Curry Kabocha Squash Soup

You know, I never actually cared for soup.

I remember enjoying some sancocho at my grandmas, clam chowder on Ash Wednesday, and my mom’s chicken soup when you were feeling under the weather. But to actually ask and crave soup? It was a rarity that came with a cold at hand. If I ever made soup for myself, it was to heal with simple bone broth and whatever vegetables I can get from my fridge.

I was on a mission this fall and winter to change that. Why? Because soup is simple and still yummy, and I’m jumping on the bandwagon. Since being home more often, I realized taking time to make a simple meal didn’t have to be a to-do. I’m a rice and beans kind of girl through and through. Throw in avocado and vegetables for me and a pork chop for him, we are happy everyday of the week. But I’m a chef, who still appreciates to try something new for both myself and to share. We expand our knowledge and palates in the field no matter the preference, just for the love of food.

So I started with traditional fall favorite. Squash. It can be cut and roasted for a side dish. Baked and pureed to become soups, dips, or pie. Yum. Caribbean Latinos love calabaza to add in our beans and stews, ask any abuela. Considering it’s a nutritional powerhouse, I would say it makes anything healthy. You can fight me on it, but I enjoy pumpkin pie and sancocho like it’s healing my body and soul.

Here we have my version of a simple soup. Using my new favorite, kabocha squash, and a few other ingredients, this soup comes together easily and smoothly. It’s perfect to be paired with homemade croutons or a grilled cheese sandwich. Or on it’s own. Exactly how I intended it to be enjoyed. Simple ways to nourish the body and give it a little something special. Curry Kabocha Squash Soup.

Curry Kabocha Squash Soup

Ingredients

1 medium kabocha squash, roasted*

1 small yellow onion, diced

3 cloves garlic, minced

2 tablespoon oil (olive oil, coconut oil)

1 tablespoon curry powder

4 cups vegetable broth

1/4 cup heavy cream (sub coconut milk for vegan option)

pinch of cayenne pepper

salt and pepper to taste.

Directions

In a dutch oven over medium heat, sauté onions and garlic in olive oil. Wait until onions become translucent or soften and add the curry powder. Let the curry powder release oils over the heat. Add your vegetable broth scraping the flavor from the bottom of the pan if needed. Add the squash and stir until combined. Turn off the heat.

Now, transfer the soup into a blender. To avoid spillage and letting the soup have the opportunity to cool off a bit, I used a ladle until the end. Blend on medium speed until everything seems to have come together nicely, small chunks of onion are okay.

Transfer soup back into dutch oven, turn on heat to low and add your heavy cream, cayenne pepper, salt, and pepper. Stir over the heat until soup becomes silky and thick. Add whatever herbs or toppings on hand. Enjoy!

*To roast the squash, preheat the oven to 375. Cut in have and drizzle the inside with oil, salt, and pepper. Place cut side on to the baking sheet and bake for about 45min to an hour. Top should be soft to touch.

Falling For Autumn

Every pun intended.

If you know me and talk to me throughout the year or four seasons, you would know I am a summer baby, through and through. I live for humidity, crop tops, and a constant temperature of 85 and over. It’s not so much about the beach life or vacations, although I do wish it was easier and less expensive to do all that. It’s always been about the simplicity for me. Less makeup and clothing, imperfect natural waves, accessible farmer markets, and a mini tropical paradise that lives within the city streets.

And, this year I say good bye once again, but I don’t hate it…

If there is one thing that this virus taught me, it was to appreciate the simple things in any situation. And I’ve come to realize there is still a simplicity in the Fall. I found myself excited to wear sweaters and accepting the use pants in my own home. I have gravitated towards neutral colors and turning on the oven more often to bake up some much needed comfort food and sweets.

Maybe, because I’ve been accustomed to being home, the outside doesn’t seem so bad. A year ago, I was hustling between three jobs. Traveling to the Bronx, Queens, Brooklyn, and back to Manhattan. Worn out and tired, I dreaded the cold. With five months off, my definition of home became more important than ever. I created it and I’m excited to share it with others this fall and hopefully winter.

Nourishing my body, I focused on what I needed to add in. Cooking more and more vegetables. Phasing out the sweet bell peppers and welcoming the grounding potato, carrot, and beet medleys to come. Baking cakes and hopefully soon to be pies that I have no choice but to share. I’m hoping to share them not just physically, but through the what I always knew, this blog.

Although, I had more than enough time to work on anything and everything I could have wanted, some things required a little more work. Nourishing my body, which I’m more accustomed to doing wasn’t enough. Of course, everything is connected. For the second time, I will recommit to going to therapy and launching my business. Recommitting is one of the hardest things I believe. You already are too familiar with the feeling and possibility of some kind of “failure”. This transition season, I am transitioning my thoughts and desires to guide me into the life I was meant to live.

This year, I don’t have the cleanse for you to try or the steps for you to follow. I only have the honesty of what it’s been like and the plan I intend to follow. How have your plans changed? Not just with work and a new norm, but a whole different vision or feeling you never saw coming. I encourage you to let it ride this season. Fall in love with these changes.

These pictures were taken in the New York Botanical Garden in the Bronx.

Rosemary Pistachio Kabocha and Balsamic Reduction

Well, that is a mouth full.  But, I promise, worth every syllable and word once you make it. 

How's life?  It's Thanksgiving next week and I just heard my first Christmas song on the radio as I type this.  I don't hate it. 

As a healthy living enthusiast and and Holistic Health Coach, I feel it's my duty to give you those wellness hacks.  The ones that keep you feeling good, when the feasts begin, the booze is flowing, and the parties run a little later.  Oh, and it's cold.  I want to keep you warm.  Next post!

Kabocha squash.  Have you heard of it?  TASTED IT?!  It's delicious.  The great thing about all the squashes this season are the subtle differences and versatility.  (Except for spaghetti squash, you pretty much get the same deal --  a beautiful, orange flesh, easy to puree and pleasurably sweet. 

I chose to use Kabocha for this recipe.  It was actually my first time and it came out pretty damn good.  This squash is particularly a bit sweeter with a consitency more like pumpkin; easily mashed or pureed.  The perks of this recipe are the simple production, playful use of herbs and your choice of enjoying it mashed, chunky or pureed!

Perfect freshly made and warm, or some hearty leftovers.  On a piece of sourdough toast...Heaven.

Rosemary Pistachio Kabocha and Balsamic Reduction

• 1 medium/large kabocha squash
• 3 sprigs rosemary(tarragon or oregano work as well!)
• 1 cup pistachios (roughly chopped)
• 1 tablespoon olive oil
• 1 cup balsamic vinegar
• salt and pepper

Preheat oven to 375.  Cut squash into 1/8, wedged.  Spread on baking sheet and dress with oil (I use grapeseed) and salt to taste.  Roast for one hour, turning just once to ensure caramelization.  Once done, take out and let completely cool.  This is to ensure squash stays together for easy preparation. 

In a medium sauce pan, bring vinegar to a boil over high heat.  Lower heat to about medium, keeping the vinegar to a high simmer for about 10 minutes stirring occasionally.  Turn off once reduced and slightly thicker. 

Once squash cooled, peel skin and chop into large cubes.  It's okay if it's soft and fall apart a bit.  Transfers straight into bowl.  Add rosemary, chopped pistachios, and olive oil.  Toss adding salt and pepper to taste.  Using a spoon drizzle reduction over squash.  Serve!

Rosemary Italian Plum Compote

Sigh... Until the good stuff begins.  

This is just the beginning ya'll.  I am ready.  Ready for all the pies, cookies, and festive activities I can find and part-take in.

You see, Thanksgiving and Christmas kind of blend as one for me.  I want to enjoy them both as soon as November.  Don't hate. You see, I love the idea of family get-together's and family-style traditional American foods.  I am always about those mashed potatoes, brussel sprouts (hello, wellness blogger!) macaroni, and stuffing.  Clearly, I have a thing for carbs.  Oh, and I don't care for turkey.  Moving on. 

But, Christmas... I am in love with the lights, glamorous to humble decorations, shops and markets, and COOKIES galore.  I still recognize the true meaning and celebration of the holiday, I just can't help but get into the spirit of a little magic and beauty.  I am actually writing this while watching a recording of Elf, cozy in blankets.  Hellooo winter wonderland!

So, if you are anything like me, you will give any excuse to keep it festive, but also keep it light and fun.  I believe in the simplicity.  The little things that make this season worth while.  Because, shorter and colder days are rough.  And, isn't it about the time spent with others that matter most? So, let's take it easy and make it yummy, shall we? 

A simple compote to spruce up almost any recipe.  Whether it be your everyday breakfast granola and yogurt, to a small cheese plate enjoy with friends and a glass of wine. An aroma that will have your kitchen smelling of something sweet and cozy, and leaving it feeling quite festive.  Rosemary Plum Compote.  For the love of Fall.

Rosemary Italian Plum Compote

(1 or 2 servings)

• 4 or 5 imperfect plums (bruised and super soft)
• 1 tbs raw sugar
• 2 sprigs fresh rosemary

Roughly chop the plums discarding the pits and stems.  Heat sauce pan over medium high, and add the plums, 1/2 tbs of sugar, and rosemary.  Let sit for a few minutes then add about 2 tbs of water.  Make sure to mix and let cook for about 10 min, mixing only about twice in between.  Once softened, take out the sprigs of rosemary.  Transport plums in a bowl and top with remaining sugar.  Enjoy!