Curried Butternut Squash Soup

I get a lot of food and supplement related emails. Our diet tracks toward Paleo and a recent email trying to sell me a new cookbook had a simple recipe that I have now made several times. It’s quite easy which is what I want. If I can make something ahead of time and reheat for lunch or dinner, that recipe is a keeper.

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Here it is:

Set oven to 375

Cut squash in half, remove seeds, and place in oven dish cut side down. Add some water. Cook 45 minutes or until done. When cool peel and puree squash in food processor.

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In saucepan cook (over low heat) 1 tsp red curry paste and 1 tsp cumin for one minute. The first time I made this I was out of ground cumin, but I did have cumin seeds. I ground them as best I could in a mortar and pestle. It worked fine.

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Add 1 can full fat coconut milk. Bring to boil. Add juice and zest of 4 limes. (This sounded like way to much lime for me so I used 1 big lime. Maybe if I was in Key West using those tiny limes…)

Finely grind 1 cup Pepitas in blender. I didn’t use the  Pepitas. They are on my husband’s food sensitivity list so I passed. But I think they would have been good.

Add cooked squash and coconut mixture and blend. I had already pureed the squash in the food processor so just added it to the coconut mixture and didn’t re-process. Add water if too thick.

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This photo is from the second time I made this soup. I opened the Harissa I’d finally found (in Baltimore) to make a more enticing presentation. The pea shoots came from a local farmer who raises greens in her winter fields and in an unheated greenhouse (where the pea shoots grew.)

I like having another easy way to incorporate winter squash into our diet. If you wanted to make this even faster, you could buy cubed squash. I wonder what this would be like with canned pumpkin? I’m going to try that and I’ll let you know.

What is your favorite fast recipe?

In Search of Harissa

I’m blaming this cooking adventure on Jamie Oliver and YouTube.

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Here’s the backstory. For some reason, I wanted fried calamari. It’s something I order in restaurants, but it didn’t seem like it would be too hard to do, even though I hadn’t deep fried anything for thirty years. Frying – yes. Deep frying in inches of oil – no!

I went online in search of recipes. The difference in most was the spices added to the flour in which you dredge the calamari. Anne Burrell’s recipe had 3 Tbsp of Cayenne. That was going to be way too hot for me. Giada De Laurentiis (my son calls this show “Cooking with Cleavage) added some dried parsley. Another recipe suggested some Old Bay. So my mixture was a compilation of Google suggestions and what I had on my spice shelf. I added some Cayenne, but I don’t like food that makes my sinuses run.

Then I went on YouTube because I wanted to see how you fried the calamari. Jamie Oliver’s video came up, and that’s where the problem started.

His calamari had way bigger tubes than the ones in my frozen package so I fast forwarded through that part until I came to the part where he’s making the dipping sauce.

He mashed a clove of garlic in a mortar. (I used to have one of those, but after not using it for a decade I sent it to the thrift shop. Should have kept it.) Note to self: stop throwing out cooking utensils just because you never use them.)

Then Jamie stirred several big spoonsful of mayo into the garlic and ladled it into a serving dish. Over the top he added a teaspoon of rosewater. Over that a spoonful of harissa. The red-tinted oil was gorgeous on the silky cream colored mayonnaise. Jamie took the tip of a knife and drew the oil out into the mayo. He must have done a turn as a barista at Starbucks. It was gorgeous. That’s what I wanted to serve with  my calamari.

My calamari was thawed, the flour was spiced but I had no harissa or rosewater. So I got in the car and drove fifteen minutes to Easton. I wasn’t thinking I’d find rosewater, but If anybody was going to have harissa it would be Harris Teeter. Four employees later we all gave up the chase. Apparently they used to carry harissa, but didn’t any longer. When they suggested I sort through four shelves of clearance items, I headed home.

I stopped at Graul’s in St. Michaels on the off chance they stocked it. Graul’s carries a lot of odd things, but they didn’t have harissa either.

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I made dipping sauce out of mayo and sweet hot chili sauce. It was good, but not as pretty as what I saw on Jamie Oliver’s YouTube video. I roasted green beans and got out the mandolin to make sweet potato slices which I threw in the hot oil. The calamari are fried just before serving as they take only a minute. They were tender and wonderful. I suppose we didn’t really miss the harissa, but I’ll keep looking. Or go on Amazon…

Has anyone else cooked with harissa?