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Curried and roasted butternut squash soup

Curried and roasted butternut squash soup

Serves 4-6
Cook time 45 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Soup, Starter
Misc Freezable, Pre-preparable, Serve Hot

Ingredients

  • 1 butternut squash (average to above-average size)
  • 1 head garlic (or adjusted to your taste (peas loves garlic))
  • 1 red pepper
  • 1 large onion
  • 1/4 cup water (optional)
  • 2-3 cups veg broth
  • 1 cup coconut milk (or to taste)
  • 1/2 lime, juiced
  • ½ - ¾ tablespoon curry powder (to taste)
  • 1/2 tablespoon fresh, chopped ginger (or ground, dried ginger ¼ T)
  • 1/2 teaspoon turmeric
  • salt + pepper (to taste)

Directions

Step 1 Split butternut squash in half —lengthwise. Scoop out the seeds and squash guts. Lay cut side down in baking dish.

Place whole head of garlic or break into cloves —leaving the skin on. Put that in the baking dish.

Seed the pepper and cut in half or into quarters. Pop that in the same pan.

Cut onion into quarters and it goes in the pan too.

Add water (optional) to the pan or line with baking paper. I find adding the water speeds up the baking time and helps steam the squash. Some people don't like adding water and prefer baking paper or covering the bottom of the baking dish with olive oil.

Bake at 225°C for about 35-40 minutes. Poke the squash with a fork, if it's done, the fork will glide into the flesh easily.
Step 2 Skin the squash and garlic. Add all ingredients to a large, heavy saucepan over medium-high heat.

Add the rest of the ingredients. Add enough broth according to how thin/thick you want the soup —you can add a bit at a time and check consistency after the next step and add more if needed.
Step 3 Let your soup come to a low boil, then put heat to a simmer for about 20 minutes.
Step 4 Get your immersion blender* out and whir up your soup. I don't make a complete puree, I usually leave a few chunky bits.

*You can use a countertop blender, but be very careful. Using this method you should allow the soup to cool down considerably before blending as the heat under the lid produces steam which could pop the lid off, make a mess and possibly scald you. Not pretty or fun. Then you have to heat the soup up again if you make it past this stage successfully.
Step 5 Taste. Alter flavour and/or alter consistency.
Step 6
Serve with a red pepper coulis and Greek yoghurt swirl, homemade chunky croutons, zest of lime and swirl of Greek yoghurt, pumpkin seeds or a combination of any or all of these suggestions or none at all.

Shown here with homemade cheesy, garlic toast.
Step 7 Put it in your tummy...yum.

You-can-make-this-anytime lasagna

It all started because I spotted fresh lasagna noodles at the local market. Then I loaded my basket with cheese, veg and extra protein (vegetarian) for the sauce. Sorted.

I’m pretty sure that one of the Lasagna rules is that you must cover the entire top the layered goodness with mozzarella. Not a flakey smattering of grated mozzarella, but a side-to-side, wall-to-wall coating. You should see nothing beneath the cheese. And then, add some freshly-grated parmesan as well.

Cheesy, veggie lasagna

Serves 6
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Milk, Soy, Wheat
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Mostly, I don't measure. This is such a recipe. Add or subtract any of these ingredients and slap it all together with your own creative, cooking talent!

Ingredients

  • 1 packet soy mince (I call it 'pretend mince')
  • lots ofgarlic
  • leeks
  • kale
  • mushrooms
  • roasted butternut squash
  • roasted red pepper
  • oregano (fresh)
  • marjorram (fresh)
  • basil (fresh)
  • chili flakes (optional)
  • onion powder
  • cream cheese
  • cottage cheese
  • mozzarella
  • parmesan
  • canned tomatoes
  • passata or tomato paste
  • lasagna noodles (either pre-cook them or use non-cook lasagna sheets)

Directions

Step 1 Cube the butternut squash (after peeling it, of course) and chop up some red pepper. Roast in oven or barbecue in the same pan you will use for baking the lasagna.
Step 2 Fry up the soy mince + garlic. Careful not to brown the garlic.
Step 3 Add spices. Stir + cook for about a minute.
Step 4 Add tomatoes and paste. Stir. Cook on low heat for a few more minutes.
Step 5 Add some cream cheese to the sauce, stir and let it melt in.
Step 6
Layer your lasagna however you want, but start with a layer of sauce. I usually start with sauce, then a layer of noodles, cottage cheese and a sprinkling of parmesan, then veggies. Repeat.
Step 7
End with a layer of mozzarella and parmesan.
Step 8
Lasagna Rule - Cheese goes to edges and covers everything beneath it.
This was my second pan of lasagna that will go in the freezer.
Step 9 Cook in 350°C oven for about 45 minutes.