Curried butternut squash and apple soup
Nothing cures the sniffles like a bowl of hot soup! This gorgeous bowl is loaded with flavour, from the spice of the curry and ginger to the sweetness of the apples and the richness of the squash. It’s best to enjoy this soup with a hearty hunk of bread, and maybe even a touch of chili oil drizzled on top.
Prep time: 10 minutes
Total time: 30 minutes
1 large (3 lb/1.6kg) butternut squash
2 medium apples
1 onion, diced
2 tablespoons extra-virgin olive oil
3 tablespoons curry powder
3 cups vegetable broth
1 cup water
3/4 teaspoon salt
pepper to taste
1 thumb-sized piece of fresh ginger, peeled and grated
juice of half a lemon
1. Peel, core, and chop both the squash and the apples into 1-inch chunks and set aside.
2. On high heat in a large pot, warm the olive oil. When it’s hot, reduce heat to medium-high and add the diced onion. Cook for 3-5 minutes, until the onion is soft and beginning to look translucent.
3. Add the curry powder to the pot and stir together once or twice. The powder should become fragrant.
4. Immediately add the squash and apple chunks, and then the vegetable broth and water. Stir everything together.
5. Bring the pot to a boil. Reduce to a simmer and cook for 15 minutes or until the squash is tender and easily pierced with a fork.
6. Remove from heat and allow to cool. Puree the soup using a blender, hand blender, or food processor.
7. Return the puree to the pot. Add the salt, pepper, grated ginger, and lemon juice. Stir well, taste, and season again to your liking.
Warm winter salad with quinoa, cabbage, and toasted nuts
One of the advantages of wintertime is we can finally do away with light, airy side salads and turn veggies into a main event. This particular salad is a showstopper — which may or may not have to do with the butter it’s cooked in. The dressing gives it a kick of brightness, and the toasted nuts add depth and crunch. In case you wanted to increase the satiation component even further, roasted chunks of sweet potatoes or butternut squash would pair beautifully with this dish as well.
Prep time: 10 minutes
Total time: 20 minutes
1 cup quinoa
2 cups water
2 tablespoons butter
1/2 large onion, sliced
1 very small purple cabbage (or half of a large one), sliced into thin strips
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/8 teaspoon ground cinnamon
1/2 teaspoon salt (plus more, to taste)
goat cheese, for garnish
1/2 cup chopped, toasted nuts for garnish (pecans or walnuts work best)
1. In a mesh sieve, rinse the quinoa well, then add to a medium-sized pot with 2 cups of water. Bring to a boil, then simmer uncovered for 15 minutes or until the water has evaporated.
2. While the quinoa is cooking, in a large saucepan, melt the butter on high heat. Reduce to medium-high and add the onions. Cook until softened and translucent (about 5 minutes).
3. Add the thinly-sliced cabbage strips to the onions and cook until cabbage has softened to desired tenderness (5-10 minutes). Set aside.
4. In a small bowl, combine the vinegar, mustard, honey, cinnamon, and salt.
5. Mix the cooked quinoa into the cabbage, and add the dressing. Toss until everything is evenly coated. Taste, and season more to your liking.
6. Serve warm, with goat cheese and toasted nuts of your choice — walnuts and pecans work well.