In survivalism mode!

Nope, not moving into a cave and stockpiling beef jerky, but rather loading up the freezer. It is soup season, and as someone who regularly over-caters, this is a good thing, as I can load up my freezer with tubs of soupy goodness for the days when any effort is too much effort. You can make all the anti-Cali jokes you like, but it is layers weather here, and it has been mighty wet too. Cold and damp are two things that have the kind of relationship, whereby feeling one, makes you feel even more of the other. No kidding, I actually had to wear a hat when walking the dogs today!

So soup is the order of the day, and expect to see a few new bowl-shaped recipes appearing here in the next few weeks, at least until the weather perks up. This one is a particular new favorite around here, as it is packed with squash, of which there is a healthy glut in stores right now, quinoa, which fills bellies very nicely, thank you very much, and the kind of spices that make one feel instantly warmer from the inside.

So grab a spoon and enjoy (while sitting with a blanket over your knees and wearing fuzzy socks to protect those toesies!)



Squash and Quinoa Soup
adapted from The Great American Slow Cooker by Bruce Weinstein and Mark Scarborough
Serves 8

8 cups chicken broth
6 1/2 cups (2 lbs) peeled seeded and chopped butternut squash
2 2/3 cups lite coconut milk
1 large onion, chopped
1 1/3 cups white quinoa
4 tsp curry powder
1 tsp salt
1/4 tsp cayenne pepper (more if you like more heat)
1 tsp ground cardamom
plain yoghurt and snipped chives to serve

1. Mix together all the ingredients in the slow cooker.
2. Cook on low for 6 hours, or until squash and quinoa are both very tender.
3. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth. Heat for a further 15 minutes in the slow cooker if needed.
4. Serve in bowls with a dollop of yoghurt and some chives sprinkled over the top.