Fully falling into cozy season. I started a hat for J (left) and make some winter squash soup (right). I did not use a recipe, but I have a vague recipe of my own here:
- Roast squash, halved, de-seeded, and brushed with oil, at 400 F (I think) for about 35 minutes, or until squash can easily be pierced with a fork.
- While roasting squash, sauté leeks and 2 small carrots until both soften.
- Add garlic (I used 4 large cloves) and squash, as well as salt, pepper, and any other seasonings (I used herbes), and continue sautéing for about 5 minutes.
- Add 4 cups of vegetable broth, bring to a boil, and turn off heat to blend everything until smooth.
- Turn heat back on, and add a cup of coconut milk. Cook for about 15 minutes, or until soup starts to boil, stirring occasionally.
Rhubarb Season 