Tuesday, April 7, 2009

Don't Get Sick! Squash Soup


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.


Some Notes:

-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.



A_and_N said...

LOL @ the Looney Spoons remark :) This is a great looking soup. Love the bright yellow color...it'll cheer anyone up!

Aimée said...

I should freeze a couple liters of this for those days when I can feel something coming on.
Great color!

Anonymous said...

Did you add your pesto and tomatoes to the quiche? If so, you are a rockstar with a helluva lot more patience than me when I come home from work.

Sara Beth said...

Mmm. Looks so good. I think the name "Squash the Sickness Soup" is adorable! Not looney at all! :)

Man of Infirmity said...

I'm pretty sure Looney Spoons is one of the greatest things I've ever heard.

Jo Stockton said...

Wait, does everyone know what Looney Spoons is? A cookbook written by two (Canadian?) ladies where each recipe is named with a pun. Stuff like "Pasta La Vista" and "Penne for your thoughts". Funny, but a bit cheesy.

And yes to the tomatoes on the quiche but there was no pesto involved this time. I have done that in the past, though, and it was delicious.


Max said...

Yo - I've totally passed this recipe off as my own. I don't feel bad about it, because everyone thinks it is awesome. That said, I feel like I need to give a little something back to the community.

This soup... This amazing soup, so perfect for touring punk and hardcore bands... This soup NEEDS to be served with a pumpkin seed rye bread. A nice, rich, strong bread, full of life, full of fibre and flavour... This soup needs that bread.

Here is the recipe.

200g rye flour
340g strong white flour
2 tsp salt
45g molasses/black treacle or 60g molasses sugar
40g margarine
2 handfuls of pumpkin seeds, crushed
10g fresh yeast/2 sachets dried yeast
350ml water

Add 50g water and 2 tbsp rye flour to yeast and leave for 15 minutes to activate. Add this to all other ingredients and mix roughly. Cover and leave for 10 minutes. With a little vegetable oil knead dough on a work surface for 15 seconds. Place it back on the bowl for another 10 minutes, covered. Take it out, in a little oil knead it for 15 seconds.

Place it back in the bowl and let it rest for 45 minutes somewhere nice and warm, covered. Then, split the dough in two, shape it into round loaves, dust the top with some rye flour and place the loaves onto baking trays, covered.

Leave for another 90 minutes and then place in an oven at 220 degrees C for 10 minutes. Then reduce the heat and bake until bread is dark brown. Cool on a wire rack.

Wholesome. Healthy. Perfect complement to this awesome soup.

J. said...

Thanks Max! :)

Greta Podleski said...

Personally, I prefer "Squash the Sickness" Soup!!
Greta Podleski
Co-Author, Looneyspoons