Butternut Coconut Curry Soup

November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
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I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
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This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
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Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish

Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.) butternuecoco2med
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
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Bon apétit!

Cranberry Walnut Spice Scones

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Oh, it’s been a while my lovelies. I don’t think I’ve made scones in a year.
Mainly it’s Himself’s sugar restrictions, that plus reining myself in. But Fall is coming. Pumpkin spice lattes are saturating the atmosphere. Made some pumpkin bread last week for our respective offices, but then my contrary nature just refused to make a pumpkin scone.
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But, honestly, what is it about pumpkin pie, or pumpkin bread, or lattes – that orange bit itself is pretty tasteless. But the spice? Oh, yes. The spice. That’s where the magic is.
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These scones are light and just barely sweet. Perfect for slathering in butter and honey or orange marmelade. Makes 16 minis or 8 standard.
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Ingredients
1 ¾ c. AP flour
¼ c. sugar
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ c. cold butter, cubed
¾ c. buttermilk
1 egg, separated –white lightly whisked.
½ tsp. vanilla extract
Sparkle sugar (or granulated sugar)

Preheat oven to 425*.
1. Line a standard size cookie sheet with parchment paper.
2. In a large bowl, mix the dry. Cube the cold butter and drop it in the dry mix. Cut it in until it is after pea-sized but not yet coarse crumb.
3. Stir in the nuts and cranberries.
4. Whisk together the egg yolk, vanilla and buttermilk.
5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands, gently, gently flatten the ball in to a disc about 8″ across and 1″ high. (or, divide the ball in two and flatten both those in to discs about 1″ high). Heavily flouring your board knife or a large chef’s knife, cut the circle in to 8 triangles. (Or you can make two 6” discs for 16 minis.)
**A Karen lazy step here is, I actually put my parchment on the counter and use it to help form the dough, then cut the scones directly on it, and slide it on to the cookie sheet.
6. Brush the tops and backs (not the sides) with the egg white, sprinkle with sparkle sugar.
7. Bake 425* 15-18 mins until golden brown.
8. Cool slightly, slather in butter and munch.
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Herbed White Bean Tomato Stew

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It finally happened. Stepping outside in the morning one day last week, I could feel it. The air was cool(er?). Summer is leaving. Then, we had a rainy day. And as Himself will tell you, I’ll use that as an excuse to make soup every time. Even if it’s 85*. But, c’mon – after 104*, the eighties are practically cold. It’s all relative, man.
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Every time I start to make soup, two thoughts come to me. The first is Joan Cusak’s character Marcella in Grosse Pointe Blank, trying to explain a recipe to a friend on the phone, “No, I, it’s not going to be a boring soup! It just, that’s just the base! Carrots and celery are just a base of a soup!”
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The other is that genius Beth over at Budget Bytes, who taught me whenever I’m making a mirepoix for a soup to double it and freeze half so the next time it’s like a little time-saving gift waiting for you in the freezer.

This was quick and yummy. Drizzle it with a little balsamic vinegar before serving.
Bon apétit.

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Herbed White Bean Tomato Stew
Ingredients
5 celery stalks, chopped
2 large carrots, sliced for soup
½ white onion, diced
A fingerwidth of fresh thyme with a couple sprigs of parsley tied in a bouquet garni
1 28oz can diced San Marzano tomatoes
2 cans drained low-sodium cannelini beans
1 Tbsp. sugar
1 quart chicken broth (or veg if you don’t do the meat stuff)
¼ c good olive oil
1 cup dry red wine

In a large soup pot, sweat the celery, onion, and carrots in the olive oil. Add the rest of the ingredients, plus half a tomato can of water. Raise heat to medium and simmer for half an hour. (Remove the garni before consuming.)

And, btw, the fresh thyme and the San Marzano’s are really essential. Spring for the toms, for this and your pasta sauce. You will be glad. Safeway has them under their house label, so they’re not insanely expensive. They really do make a difference.