Tag Archives: blender

Thanksgiving Recipe: Curried Squash & Apple Soup

43 Final DishThis soup was inspired by a delicious dish my Aunt Joan made of roasted curried squash. I adored it, so recreated it, then decided to make it into a soup. It’s fabulous for chilly fall nights, when you’re looking for something to warm your belly and soul, and it’s super easy! It also makes a great addition to your Thanksgiving dinner, especially for your vegan and gluten free guests.

I’m not one for precise measurements as one of my favorite aspects of cooking is experimentation, so I encourage you to play with the flavors and find what works best for you. Feel free to share any magical discoveries in the comments below!

Ingredients

– 1 butternut squash, peeled and cut into cubes

– A couple green apples, peeled, cored, and quatered

– 1 small yellow onion and/or shallots

– carton of veggie broth (homemade is great too of course!)

– 2 tsp of Wakaya Perfection Ginger

– grapeseed oil or olive oil

– curry powder (the best kind you can find, which will probably be at an Indian or West Indian store)

– ground cumin or roasted geera

– salt and pepper to taste

These are my favorite brands of roasted geera and curry powder, both purchased from a West Indian store in Toronto. Having delicious and authentic curry powder can make all the difference!

43 Curry Powder

Instructions

Heat oven to 400 degrees.

In a large mixing bowl, toss together the squash, apples, and onion/shallots, with oil (enough for a light coating) and a decent coating of curry powder (about 1 – 2 Tbsp) and about 1 tsp of the roasted geera/cumin. Add a sprinkle of salt and pepper.

43 Bowl

Place ingredients in a baking dish, and roast in oven for about 40 minutes, removing half way to stir. Squash should be very soft when complete.

Add the roasted veggies to a good quality blender. Add the Wakaya Perfection ginger and about a cup of veggie broth to begin. Begin blending on a low setting and keep adding veggie broth until you reach your desired consistency (it will depend on your preference and how large of a squash you used). Taste and adjust seasonings as desired.

Have as a starter, or make it meal by serving with a scoop of brown rice and a mixed green salad. Enjoy!

***

This article was originally posted on Sasha’s Empowering Wellness blog.

Your Guide to the Most Essential Kitchen Tools for Happy Cooking

A healthy kitchen calls for high-quality, efficient kitchenware. Here are a few of my favorites – you may recognize them from many of my recipes. Each of these is nothing short of an essential tool for my kitchen.

blenderBlendtech high-speed blender. It’s a pricey bit of machinery but it is well worth it. Like the Vitamix, it’s more expensive competitor, this blender pulverizes anything into a fine flour, dough or liquid without a ‘sandy’ texture. Makes the smoothest smoothies, grinds nuts into nut milk, and dough from dates and nuts. There isn’t a day that goes by that I don’t use it at least once.

Coffee grinder. I grind everything but coffee with this. I grind nuts and seeds and make small amount of flour from oats and dried fruit. It is the equipment that I tend to give to my kids to use while they are “helping” me in the kitchen. Because the grinder will only grind if the top is on securely, it is totally safe in the hands of a 2-year-old. Also, it makes a great sound and has ultimate impact when you see it pulverize pumpkin seeds.

S_19402_LImmersion Hand Blender. I use this when I am making pureed soups. You can puree right in the pot without having to transfer the soup to a blender which makes it much easier and cleaner!. It won’t completely puree a soup with nuts in it. That you will have to do in the blender.

Mason Jars. In every size and shape. I use them for storing everything from dried goods to soups, sauces and nut milks. They are also cool looking so make a nice gift when filled with food and tied with a ribbon.

Non-stick ceramic pots and pans. I use Ozeri Green Earth. These are really incredible. They work like Teflon without the price tag and all the chemicals. These pans are free of PTFE and PFOA, and only cost ¼ of what the Teflon equivalent costs.

Good metal mixing bowls. Worth their weight in gold. I like having a set of 3 in small, medium and large.

Pyrex baking trays. I use them for roasting vegetables in the oven, cooking chicken in or baking cakes and brownies.

heart_springformSpring form pans. My newest discovery. Perfect for making any type of “no-bake” desserts. They come in cool shapes and sizes too. They can make you look like a professional when you are a first timer…

Juicer. There are a lot of juicers on the market. Unless you’re going to spend a ton of money on a cold press juicer then just an inexpensive one will do. I have the Breville Juice Fountain Plus. It clocks in at $100 with free shipping from Amazon which makes it affordable, but the downside is that if you use a juicer like this you have to drink it right away. Because of the way the juice is extracted, the enzymes start to break down within 15 minutes. Comparatively, the cold pressed juices can last up to 3 days in the refrigerator. The gold standard of cold pressed juicers is the Norwalk. I dream about this juicer but, sadly, it comes with a very steep price tag.

 

Originally posted on my website, Tapp’s Tips.

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