Once, when I was in an all-girl rock band, we went down to New York City to play a show at a festival called Ladyfest East. A bunch of crazy stuff happened on that trip, most of which is itemized in handy list form in this old post from my other blog.
I mention in that post that some of us got sick on that trip. What I didn't say was that EVERYBODY got sick on that trip. We were all varying degrees of ill the entire time. And, being healthfoody types, we were all constantly trying to quash the sickness with a variety of fruits, vegetables, and herbs.
I remember my friend Jessica, not a band mate but along for the ride, looking on in amazement while our drummer, Misse, and I washed down chunks of raw garlic with cup after cup of orange juice. Misse also caused a minor stir in a fruit market in Brooklyn when we were getting some lemons for lemon-ginger tea. When I tried to pay for the lemons, she pushed some money at the cashier. "I'm buying you lemons," she said. "Why are you buying me lemons?" I asked. "Because I LOOOOOOOOOOVE YOU!" she howled. Everyone looked at us like we were weirdos.
I am not really into the vast quantities of raw garlic anymore, but I do turn to certain foods when I feel like I'm fighting a cold. On Monday night I was feeling a bit under the weather (It was snowing! What horrid weather to be under!) and by the time I dragged myself through the door at the end of the day, all I wanted was soup.
Don't Get Sick! Squash Soup
1 tbsp olive oil
1 medium onion, chopped
3 cloves of garlic, smushed and then chopped
3 tsp grated fresh ginger
1 butternut squash, peeled and cubed
4-6 cups of veggie soup stock (depending on how thick you like your soup)
1 tsp rosemary
1 tsp thyme
salt and pepper to taste
In a large pot, heat olive oil over medium heat and add onion and garlic. Saute for a couple minutes, until onions have started to cook.
Add squash and ginger, stir, and cover for three to five minutes.
Add soup stock, herbs, and salt and pepper. Bring to a boil, reduce heat to med-low, and cook until squash is very tender.
Blend soup until it is all smooth and there are no more squash lumps to be seen.
-I was going to call this recipe "Squash the Sickness Soup" but then that seemed a bit too Looney Spoons.
-This soup wasn't as thick as the soups I normally make, but I did that on purpose so I could drink it from a travel mug at lunch the next day. If you aren't sure about the consistency, I'd recommend starting out with less soup stock and adding more as needed.
-I ate this with some delicious Fat Free Vegan Kitchen mini crustless tofu quiches. Leftovers of both those and the soup made for a great and easy-to-eat-on-the-go lunch the next day. And yes, I think I've successfully fought off my cold.