Hello Again!

I got lost there for a moment. I am trying to simplify my crazy new schedule. I have just taken on a couple more personal chef jobs and am finding absolutely no time to post, cook for myself, eat and enjoy food. I mean my favorite cooking holidays passed with nary a post! I catered desserts for 300 and you get nothing. They were quite delicious.

I figure I just need to implement a system and stick to it. So here it is, I am going to start listing the menus for the week, my shopping list and the recipes each day of the week. Starting next Sunday. I think.

Until then I leave you with this. I am sick and sore-throated so today is a soup & ginger tea-while-I-cook-day.

Coconut Curry Squash Soup

1- butternut squash, cut into 1" pieces
1- onion diced
2- tbsp olive oil
1- tbsp red curry paste
1- can coconut milk, regular or light, your pref.
4- cups broth, i used chicken
cilantro
salt to taste

Heat the oil in a soup pot. Add the onion and cook until tender about 5 minutes. Add the curry paste and stir until fragrant about 1 minute. Add coconut milk, squash and broth. Cook until squash is tender. Cool slightly and puree soup in a blender in batches until all is smooth.

Serve soup topped with fresh cilantro.

Option: I hate cutting and peeling squash. One way around this is to roast the squash until tender and then scoop out the flesh and add to the soup. You won't need to cook the soup as long if you do this because the squash is already cooked.

I will roast and puree squashes and pumpkins in large batches and freeze the puree to just have on hand. It is great to stir into polenta, risotto, serve as a side or use for soups.

To roast squash:
Heat oven to 350°F. Quarter squash and scoop out the seeds; drizzle with 1 olive oil, and season with salt and pepper. Wrap in foil, and place on baking sheet. Bake 1 hour, or until squash is soft. Cool 20 minutes, or until easy to handle.