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“And he made the camels to kneel down outside the city by the well of water at the time of evening, the time that women go out to draw water.” Genesis 24:11

“So let it come to pass, that the damsel to whom I shall say: Let down thy pitcher, I pray thee, that I may drink; and she shall say: Drink, and I will give thy camels drink also; let the same be she that Thou hast appointed for Thy servant, even for Isaac; and thereby shall I know that Thou hast shown kindness unto my master.'” – Genesis 24:14

Abraham’s servant Eliezer is sent to find a wife for Isaac. He asks God to help him, to send him some kind of sign, he wants the first girl that comes down to the well and gives both him and his camels to drink to be the right one for Isaac. Rebecca comes down to the well – and not only does she give water to Eliezer and his camels, but she gives the camels first, showing kindness to animals.

I present to you:

photo 1

Spiced Acorn Squash and Apple Soup in Squash “Wells”

4 acorn squash
3 Granny Smith apples
2 onions
4 cloves garlic
2 Tbsp. olive oil (plus 4 tsp)
4 tsp maple syrup
1 tsp dried ginger
2 tsp cinnamon
1 tsp cumin
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp cayenne pepper (to taste)
salt and pepper (to taste)
5-6 cups vegetable or chicken broth (or water)
1 can coconut milk

Dice the onion and garlic and saute in the soup put together with 2 Tbsp. olive oil. Cook on a low temperature and let brown. Cut the long tops off the of the acorn squash, peel and cut into large chunks and add to the soup pot. Peel and dice the apples and add to the soup pot. Add all the spices to the vegetables in the pot and mix well, allow to cook for 3-5 more minutes. Add 5-6 cups of vegetable or chicken stock. Allow to cook for 30-45 minutes.

Hollow out the bottoms of the acorn squash, adding any extra squash to the soup pot, dispose of all the seeds and scrape the inside of each sqaush bottom with a spoon to clean it of all strings. Rub 1 tsp olive oil on the outside of each squash bottom and rub 1 tsp maple syrup on the inside of each squash. Place in oven and bake for 30 minutes.

Taste soup and adjust seasonings to taste. Add coconut milk just before serving.

Ladle into squash bottoms.

Garnish with toasted spiced sunflower seeds and coconut cream.

photo 5 photo 4

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