Passionate for plants..especially edible ones. Vegetable and herbs of all kinds find there way into my kitchen. The produce section, farmers market, is a world of color, shape, aroma and texture. Explore along with me as I experiment, ponder, taste and savor the foods of a vegetable lifestyle. I love having a herb and vegetable garden... and encourage anyone with a bit of land or a pot to try. Of course, these days you can't think of food or farming without considering being green or eco.

Ginger Butter Nut Squash Soup topped with sauteed green peppers, clementine oranges, lemongrass and thai chilies

The topper creates levels of taste...I kept wanting to add something to the soup and thought why not make a compliment to it. The topper gives you the choice to add a bit of other flavors and still be able to savor the soup on it's own.  Each spoonful is your own blend. My husband said it was like fireworks of different flavors .

3 cups of squash
water to cover
simmer until soft
2 tbs of grated fresh ginger
1 stalk of lemon grass cut into 2 inch pieces
2 fresh or dried red chilis
sea salt to to taste
continue to simmer for a few minutes


cool, remove lemon grass and chilis, puree




Soup Topper!


Saute 1 green peppers with
a small piece of lemon grass
one chili
2 cut clementines in quarters with rind
mince one quarter of the rind finely
half of a tart apple
1 tbs rice wine vinegar
1 tbs brown sugar
let it start fo bubble to thicken a bit


Serve soup with topper

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