as you can tell by the consecutive posts i love squash. it's a staple in my winter cooking, and butternut squash is my favorite. during my weekly food shopping i always grab one. i know that at least one dinner will require squash, be it squash mac'n'cheese, black bean and butternut enchiladas, or a warming noodle bowl. i'm always one squash from a hearty meal.
happy holidays to all!! here's alex's favorite snl christmas song
in the last couple of weeks i've made cookies like my life depended on it, i made these & these & these & these & these.
"the most 2017 photos ever"
new fav news
best albums 2017 via pitchfork
street style 2017
npr book concierge
helpful hemingway editor- to get your iceberg on.
new learning anyone?
elon musk at it again
the rohingya story, an interactive nyt digital story- and how to help
the way to go
1 tbsp coconut oil
2 medium yellow onions roughly chopped
1 tsp salt
3 cloves garlic
1 butternut squash that has been peeled and cut into 2 inch chunks
4 cups of water
3 tbsps white miso
1 tbsp ginger minced
1 package of soba noodles (cooked according to package directions and rinsed with cool water)
2 scallions thinly chopped
2 tbsps wakame (rehydrated in water and then strained and rinsed)
black and white sesame seeds (toasted in a dry pan for a minute if you like)
in a large pot add coconut oil, onions, and salt. cook for about 10 minutes until the onions are fully cooked and starting to caramelize. add the garlic and cook for about a minute. add the butternut squash and cook for another 2 minutes, then add water and cover. bring to a boil, and reduce to a simmer for about 15 minutes or until the squash is easily pierced with a fork.
next transfer the soup to a blender and blend on high until smooth. if the soup is too thick add a little more water to thin it out. add the miso and ginger and blend again until smooth. taste for seasoning. pour soup back into the pot it cooked in to keep warm on low heat, don't let the soup boil, the miso will lose nutrients when boiled.
when ready to serve ladle soup into bowl and use tongs to place noodles on top. then add chopped scallions, seaweed, sesame seeds, and cilantro to your liking.
i should mention that if you have leftovers leave the noodles out of the soup, they will get soggy if left in.