I am really excited to be staring a new blog...AND a new website!!! As I embark on this journey, R.I.P. Audio, Edibles, & the 4th Dimension, I look forward to sharing some of my thoughts, ideas, recipes, discoveries, meditations, and inspirations. I hope that you'll come along for the ride. Here is a little something to wet your appetite. ¡Bon Appetit!
Roasted Butternut Squash Soup:
- 2 cups of roasted butternut squash
- 1 onion (diced)
- 3 cloves of garlic (chopped)
- 2 carrots (chopped)
- 1 granny smith apple (cored and chopped)
- 3 dates (pitted and soaked)
- 2 Tbsp fresh sage
- 1-2 Tbsp of freshly grated ginger
- 1/2 tsp pumpkin pie spice (or nutmeg)
- vegetable stock (about 1 quart)
- 1 cup coconut milk
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
Combine all ingredients, except coconut milk, in a pot and cover with vegetable stock.
Bring to a boil and simmer till squash and carrots are fork tender (about 15 minis). Add contents of pot to blender (or use hand-blender) and purée till smooth. Add soup back to pot and add coconut milk. Continue to simmer an season to taste.
Garnish options:
-chopped scallions, cilantro, coconut cream, or a dollop of quinoa
Nutritional Benefits:
-high in carotenoids, Vitamins A & K, anti-inflammatory, and rich in fiber.
