Hi everyone. Before I begin, please check out the video below to see me and my neighbor, Alison Bermack, on the back of the Shoprite Honey Nut Cheerios box! I’ll explain why in the video but you helped get us on there! Thanks!
On to the soup. I know, enough with the soup already! but this is a really good one and if you are local (or not) you can donate a quart of soup, any kind, to a local food pantry. The very same Alison from www.cookingwithfriendsclub.com will be collecting frozen soup this Thursday, Feb. 4th, to bring to the Human Needs Food Pantry in Montclair. Feel free to ask her how to organize your own food/soup drive. I am donating some of mine and keeping the rest! Thanks, Alison!
Butternut Squash Porridge-Thai style
6 cups roasted squash-can use Butternut, Buttercup or any other rich squash-not a watery one
1 can coconut milk
2 TBS lime juice
1.5 TBS red chili paste (more if necessary)can get at Whole Foods or Asian Food stores
1 cup loosely packed cleaned and chopped cilantro
1 TBS peanut butter
3 cups chicken broth or vegetable broth
3 TBS agave syrup -can get at Whole Foods and many other supermarkets or health food stores. It is a natural sweetener
1 tsp salt
optional garnish: toasted pumpkin seeds or sunflower seeds
You can do this step one-two days before to save time: On a cookie sheet covered in tin foil or parchment paper, roast cut up squash at 475 degrees for an hour or longer until tender, covered with foil so it does not burn. When cooled, peel the skin off. If you are doing in advance, place roasted squash in a tupperware in fridge until ready to use.
Place squash in a large pot or dutch oven. Add coconut milk, broth, lime juice,peanut butter, chili paste, agave syrup and salt (everything but cilantro and garnish.)
Stir until fully combined and hot. It will be thick. If you want to thin it out, add more broth and coconut milk, a little at a time, but then you will need to adjust all the other seasonings.
When you are close to being done, add the cilantro, stir for a few minutes and then serve with some toasted pumpkin or sunflower seeds if you like.
Another option: Before adding the cilantro, you can place in a blender to puree.
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6 Responses
Alma, that's soooooo cool that you are on the back of a Cheerios box (albeit 1/16").
So Alma, will we see you on a box of Wheeties next?!
Thanks, guys! It is very exciting, indeed!
I'm definitely going to make this soup this week. Sounds fantastic! Thanks as always for supporting the "Souper Bowl."
Alma, thanks again for the workshop…it was eye opening! I am taking baby steps toward healthier eating but you've inspired me:)Tracey
I made your yummy soup — used sriracha and sugar for the chili paste & agave; blended w/the wand blender & skipped the cilantro. We've still got about 10 butternut squashes in the root cellar from our summer/fall CSA, so I'm always looking for new ways to use them! I really liked roasting the squash this way — adds flavor. Thanks, Alma!