05 March 2011
cooking: quinoa & squash soup
neck pumpkin that I hauled home from the farmer's market last fall for the whopping price of $5. According to Cindy, the farmer who grew this impressive pumpkin, these neck varieties are ideal for pumpkin pie (and the kind often found in canned grocery store pumpkin). But one thing I've learned as I've been eating from the farmer's market these last few years is that pretty much all winter squash are the same as far as using in recipes. So, one large lump lopped off for this one from Student's Go Vegan Cookbook (borrowed from the library, but available via Google books): Quinoa and Butternut Squash Soup.
The inside of the neck of the neck pumpkin is not unlike butternut squash, but a little stringy. After chopping, I peeled the skin off with a vegetable peeler and split lengthwise. I made the choice to scrape out some of the strings before chopping, but I'm sure they wouldn't hurt to stay in (just a texture issue). Into the pot with quinoa, stock (made from the vegetable stock box), sauteed garlic and onion, and spices. Very simple.
Next up, we'll see...