A freezing cold day like today calls for some seriously warming food. Soup should do the trick. Here’s a recipe from our Pit Master/Grease Burner, Joel Degner. (If you haven’t already, you really gotta read his feature on Behind the Bush.) If you’ve had any of the soups at Greenbush, you know you can trust Joel to whip up a good one.
2 tablespoons olive oil
2 medium onions diced into 1/2-inch pieces
2 cups carrots diced into 1/2-inch pieces
2 cups celery diced into 1/2-inch pieces
1 medium butternut squash peeled, seeded & diced into 1-inch pieces
2 tablespoons garam masala or curry powder
~48 ounces chicken or vegetable stock (enough to cover vegetables)
1 can coconut milk
1. Heat olive oil over medium heat in a dutch oven. When olive oil is shimmering, add onions, carrots, celery and squash and saute for 3-4 minutes. Add garam masala or curry powder, and continue to saute for 3 more minutes.
2. Pour broth over vegetables until they’re just covered. Bring to a boil, then simmer for about 20 minutes, until squash is tender.
3. Turn off the heat and add the coconut milk. Puree in the dutch oven using an immersion blender or in batches in a blender until smooth. Season to taste with salt and pepper.