Wednesday, October 6, 2010

Indian Summer Squash Soup

The Nasturtiums are taking over the garden as everything else is dying back.
Ok, I know it's Fall already, but I can't help it. I have all these beautiful vegetables that continue to emerge from the earth. Today I went out there and found more yellow crookneck squash, carrots, tomatoes, little onions, tons of kale, chard, and giant fennel seed flowers.

I remember reading a few of the Redwall series books a little while ago and the parts where the animals all got together to dine were my favorite. I loved the idea of all these beautiful plants and how tasty they sounded for dinner.

An excerpt from Mossflower by Brian Jacques
Obviously the moles liked a good solid start to the day. There was a variety of cooked roots and tubers, most of which Columbine had never seen before. All of them tasted delicious, whether salted, sugared or dipped in honey and milk. The bread was wafer thin and tasted of almonds, small cakes patterned with buttercups were served warm. There were fluffy napkins and bowls of steaming rosewater to cleanse sticky paws. As Columbine nibbled at a rye biscuit and sipped fragrant mint tea, she could not help asking Foremole where all the huge deeper'n'ever pies and solid trencherfood the moles seemed to favor were.

End of Summer Squash Soup

2 medium Yellow Crookneck Squash
1/2 small Onion
1 cup raw Almond Milk (add 1/2 and then add more if needed)
1/2 Lemon, juiced
3 pinches Tarragon
4 pinches Cumin
Sea Salt to taste
2 tbs. Grapeseed Oil

Add all ingredients except Grapeseed Oil to blender and blend on high speed. With blender running, drizzle a few tablespoons of Grapeseed oil into blender.

Tomatoe Carrot Puree
2 Roma Tomatoes
1 small Carrot
1/4 cup Water
Pinch Red Pepper Flakes
Sea Salt to taste
1/2 Lime, juiced
Grapeseed Oil

Do the same method as above, blending all ingredients with the exception of the GO which is added at the end.

To Serve
The soup can be stored in jars if serving it later. Ladle the soup into bowls, drizzle copiously with the Tomatoe Puree, add a few squeezes of Lime Juice, chopped fresh Chives and Basil. I served this with toasted GF bread topped with refried Black Beans to make a hearty lunch.

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