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tylikI have a serious case of Autumn. By which I mostly mean nesting instinct. This is turning into all kinds of useful things like getting one of those portable radiator space heaters for the library (it's the room I work in the most, is kind of underheated anyway, and this is a good excuse to keep the rest of the house cooler, which I prefer for training) and proper curtains for my bedroom, and putting the air conditioners away for the year.
I decided to play more with soy milk maker as soup maker, this time seeing how far one could push a non porridge style soup. This was my first attempt at anything like this, but then I knew the device pretty well (well, and it's certainly not my first squash soup.)
Squash Fennel Soup
500 ml (2 and a bit c) uncooked butternut squash, cut in small cubes*
3 10 cm (4 in) fennel stalks, chopped
5 large cloves garlic.
2 walnut sized scoops almond butter (okay, I used peanut butter, but I would have used almond butter if I could)
1/4 t fenugreek seeds
1/8 t corriander seeds
pinch vietnamese cinnamon
some aleppo pepper
Water to water line, hit porridge button, go do useful things until it beeps at you.
Salt to taste, garnish with a decent olive oil and a bit of lemon (if I hadn't been in a hurry to eat, there are a number of green herbs that would have both tasted lovely and provided pleasant visual contrast.)
I was a little worried about the correct mix between water and vegetables. This was a little more like a very rich broth rather than my usual thick soup - like, it was elegant and such. The kind of thing that gets you ready for a meal. (I can build absolutely lovely broths. I just happen to have peasant tastes. I could have added a bit of rice... but I might see how much more veggies I can get in there, because the brightness of the flavor is intriguing.)
Potato leek would seem like the obvious place to go next... though there were these sweet potatoes...
* A sturdy potato peeler will take the rind off of a butternut squash, or many other squashes of sufficiently smooth surface.
I decided to play more with soy milk maker as soup maker, this time seeing how far one could push a non porridge style soup. This was my first attempt at anything like this, but then I knew the device pretty well (well, and it's certainly not my first squash soup.)
Squash Fennel Soup
500 ml (2 and a bit c) uncooked butternut squash, cut in small cubes*
3 10 cm (4 in) fennel stalks, chopped
5 large cloves garlic.
2 walnut sized scoops almond butter (okay, I used peanut butter, but I would have used almond butter if I could)
1/4 t fenugreek seeds
1/8 t corriander seeds
pinch vietnamese cinnamon
some aleppo pepper
Water to water line, hit porridge button, go do useful things until it beeps at you.
Salt to taste, garnish with a decent olive oil and a bit of lemon (if I hadn't been in a hurry to eat, there are a number of green herbs that would have both tasted lovely and provided pleasant visual contrast.)
I was a little worried about the correct mix between water and vegetables. This was a little more like a very rich broth rather than my usual thick soup - like, it was elegant and such. The kind of thing that gets you ready for a meal. (I can build absolutely lovely broths. I just happen to have peasant tastes. I could have added a bit of rice... but I might see how much more veggies I can get in there, because the brightness of the flavor is intriguing.)
Potato leek would seem like the obvious place to go next... though there were these sweet potatoes...
* A sturdy potato peeler will take the rind off of a butternut squash, or many other squashes of sufficiently smooth surface.
