Autumn Soup

This was a warming, slightly sweet and spicy soup that I ate for dinner and then breakfast the next day. You could use any squash you happen to have.

Autumn Soup

1 butternut squash, peeled and cubed
1 apple, peeled and cubed
olive oil
apple cider vinegar (about 2 TB)
salt/pepper/garlic (chopped)
2-3 cups chicken or vege stock
1 TB red curry paste

Add olive oil and apple cider vinegar to the squash and apple in a large baking dish. Add salt, pepper and garlic and roast for about 45 minutes in a 375 degree oven. Remove when squash is tender. Place squash mixture in a blender and add 2 cups of stock and curry paste. Blend until smooth. Add more stock if you like a thinner soup. To serve, a little fresh pepper and cinnamon on top is could also add a dollop of yogurt. When the squash is roasting the smell is more than wonderful.

This is an example of how I'm adding a ridiculous amount of vegetables any place I can. In NY there is a pizza called the "salad slice" that has a chopped salad on top of it. I played with that idea on these brown rice crusts I found at Whole Foods. You could use tortillas, english muffins, portabello mushrooms or your own pizza crust. Nice and thin works best.

Vegetable Slice

Crust of your choice
tomato paste, thinned with a little water, honey and vinegar
grated goat cheddar and romano cheese
Broccoli, small florets rubbed with olive oil and salt until lightly tender
kalamata olives, sliced
1 garlic clove, sliced
1 cup of mixed greens chopped
olive oil/lemon/balsamic vinaigrette

Top crust with tomato sauce, cheese, broccoli, olives, and garlic. When cheese is bubbly remove pizza, add greens and top with dressing.