Vegan Slow Cooker Butternut Squash Potage With Chili and Cocoa Powder For Winter

 Slow cooker butternut squash potage with chili and cocoa powder

Being a student, I am often too busy to spend much time cooking for myself. As a culinary student, I find this a little upsetting because that means less time to experiment with ingredients and techniques. Luckily, the slow cooker is here to save the day.

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Winter is the best time to pull out the slow cooker and infuse your kitchen with the rising aroma of a warm, home cooked meal. This simple recipe cooks on low for ten hours, rendering each ingredient incapable of holding any form. A potage is a smooth, uniformly blended soup. The best way to make a potage is low heat for several hours. Using a slow cooker means you can just toss the ingredients in the crock, set the temperature and forget about it until it is done.

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It is commonly known that chili and cocoa pair well together. This combination can be found in many desserts, from spicy hot chocolate to chili chocolate tarts. Sauces like black mole and chocolate chili barbecue sauce are excellent to compliment flavours in poultry and meats. Even chili chocolate beer exists. I thought it was time to combine chili and cocoa powder with butternut squash. The deep, density of cocoa brings out the earthy qualities to butternut squash and chili always adds an incredible kick. Those combined with the nutty coconut milk makes a perfect, hearty winter meal. This recipe got me through a week’s worth of lunches (and few dinners on really busy days). 

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Butternut Squash Potage With Chili and Cocoa Powder

Ingredients

 

  • 1 large butternut squash
  • 2 cups of water
  • 2 cans of coconut milk
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoons chili powder
  • ¾-1 teaspoon salt

Directions

 

Remove the skin from the squash and cut it in half lengthwise. Scoop out the seeds and discard. Cut the squash into large chunks.

Place all ingredients in a large 6.5-quart cooker and cook on low for 10 hours. I usually start my before I go to bed and forget about it until morning.

 

When your soup is finished cooking, it is time to turn it into a potage. Using an immersion blender, blend ingredients together until completely smooth.

 

Drizzle with olive oil and garnish with feta or goat cheese, paprika and cracked pepper.

 

There will be a lot of soup, so you may want to portion some into containers and freeze for later.

 

Makes 6 quarts

 

 

 

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Bite: Eat Real Ramen

When most of us think of ramen noodles, we think of the instant rubbish that is made from the cheapest ingredients and produces the cheapest meal we can find. University student survival food. This is unfortunate. Real ramen is a delight. It should be on everyone’s list of Foods to Try Before You Die. While in Kyoto, I ate some excellent curry ramen from a shop downstairs from my hosts home. We placed our orders from a vending machine and gave our tickets to the cooks. After a few minutes of mysterious hand movements and magic noodle wizardry, our meals we produced. Fresh, healthy(ier) and delicious. One more tick, off the food bucket list.real curry ramen.jpg

Flavour Pairing: Cauliflower Cashew Soup with Curry Yogurt Sauce + Leaving the Road Less Travelled

Cauliflower cashew soup with curry yogurt sauce

I always struggle to answer when asked where I’m from. Do I answer the place I was born? The place I’ve been most recently? Where I grew up? The place I’ve spent most of my life? The place my family lives? Where I’m most comfortable? Any of these could be the actual question behind the posed inquiry and my head swims with possible responses. For me, each would get a different reply.

Shiny
Shiny

The past decade or so of my life has been spent in a relatively nomadic state. I’ve lived and worked overseas, studied abroad and traveled like a maniac. The idea of ‘home’ has been stretched and expanded to mean more than I’ve ever thought possible. Home is where the heart is, yes, but home is so much more, too. I felt at home when I finally stepped on Icelandic soil after having dreams about the place for many years. Montreal is the home of my mum’s side of the family, as well as many of my closest friends, and though I only lived there for my university years, it feels like home. I lived in Seoul (and have now just returned) for 3 ½ years, and it too has a place in my heart and feels like home. I can’t tell my life story to every person who asks me where I’m from, so I usually come up with one short answer or another.

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After a few rushed weeks of fevered packing, random fits of tears and goodbye kisses, I left my home by my mother’s side at The Abode of the Message in New Lebanon, New York to return to Korea. The Abode is the place I was born, rebelled against and returned to. It is the place I lost my father and found a new meaning to the importance of family. It is the place I found love, lost it, and found it again. Eight peaceful months were spent cooking, eating, writing, photographing, running, loving, breathing, blissing out on nature, watching out for bears, catching up with old loved ones and meeting new loved ones. 

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As I was staying with my mother for the first time in 10 years, there were a few challenges to overcome. Mainly involving myself not acting like an entitled 12 year old. This is a tough challenge for anyone reorganizing their lives to be closer to their mum. I took it as an opportunity to better my relationship with her. I didn’t always succeed… with the whole not being a grumpy, misunderstood teenager thing, but I tried.

 

When it came down to saying goodbye, even though I’ve done it countless times before (both to The Abode and to my mum), I found I was only able to remember the good things, the best things. Our connection fills me so much that my eyes start to leak. Home.

 

So, let the reign of debauchery and hilarity in Korea begin.

misspelled English sign in KoreaWelcome to SamcheongdongThe new Seoul City Hall building 

By the way, this cauliflower cashew soup with curry yogurt sauce is perfectly balanced and really pretty. Also, preparing a sauce for a soup makes you feel like you’re on top of things and you know what you’re doing.

 

Besides, it’s so easy.

Cauliflower cashew soup with curry yogurt sauce mixed

Cauliflower Cashew Soup with Curry Yogurt Sauce

Ingredients

For the soup:

  • 1 large head of cauliflower (about 7-10 cups chopped roughly)
  • 2 ½ cups cashew pieces
  • 1 cup chopped potato
  • 1 leek, washed and chopped
  • 1 large onion, chopped
  • 5 cloves of garlic, chopped
  • 1 tbsp fenugreek
  • ¼ tsp clove powder
  • 1 ½ tbsp salt
  • 2 tsp black pepper
  • a pinch of paprika
  • cooking oil
  • water

For the sauce:

  • 1 cup plain yogurt
  • 1 ½ tsp Indian curry powder
  • ¼ tsp salt

Directions

Add some cooking oil, the onions and garlic to a large pot on medium high heat. Let brown for 4-5 minutes. Stir intermittently.

Add cauliflower, leek and potato. Cook for 10 minutes.

Pour water in until all vegetables are just covered. Do not put in too much or the soup will be watery. Add cashews and spices.

Let the soup boil for 20-25 minutes.

Take the soup off the heat. Using an emersion blender, blend the soup until smooth.

In a separate bowl, mix yogurt, salt and curry powder until well incorporated.

Place a dollop of yogurt on top of the soup when ready to serve.

Serves 4-6