Have you ever had a movie-moment?
I totally had a Cinderella moment. Sans handsome prince. It was actually more embarrassing than cute.
I was running across a busy intersection in Toronto (the light had just turned yellow) and I thought I could make it because I ran track in high school.
As I reached the middle of the intersection, my shoe went flying off my foot about 10 feet in the air and landed behind me.
“Great. How embarrassing. Here I am in the middle of Yonge St with one shoe and a bare foot. I’m probably going to step on glass, get sepsis and die.”
Or get hit by a car…
I had to sheepishly run back, grab my shoe, wave my hands in apology at the pile up of traffic that I was causing and continue on my merry way.
While I totally felt like Cinderelly, I definitely was NOT as graceful… and my prince didn’t come to my rescue.
Actually… I would hate it for a man to find a shoe that I wore with bare feet after a night of dancing. That would certainly break the romance..
And not to mention my feet are more similar in size to her evil stepsisters. They resemble tug-boats. It’s a wonder that I can’t walk on water.
If that movie taught me anything its men obviously don’t want a girl with boat-feet.
Hopefully I can astound them with my cooking… And feed them this delicious soup.
Coconut, squash and cauliflower soup is paired with a delectable red pepper purée. Perfect soup to distract men from anything you want to hide.
Coconut Squash Soup with Red Pepper PuréePrint Recipe
- 1 large onion, chopped
- 1 small butternut squash, halved and seeded
- 1 small leek chopped (optional)
- 3 cloves garlic
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 2-3 tsp grated ginger
- 4-5 cups vegetable stock or chicken broth
- salt and pepper to taste
- nutmeg to taste (1/8 tsp)
- 1 cup coconut milk
- Roasted Red Pepper Purée (thin out with stock as needed)
- 1/2 a large onion, chopped
- 3 cloves garlic
- 3 red peppers (roasted and skinned/seeded)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
Halve squash length-wise and scoop out seeds. Peel both halves and cut into cubes.
Sauté onions, garlic and ginger in a large pot over medium heat until tender (5 min). Add the cubed squash. Add the chicken broth and bring to a boil. Reduce heat, cover and simmer for ~30 minutes, or until squash is tender.
Let cool slightly and purée soup in batches in a food processor until smooth. Stir in the coconut milk. Adjust spice with salt, pepper and nutmeg. If you want a smoother soup, you can pass the purée through a fine mesh sieve to remove all lumps.
Red Pepper Purée: Cook roasted red peppers with onion and garlic in a small saucepan until onions are tender. Purée until smooth. If the purée is too thick, thin it out with a bit of broth or water.
Serve: Top bowls of soup with a swirl of the roasted red pepper purée and garnish with roasted pumpkin seeds.