We have been making creamy soup from our bumper crop of "Small Wonder" spaghetti squash, and loving it!
Small Wonders are orange, with darker flesh than the yellow ones, a little more dense without losing the crisp texture, and higher in
beta carotene. We got the seeds from westcoastseeds.com
Super easy to make and very filling.
1 cubic inch ginger chopped finely
3 carrots, chopped coarsely
4 cups broth (I used turkey broth)
1/2 small spaghetti squash (cooked)
1 can coconut milk
1/2 tsp salt (to taste)
3/4 tsp ground pepper
1/2 tsp cayenne pepper
2 tsp garam masalla
1 Tbsp turmeric
1/2 tsp cinnamon
1/2 tsp dried mustard
1/2 tsp ground coriander seed
1 tsp basil
shredded spinach, toasted pumpkin seeds and/or sour cream
saute ginger in olive oil in medium saucepan. Don't let it brown. When fragrant add chopped carrots and broth. Simmer until the carrots are tender. Add the cooked spaghetti squash, coconut milk and seasonings.
Blend with an immersive blender.
Gently reheat and serve with optional shredded spinach, toasted pumpkin seeds and/or sour cream
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