Cascading Kitchen notes:

Double this recipe and freeze for delicious meals throughout the winter.  This soup is very thick and may be thinned with veggie or bone broth or used as a sauce.

Another meal possibility:

Using a thick version of this soup…Cook Asian rice noodles.  Braise any greens you have available.  Fold everything together and top with any combination of chutney, chopped nuts, fresh cilantro and/or grilled chicken meat.

For a bright flavored soup garnish try this fall salsa.

  • 1 large green tomato-minced
  • 1 large bunch cilantro-minced
  • 3 cloves garlic-minced
  • 1 large lime-juiced
  • 1 tsp sea salt

Serve on top of a bowl of soup


Julie Double Knot

Spicy Pepper /Squash Soup or Sauce with Coconut Milk

In a heavy pot with ½ cup of olive oil sauté:

  • 3 med. size onions-diced or chopped
  • ½ tsp ground chipotle pepper
  • 8-10 roasted Anaheim or Poblano peppers (sweat, seeded, peeled and diced)
  • 1-2 jalapenos-minced
  • 4 Tbs cumin
  • 4 Tbs coriander
  • 1 tsp sea salt
  • 1 tsp fresh black pepper
  • ½ tsp red pepper powder or flakes
  • Zest from 1 lime

Cook until the onions are almost caramelized.

Add:

  • 2 cans of coconut milk
  • Juice from 1 large lime
  • 8 cloves garlic-minced
  • 6-8 Cups of winter squash cubes (peeled and seeded)

OR

  • 4 cups winter squash puree.

Click for how to cook a bunch of winter squash for future meals.

 

Add more salt or lime juice as needed to brighten the flavors.

 

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