squash and carrot soup
Squash and Carrot Soup
(2 servings if you feel like sharing)
1 small squash
2-3 pcs carrots
2 cups chicken stock
1 pc onion, quartered
1 pc ginger, thumb size, minced
Salt to taste
Pepper to taste
3 tbsp olive oil, divided
½ cup *malunggay leaves
1. Pre-heat oven to 250 ° F. Wash squash thoroughly, allow to dry. Peel and deseed squash. Cut into 1×1” chunks equivalent to 2 cups.
Cut off top and ends of carrots. Peel then cut into fairly the same sized chunks equivalent to 1 ½ cups.
2. Place squash and carrot chunks in a baking sheet evenly. Drizzle with olive oil (about 2 tbsp). Season with salt and pepper. Toss lightly to coat each chunk with the oil, salt and pepper. Oven roast for 12 minutes. You don’t need too much burn spots.
3. Turn oven burner off and take out the baking sheet then allow the vegetables to rest for at least 5 minutes.
Meanwhile, in a pot saute onion in 1 tbsp oil until translucent over medium fire. Add ginger, saute for 20 seconds. Then add the vegetables, carefully scraping off the baking sheet into the pot. Add chicken stock and simmer until vegetables are soft and mushy.
4. Turn off burner, allow to cool before transferring contents into a food processor or blender. Once ready, blend into a thick-mashed consistency. Return contents into the pot. Cook over low heat to adjust seasoning. Add the malunggay leaves a minute before turning off the heat. Serve at once.
*See Wikipedia entry click here.
Every now and then I get hit with this old-fashioned feeling nestled between sadness and suffering I call melancholy. Years ago, it was often caused by this person who claims to be French whom I’m no longer connected with whatsoever. These days it’s either because of a beautifully crafted MV for a break up song or a crying (very much in distress) damsel in a movie or TV series. When that happens I get all fuzzy and unnecessarily excited to cook myself a “feel better?” meal. As if magic, the world becomes brighter, happier and shinier.
OK, I’m exaggerating. I get over my so-called melancholy as soon as I switch channels or when I turn the TV off. I have an attention span of a gnat. Sometimes.
Who cares if I sound utterly ridiculous?! I do have this really delicious squash and carrot soup. Simple. Now back to that romantic comedy…
Lie to Me OST Cover
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alugbati salad
In addition will be a quick Alugbati Salad made by tossing alugbati leaves, halved cherry tomatoes, pomelo bits and crisp fried dried salty fish. This came without as dressing since there was an available ginisang alamang (sweet and spicy), that I used as partner.
