Leftovers

I think some of the best dishes are created by looking at the leftovers in your fridge and using what you have to make something you really want to eat. Tonight I did just that with amazing results. I had some leftover Butternut Squash Soup (recipe follows) and a few root vegetables and a leek that needed to be used up. I peeled a carrot and parsnip and cut them into little sticks. There was a golden beet I peeled as well and cut into little wedges. I tossed these veggies with a couple cloves of garlic a bit of olive oil, salt and pepper and roasted them at 400 for about 30 minutes. They would have been great on their own (I love roasted vegetables) but I also had that leek to use up. So I sliced it up and fried it slowly in a bit of oil. Added a bit of white wine when they softened and reduced it out. A bit of butter melted in at the end didn't hurt either. Then I tossed in the roasted veg and called it done. No fresh herbs in the fridge so salt and pepper was all it got.
I warmed up the soup and just sort of used it as a sauce, so the roasted veggie were the main attraction. The soup acted as a great accompaniment though and brought heat and spice to the plate. What a tasty dish, and so simple to make. All out of leftovers.

Coconut Squash Soup

4 shallots, peeled and sliced

1 ½ lbs butternut squash, peeled, seeded and cut in 1” cubes

2 cups coconut milk

2 cups vegetable broth

½ tsp salt

2 tbsp fish sauce

¼ tsp black pepper

1 tbsp red curry paste

1 cup cilantro, roughly cut

1 apple, grated

¼ cup green onion, sliced

1.     Place the shallots, squash, coconut milk and vegetable broth in a large pot and bring to a simmer.

2.     Add the salt, fish sauce, pepper and curry paste and cook until the squash is tender.

3.     Puree the soup until smooth.

4.     Add the cilantro and grated apple and mix in.

5.     Serve and garnish with the sliced green onions.