2011 is Over

...More importantly December, 2011 is over. Whenever school is out for the exam period in December, I always trick myself into thinking I am about to get a break when really, the busiest and most challenging month of the year is about to choke my sanity.December is the month when I eat the most food and write the least about it. It is packed full of holiday financial stress along with exams, family gatherings, and possibly a commitment to a mental hospital. Thank goodness it is over.

This year will be one of great change for me. I am taking a step forward in my partnership with Scott and will be graduating (finally!!!!) from UBC in May. The summer promises foraging travels all over Canada, which will bring another chapter to my blog. I am building personal relationships with some incredible and inspiring people. I feel a lot of love right now. The future looks bright.

Out of respect for the bright future and my ennuyeux of heavy, holiday food, here is a recipe for a simple, colourful soup.


Red Curry Kabocha Squash Soup

1 small onion, chopped
1 large clove garlic, minced
1 tbsp fresh ginger, minced
1/2 cup each of chopped: celery, carrot, yam, cauliflower
1 cup kabocha squash, peeled and chopped
2 tbsp oil
4 cups veggie stock or water
2 tbsp red curry paste
1 can coconut cream

Mixed sprouts, mixed greens, and yogurt to garnish (about 1/2 cup each)

Serves 4 as a meal, 6 as a side

Directions

Sautee onions and garlic in oil until translucent. Add all the chopped veggies, ginger, and curry paste. Stir to coat and bring to a sizzle. Add the stock or water and simmer about 20 minutes or until veggies are tender. Blend half the soup if desired, then add the coconut cream. Serve with a generous dollop of yogurt, a handful of greens, and a pinch of sprouts. Do not eat with turkey and stuffing. They just don't go well together.