in november, i started a new “project” called repetitive walks.
in an attempt to hit 10,000 steps a day and to explore our new neighborhood, i decided to swing by the henry vilas zoo and take a different path home every day. meanwhile, i was capturing a photo from the same two spots so i could see (and show you) a time lapse over the course of a year.
this was all fun and games until the polar vortex stopped me from ever wanting to leave the house again. the project, even though i still enjoyed in theory, became this stupid cloud hanging over my head forcing me to put on four layers and waddle up the hill by edgewood college to take that damn photo.
but alas, the snow started melting. and even though we got an extra 6 inches last night, i see my little repetitive walks starting to be enjoyable again. now that the snow is turning into its liquid form, and temperatures hit a record high of 37, it feels like it’s time to transition to more spring-inspired soups. this butternut squash soup is slightly sweet and creamy. the crushed red pepper and turmeric add an extra layer of flavor that many squash soups lack.
and of course, the rice makes it a meal in and of itself. it makes me ready for fall, even if it’s not quite here yet.
- ½ cup jasmine rice, dry
- 1 large butternut squash (about 2 lbs)
- 2 tablespoons sesame oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons ginger, grated
- ½ teaspoons crushed red pepper
- ¾ teaspoon turmeric
- ½ teaspoon Kosher salt
- 1 15 oz can of light coconut milk
- 3 cups water
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- In a small saucepan or rice cooker, cook rice according to packaging directions. Set aside.
- Peel butternut squash, then cut in half horizontally, splitting the "neck" of the squash from the fat bottom. Cut bottom in half lengthwise, and scoop out seeds. Chop the long neck part of the squash into 1 inch cubes.
- In a large saucepan, heat sesame oil. Add chopped squash, onion, garlic, and ginger and cook until onions are translucent.
- Stir in crushed red pepper, salt, and turmeric. Next add coconut milk and water and simmer for 20 minutes.
- Meanwhile, bring 1 inch of water to a boil in a medium sized saucepan and steam squash bottoms for 15 minutes. I usually do this by placing a colander inside the saucepan with boiling water and covering it with a lid. Transfer squash to a food processor and puree until smooth. If squash is too thick, add ½ a cup of liquid from the soup to loosen. Once soup has simmered, stir pureed squash into saucepan.
- Serve soup over rice with a s little bit of lime juice and some chopped cilantro on top.
Recipe rephotographed January 2017.
You’re aware that Spring is next right? And then Summer?
writes WhitneyBah hah that’s right. Spring soup. Not fall.
writes VickyOh I found the first vietnamese dish here!
writes Karen AyrapetyanAnd I didn’t even know it was Vietnamese!
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