In the Kitchen with Phoebe Canakis

: photo by Jennifer Hetrick

Her soups are something Phoebe Canakis’ lunch crowd goes bonkers for, says the Phoebe’s Pure Foods owner. “It’s therapeutic to walk away from the TV or the phone,” Canakis says about making soup, “and if it rings, don’t pick it up, because you have squash on your fingers. Take a little time for yourself.”

Canakis describes simply making soup as a wholesome experience, an inexpensive one, and an activity resulting in a winter-swept, warming meal worthy of scooping up big spoonfuls

SPICED ROASTED BUTTERNUT SQUASH SOUP

Yields approximately 88 oz. servings.

INGREDIENTS

• • 2 pounds butternut squash,

• •   shell removed and cut into 1 – 2”cubes (relatively even in size)

• • 1 large onion (approx 12oz),  large chunks equal in size to the squash

• • 8  oz. carrots, chopped

• • 6  cloves peeled garlic

• • (grown in the US), halved

• • 1  oz. fresh ginger, diced

• • 2  tbsp extra virgin olive oil

• • 1  can organic coconut milk

• • 3 cups organic veggie/

• • chicken broth

• • 1  tbsp curry blend

• • 11/2 tsp ground coriander

• •   pinch of cayenne

• •   salt to taste

DIRECTIONS

• • Preheat oven to 450˚. Prepare baking sheet with aluminum foil and a coating of non-stick spray or olive oil spray.

• • Pull out your blender. (Roll up your sleeves and open the window so the neighbors can get a whiff of the party about to start in your oven.)

• •  In large bowl, coat the squash, onions, carrots and garlic with olive oil and spices.

• • Roast for 30 minutes or until just golden & softened.  Keep an eye on it; based on the size your veggies are cubed you may need a longer or shorter cooking time.  Remove from oven to cool just enough to handle.

• •  Blend the broth, coconut milk, ginger and roasted veggies in equally portioned batches in the blender until smooth. Add more spice to taste.

ADDITIONAL SPICESTO CONSIDER:

• • - Cinnamon, nutmeg, cumin

• • - Add steamed cauliflower and peas

• • - Add rice and and/or split peas

• • - Add chicken and scallions

• • - Use as a sauce over rice or pasta (ravioli even); use as an alternative sauce for a veggie lasagna.

• • - If you are gluten-free, use zucchini slices as a substitute for pasta.

• • - Add a can of diced tomatoes and consider all above options.