Curried Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

I am bananas crazy for butternut squash soup! I love it American style, Thai Style (recipe is coming this fall!), and now Indian Style. This hearty soup is comforting and full of flavor! A very good warm-me-up and cheer-me-up dish. I hope you enjoy good soup, if not we can no longer be friends. I take it back, we can still be friends even if you don’t like soup. Just not best friends! Ha! 😉

For the spiced yogurt (can be made the day before):

  •  1 cup of greek (strained) yogurt
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  1. Stir chili powder & salt into the yogurt. Refrigerate until ready to use.

 

For the chutney (can be made the day before):

  • 1 pinch celery seeds
  • 1 tsp gram masala
  • 6 grinds of pepper from a pepper mill
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, finely chopped
  • 1 chile pepper (I used a Thai red and removed the seeds, it wasn’t very spicy)
  • 1/2 cup dried figs, stemmed and finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of water
  • 2 T of raw sugar
  • Salt to taste
  1. Heat saucepan to medium, add spices to saucepot and toast until fragrant, add oil and onion. Stir occasionally until onion has softened. 
  2. Add all other ingredients. Simmer until thickened, about 20 minutes. Remove from heat. Refrigerate leftovers promptly.

 

For the soup:

  • 1 medium butternut squash
  • 1 1/2 T curry powder
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, chopped
  • 2 carrots
  • 4 garlic cloves, minced
  • 1 quart of chicken broth
  • Salt, to taste
  1. Pre-heat oven to 350 degrees.
  2. Cut squash into 4 pieces, remove seeds, rinse and place on cookie sheet lined with parchment paper cut-side down. Bake until softened, about 35 minutes.
  3. In a large stockpot toast the curry powder until fragrant. Add oil and onion. Stir occasionally until onion has softened. Add chicken broth, carrots, and garlic. Simmer until carrots are soft. 
  4. Blend soup in batches in blender. Return to a simmer. Season with salt to taste.

To serve: Ladle soup into bowls, carefully top soup with the chutney and yogurt close to the surface so they don’t sink to the bottom of the bowl. Serve with gluten free naan or toast. Enjoy!

 

Recipe: Spaghetti with homemade sauce

I think that there is nothing quite like organic tomatoes but many of the organic pasta sauces at the store are expensive and the regular ones have preservatives and other things that I don’t want on my pasta. My solution is to make my own in the crock pot. This chunky, flavorful, mild sauce is crowd pleasing and is easy to double for freezing. If you want you can leave out the turkey and substitute mushrooms for a vegetarian version.

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Homemade turkey marinara(GF & DF):

1 1/2 pound ground turkey

2 cans(6oz) of tomato paste

1 can(15 oz) of diced tomatoes

1 can(15 oz) of tomato sauce

1/4 cup of white wine

1 large sweet onion chopped

1 tablespoon of garlic powder

1 teaspoon each marjoram, oregano and rosemary

1/2 cup chopped fresh basil

1 tablespoon sugar

Salt to taste

Optional: 1/2 cup of olive oil

1. Add 1 tablespoon of olive oil and brown turkey in a skillet breaking up the turkey into small pieces.

2. Combine all of the ingredients except for the fresh basil, sugar, salt and olive oil in a slow cooker. Cook on low for 4-6 hours.

3. Stir in the basil and sugar, add salt if needed and olive oil if desired.

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Peach Crisp Recipe

Super easy and fantastic to boot!

A favorite with almost everyone and easier than peach cobbler.

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Peach Crisp Recipe:

3(15 oz each) cans of peaches

2/3 each cup of oatmeal & 2/3 cup whole wheat flour (for gluten free use 1/3 each brown rice & tapioca flour, or 1/3 cup coconut flour)

2/3 cup of light brown sugar

1/4 tsp. salt

1/4 tsp. powdered ginger

1/4 tsp. cinnamon

5 T. of melted butter( you can substitute with canola oil for a non-dairy version)

1.Preheat the oven to 350 Fahrenheit.

Combine dry ingredients in a 1 quart sized bowl.

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2. Pour all 3 cans of peaches in a glass 9″x13″ pan.

I used yellow cling peaches 🙂

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3. Sprinkle 4 Tablespoons of dry mix over the peaches to help thicken the crisp.

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4. Pour the melted butter in the dry mix and stir until combined.

It should have clumps, kinda like pancake mix 🙂

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5. Spread the crisp mixture over the peaches.

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6. Bake for 30 minutes or until bubbly and lightly golden on top.

Let cool and serve with whipped cream or vanilla ice cream!

Possibly the easiest dessert ever, you can even memorize the ingredients.

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