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
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:
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.