Wednesday, March 18, 2009

Butternut Squash Curry-ish

I've had a big, fat, local, organic butternut squash just waiting to be eaten. I had been planning to make my own pasta and use the squash for a sauce, like I found at the Nourishing Gourmet, but it never happened. Instead, I made a one dish wonder and a delicious squash coconut soup!

3 cups peeled, diced butternut squash
3 carrots, sliced into rounds
1 onion
2 cups chicken stock
2 cups leftover chicken from cooking stock (this was literally frozen hunks of all colors of meat that I salvaged from a large chicken)

grated rind of one orange

around 1 t each of the following spices, mixed into 1 T coconut oil:
cayenne pepper-
fenugreek seeds-
1 T fresh ginger

(+ means more than 1 t, - means less)

Saute onion in sesame or olive oil til clear.

Add carrots and squash.

After a few minutes, add stock. Bring to boil. Lower heat and simmer.

Add grated orange rind and spice mixture and continue simmering til vegetables are soft.

Add chicken meat.

Serve with brown rice or lentils.

1 comment:

  1. Ok, I have a very "stupid" question. I don't eat beans, only because I grew up on fast food with a single parent mom, and the only exposure to beans that I have had in the past are taco bell's nasty bean burritos. I do like green beans, but that is hardly a "bean". Anyways, I want to start putting beans into my diet, especially since the husband and kids love them. So, on to the question, when your recipe says "lentils", that's a bean, right? Or are lentils equivilant to beans in general? I tried a dish that called for green french beans (not green beans, french cut, they were actual little beans that were green in color). Those were pretty good, but many recipies call for LENTILS, and I don't understand what that means. also, any suggestions for starting out eating beans. I don't like refried beans, too earthy and grainy, but I am willing to try anything open minded. Thanks, and I love your blog.