1 butternut squash, peeled and cubed
1 apple, peeled and cubed
apple cider vinegar (about 2 TB)
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 lovely...you 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.
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.