Thursday, November 2012
Our Waldorf community is united in many ways through shared social experiences including collaborative projects, volunteering, crafting, singing, conversation and food! Here from a recent parent potluck at (8th grade mom) Marina Post's house is yet another resource to share amongst the community: "Due to the popularity of the soup and many individual requests, I'm sending this out to all. I love this soup so much; I keep the ingredients on hand and whip it up in a pinch. Also try swapping out different veggies....I did not invent the soup. It may have been originally a Moosewood recipe, I'm not sure as a friend shared it with me. As with most oral/shared resources, the original provenance is lost..."
Thanks Marina for keeping the tradition going! And please check out her StudioM For Good for more info about nourshing souls through creativity, handwork and healing facilitation.
Butternut Squash & Spinach Soup-
- 1 tsp. Coriander seeds
- 1 tsp. Cumin Seeds
- 1 tsp. Turmeric
- In a pinch use pre-ground spices
- 2 Sm. Dried Chiles
- 15 Blanched Almonds
- 1 Large Onioin, diced
- 2 Large Garlic Cloves, minced
- 3 TBS vegetable oil
- 2 tsp Ginger, peeled & grated
- 1 tsp Salt
- 2 cups Vegetable Stock
- 14 oz can of Coconut Milk
- 4 cups Butternut Squash, peeled & cubed
- 6 handfuls Baby Spinach
- A squeeze of fresh Lime or Lemon Juice
1. Grind the Coriander, Cumin, Turmeric, Chiles, and Nuts in a spice grinder.
(Or in a pinch use ground spices and chop almonds very fine)
2. Saute Onion and Garlic briefly, add Ginger and Salt.
3. When onions are translucent add Stock and ground Spice mixture to pot.
4. Stir in Coconut Milk and Squash. Simmer uncovered for about 40 min.
5. Stir in Spinach and allow to just wilt.
6. Remove pot from heat and stir in lemon/lime juice.
Yum! Enjoy with friends!