Welcome!

I am so excited you are here, it conjures up feelings of being a little girl dancing along a woodland path with a basket on my arm filled with so many treasures. These treasures are like old friends, worn well over time with the patina of practice and learning. This blog is my basket, a container that holds all I have learned and discoveries yet to be made together. I am filled with wonderment and excitement to begin this journey with you.

We will explore different aspects of what mother nature offers us seasonally. We will create different things that I discover through foraging and uncover all the amazing things that can be done with the natural world around us. Other times we might revisit the past, like a treasured grandmother’s recipe asking to be expressed in a new and interesting way.

As I meander through the farmers market these past few weeks and the glow of the symphony of squashes play among the different stands, I am drawn to this one farm. I love to discover new items at this market and bring them home to explore. When I find something new I love to purchase it and find out what it is all about. On this visit I discovered the Autumn Frost and Black Futsu Squashes which sparked the inspiration to share this recipe. Turns out they are a lovely blend of the more common varieties, Red Kuri, Butternut and Kabocha that can be found in most grocery stores.

For me soups are one of the most satisfying foods, they fill me on a deep level and are not hard to create. For you I wanted to make a simple recipe that is flavor packed and minimal effort. I’ll teach you the secret of how to layer the flavors and encourage you to cook and trust your instincts. My recipes often are simple so anyone can channel their own inner chef.

I hope you enjoy this version of my Roasted Winter Squash Soup. It is a sheet pan recipe, the oven does most of the work and you season and fine tune it.

Before we begin cooking I wanted to thank you for joining me in this space for learning and sharing. Let’s use our gifts to collectively unite each other. I would love to know what you want to explore or something you have been curious about. As we experience new ideas, ways of creating, a gathering of minds, hearts and hands, let’s share what is universally good within all of us and let that radiate out into the world.

Roasted Winter Squash Soup

1 yellow onion- cut into chunks
1 head of garlic- this will be roasted in foil
Winter Squash- approx. 4 cups - can be a combination or just your favorite
1 Red Pepper- cut into chunks
2-3 Cups Vegetable Broth
½ Cup Coconut Milk or Cashew Creme- I like full fat
Salt & Pepper to taste
Approx. 2-4 Tablespoons Oil- Avocado, coconut, EVO are the best for this recipe
Spices:
2 Tsp Curry Powder, Smoked Paprika
1 Tsp Coriander, Cumin

Technique

Preheat the oven to 400 degrees F.

Cut off the top of the garlic to see the bulbs, drizzle with oil and cover the whole bulb in foil. This might take a little longer in the oven to roast so start it earlier. The goal is to have it be soft and browned. When you squeeze the garlic it will slide out of its little jackets in the bulb. Approx. 45. min.

Peel the onion and cut into chunks, then cut the red pepper into the same size chunks. Toss in a bowl with oil, salt and pepper, approx. 1-2 Tablespoons of oil. You want them coated. Place on a sheet tray with the garlic. Salt and Pepper everything. You will be layering the flavor by adding salt and pepper now.

Squash. I like to use a variety of squash for flavor, but it is not necessary. Cut them in half and scoop out the seeds. Place on your sheet tray with your peppers and onions. Roast everything for 35-45 minutes until soft and a bit browned. Roasting vegetables is another way to layer flavor.

Once out of the oven, and while your squashes are cooling, put the onions, peppers in a pot with the spices and a bit more salt over medium heat and a splash more oil. Heat for approx 3 minutes until you can smell the spices. This is called “Blooming” and it amplifies the flavor. Add in ½ cup of broth, let it simmer in the spices for 5 minutes - another technique that builds and locks in flavor.

After that, put in the 3/4 of the rest of the broth, scoop out the squash, place in pot and take the head of garlic and squeeze out the cloves into the pot. Let all the flavors simmer together on the stove, low to medium heat for approx 20 min. Add ½ cup can coconut milk full fat. Coconut milk balances out all the flavors. You can use ½ -1 can depending on your taste.

Final steps. Puree the soup, making it smooth with a vitamix or emulsion blender. If too thick add more broth or coconut milk. Adjust the salt if needed.

To dress it up, garnish with sour cream or coconut milk swirled on the top, crush pumpkin seeds, and pomegranate seeds for a pop of color and sweetness or make it your own with whatever toppings inspire you.