Creme

Soup warms the soul. It’s just what I need when the weather starts to change, as fall starts to creep back. It’s crunching leaves, crisp breezes, and harvest.

I needed a recipe for the tons of butternut squash I just processed. Soup called to me, and this was the one! I just sort of threw things together, tasting as I went. This is the recipe I ended up with, loosely based on a recipe I once made long ago (but I can’t remember who to give credit to). It’s sweet and savory, smooth and satisfying. Enjoy!

Curried Butternut Squash Soup with Coconut Creme

Soup Ingredients:

1 butternut squash, seeded, cooked, and mashed – without skins

1 onion, chopped

1 – 2 apples, peeled, cored and chopped

1 tablespoon coconut/olive oil

2-4 cups chicken broth (preferably homemade)

up to 1 teaspoon curry powder

sea salt and pepper to taste

Coconut Creme Ingredients:

1/2 can of organic coconut milk (I use this one*)

1/2 cup vanilla or plain yogurt

Method:

Soup: Cook butternut squash by preferred method. Scoop squash meat out of skins, mash and set aside. In a large pot, heat oil on medium heat. Add onions and apples and cook for 1 minute. Add chicken broth. Cook, stirring occasionally, until apples and onions are soft. Add curry powder and butternut squash puree. Cook for another 5 minutes to blend flavors. Blend the soup with an immersion hand blender or in batches in a conventional blender. add sea salt and pepper to taste. Serve warm with toppings.

Coconut Creme: Hand mix or blend coconut milk and yogurt together. Drizzle over warm soup to bring this delicious dish to the next level!

Optional additional toppings: Roasted nuts (walnuts pictured), toasted coconut flakes, chives (pictured), seasoned croutons or chunks of hearty (slightly) stale bread, fried shallots or leeks, pumpkin seeds or pine nuts, shredded apple… anything that offers this smooth soup a bit of a crunch will help with the texture.

*I receive no compensation for sharing links to products or pages. I just want to help you know what to look for when you’re out shopping, especially in this instance. Coconut milk also comes in a carton. What I used here is a canned coconut milk. It’s thicker and tastes a bit less sweet.

I hope you enjoy this delicious soup. Let us know what you topped yours with!

~Veronica

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Hand Made Raviolis

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Author: Cassie Stevens

Hand made pasta is one of my favorites.  No shortcuts with a pasta machines. Although, they are nice to have, and can make life a lot easier when making fettuccine and other noodles.  I love the sense of accomplishment I get when I’m looking at my finished product, thinking to myself not a lot of people know or can do that!  Well, I’m here now to share how fun and easy it can be.  It takes a little time, but it is so worth it in the end, when sitting down to enjoy all the effort you made. You will surely impress your family.

Assemble your ingredients:

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6 eggs

2 tsp salt

2 Tbsp olive Oil

4 Cups all purpose flour

That’s all you need! Super simple and it really is easy too! It’s just time consuming but, make this one day when you have the time and freeze the rest, and you’re all set to make a simple and easy dinner for another day when you’re pinched for time.

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Make a well in the center to mix everything together

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Add your salt then your oil

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I start with just two eggs and get those mixed

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Mix it up a little, then add the other four eggs

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Using your hands (your best tools in the kitchen) Mix Mix Mix!

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Pulling in flour as needed

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Mix Mix Mix and Mix some more!

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Eventually, you will get a dough ball you can start to really work

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Beautiful! Finished dough.

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I cut it into four pieces. Smaller pieces just makes it easier to work with the rolling pin.

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This is about as thin as I can get it!

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I used my melon baller to divide the filling on to the dough.  There are a few different filling recipes I really enjoy.

Spinach and Cheese: 1 pound (16 ounces) Ricotta, 1/2-1 Cup grated Parmesan cheese, salt & pepper to taste, 3 Tbsp heavy cream, 2 Bunches fresh spinach (cook, squeeze out water, and chop.) mix well and fill raviolis.

Ginger and Sage Butternut Squash: 1 large butternut squash cooked and mashed, 2 Tbsp fresh sage, salt and pepper to taste, and 2 Tbsp ground fresh Ginger

Ground Beef and Cheese: 2 Pounds meat (diced), 1 package beefy onion soup mix, salt and pepper, 1 pound (16 ounces)  ricotta cheese, 1/2 Cup Parmesan cheese, 1/4 cup heavy cream.  Brown meat and add beefy onion soup mix to it. Transfer to a food processor and pulse a few times to chop. Put mixture in a bowl and add remaining ingredients. Combine well and fill ravioli.

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I used a cap to a baby bottle to press and seal the edges around the filling. It was of appropriate size.

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Use a pastry roller to cut the raviolis out.

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The next dough piece to get filling is ready to get sealed up

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Yum! Just a pretty shot!

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Keep working until you have about what seems like a thousand. Lay them out on a dinner napkin or a dish towel to dry for about 30 minutes up to an hour if you are going to freeze them.

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Boil some up! It takes about ten to fifteen minutes depending on how thick your dough is!  Pull one out and let cool then check it to see if it is done.  If it is not done it will look raw or dry on the center of the dough when you cut it open!

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Put it in a pan with your favorite homemade red sauce and cover.

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Make sure to give some to baby! She will be pleased!

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Yummy messy face! Thanks Mom!!

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And there you have it the best raviolis ever and very little money spent to make them.  I just love ravioli night at my house. Please share this recipe with your family for dinner one night.

How do you fill your raviolis?