Thai Coconut Squash Soup

Thai Coconut Squash Soup

This soup came to be from having a craving for Thai and coconut and staring at some butternut squash and pumpkin hanging around in a basket on my kitchen counter. I roasted the butternut squash and pumpkin by cutting them half, rubbing with a little olive (butter is good too) and sprinkling with salt and pepper. Roasting will take about an hour for the squash to become caramelized and soft. Use the spices to your taste – I used about 6 teaspoons of red curry paste, but you may only like a little. My family is crazy about spices and if a dish they believe should be spicy…isn’t…well they consider it bland and start adding their own heat and sometimes Dave’s Insanity Sauce isn’t the appropriate source of spice. I really believe in playing with your spices – add a little ginger, add a little more curry paste and create the dish you want.

 

Tuscan Bean Soup

Tuscan Bean Soup

Warm and savory and perfect for a cold January day. Back to the Green Grocer after a short holiday break. Everyone loves a good soup to sample and this one is quick and easy to prepare and while the recipes indicates to use chicken broth you can easily use vegetable broth instead. This soup is also very good with a good crusty Italian bread or when I make for a client I will slice a good bread and spread a little olive, rug a garlic clove over the bread then sprinkle with grated Parmesan cheese and toast slightly.