Category Archives: Vegetarian

Superfood Salad: Roasted Beet, Kale, and Red Cabbage Salad with Lemon Tahini Vinaigrette

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As the temperatures rise, the necessity of hearty, stick-to-your-ribs comfort food drops.  Those first days of spring when you can FINALLY venture outside jacket-less are the beginning of a season that transforms my food attitude.

I crave fresh produce, bright flavors, and lots of crunch.  I crave vibrant colors and sunny plates of food.  I crave salads like this.

I adore roasted beets, and find that they fit the bill for the sweet/tender component you want to pair with fibrous vegetables.  I have had tahini in my fridge since making hummus the last couple of months, so decided to add it to a basic lemon vinaigrette to replace some of the olive oil with it’s inherent creamy, sesame goodness.  It’s a delicious combination as the sesame tahini adds a nutty backdrop, and it all makes for a gorgeous plate of food.

I’ll spare you the 470 different vitamins and beneficial properties you’ll get from eating these foods, and I’ll just say this:  The more you eat this the better you’ll look in that impending bikini.

Done.

 

SUPERFOOD SALAD:  ROASTED BEET, KALE AND RED CABBAGE SALAD WITH LEMON TAHINI VINAIGRETTE

SERVES 6-8

 

1 large bunch Lucinato Kale (also called Tuscan or Dinosaur)

3 medium red beets, peeled and root ends cut off

2 large carrots, peeled and thinly sliced by hand or with mandoline

½ small to medium red cabbage, thinly sliced

½ cup sunflower seeds, hulled and unsalted

½ cup Tahini Vinaigrette (recipe follows)

Kosher salt and freshly ground black pepper

 

Preheat oven to 375 degrees.

Drizzle peeled beets with olive oil and sprinkle lightly with salt, before wrapping tightly in foil.  Place wrapped beets in a small baking dish and roast for 1 hour or until a knife can pierce the tender flesh.

Set aside and allow to cool.

Remove tough, bottom parts of the ribs from the kale, then slice crosswise into thin ribbons.

Cut reserved, cooled beets into ½ inch pieces.

In a large bowl, combine cabbage, kale, sunflower seeds, and carrots and toss.  Add beets last to avoid the color bleeding on the carrots, and toss again to fully combine.  Season with salt and pepper, drizzle with tahini vinaigrette, and serve.

 

TAHINI VINAIGRETTE

MAKES: 1 CUP

 

2 Tablespoons tahini

juice of 1 lemon

¼ cup rice wine vinegar

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

 

In a small bowl (or a ball jar, as I use) combine all ingredients.  Whisk in the bowl, or shake in the jar to completely emulsify.  Season with salt and pepper to taste.

 

*My Two Cents:  You may use apple cider, white wine, champagne or almost any vinaigrette you have.  I’d just stay away from balsamic to maintain the bright yellow color of the dressing.

 

 

Pink Grapefruit and Avocado Salad

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Did you know that at 21 years old, Lilly Pulitzer got started as the owner of a citrus stand in Palm Beach?  She designed her first multi-colored sundress to wear to disguise the juice stains she acquired during the day.  I’m sure she had no idea the impact she would have on Ladies who Lunch everywhere.

I wanted to call this “The Lily Pulitzer” salad, but I feared one would think it required you to wear a shift dress and pearls to make it.  I have nothing against shift dresses or pearls, I adore them both, but it is not a solid requirement here.  The combination of glossy, pink grapefruit segments and creamy, grass green avocado is beauty simplified.  It takes no work, and just a little thought, to create a plate that is as visually appealing as it is delicious.  I took a cue from the ingenious Alice Waters, of Chez Panisse, and used the precious juice left in the grapefruit membrane as a base for the vinaigrette.  I love putting every part of the ingredient to work.

This is an elegant starter for a dinner party, or a refreshing lunch during the warmer months.  However, since grapefruit season is technically at its peak during the winter, it’s a year-round salad, in my book.  I think every season is an opportunity to eat beautiful, wholesome food.  I think there is nothing that makes you feel like more of a lady than fixing an elegant dish like this for yourself and sitting in peace to relish each pleasurable bite.

Except, maybe, a strand or two of pearls.

 

PINK GRAPEFRUIT AND AVOCADO SALAD

SERVES 4

2 medium ruby grapefruit, peeled with a sharp knife down to the flesh, removing all the rind and membrane

2 ripe hass avocados

2 small fistfuls of mixed greens (arugula or spinach would be okay, too)

1 ½ teaspoons white wine vinegar

3 tablespoons extra virgin olive oil

Kosher salt and freshly cracked pepper

Cut the sections free, slicing carefully along the partitioning membranes.

Squeeze the juice from the membranes. Measure 3 tablespoons of the juice into a small bowl. Stir in the vinegar, salt and black pepper and whisk to dissolve the salt.  Add olive oil and whisk to fully incorporate. and adjust the acid and salt.

Cut the avocados in half and remove the pits. Peel the halves and cut into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, top with a fistfuls of mixed greens, and spoon the vinaigrette over the entire dish

*My Two Cents:  You can make this dish a bit heartier by adding some nice grilled shrimp.  Rare, seared tuna would also be a nice addition and play into the punchy pink color scheme.

My Favorite Everyday Granola

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Have you ever noticed that the ingredients for granola and oatmeal cookies are almost identical, minus the flour?  Granola is a deceptive fellow, masquerading as a “health food” bagged up with fancy ribbon next to bakery shop cash registers and boxed on gourmet market shelves everywhere.  You may have heard by now that granola is usually loaded with oil and sugar (hence the crispy, rich, “I can’t believe this is good for me” texture).  Well, don’t believe it… it’s not.

At its core, however, granola is chock full of wholesome, natural ingredients like oats, seeds, nuts, dried fruit, and shredded coconut.  By using a conservative amount of a natural sugar, like honey, this granola delivers the sweetness you’d expect without the sugar rush.  I recently heard of putting a fruit puree into granola before it bakes, to replace some of the oil and encourage a sweet, crispy browning factor.  I can attest that it works beautifully.

This is essentially my mother’s recipe, and her granola was the first one I had with sesame seeds in it, and I couldn’t get enough.  It’s such an interesting, nutty addition and really sets this granola apart from others you may have tried.  I call this Everyday Granola, because it’s wholesome and ABSOLUTELY delicious enough to eat every morning, if you choose.  It’s also wonderful mixed into a bit of almond milk at night when you want that cool sweetness and crunch.  I swear, this stuff is way too delicious to be this simple.  Give it a go.

MY FAVORITE EVERYDAY GRANOLA

Makes about 8 cups (16 servings)

1 lb rolled oats (not instant)

1 cup shredded coconut

1 cup raw almonds, chopped

1 cup hulled sunflower seeds

1 cup wheat germ

1/2 cup sesame seeds

1/2  cup maple syrup

1/2 cup vegetable oil

Preheat oven to 325 degrees.

Heat maple syrup and oil and bring to almost a boil.

In a large bowl, combine the hot liquid mixture with all of the dry ingredients.

Spread the granola in a thin layer on a large cookie sheet.  (This will need to be done on 3 cookies sheets, or in three batches)

Bake, stirring occasionally, for about 20 minutes, until all of the granola is baked.

Let each batch cool, before storing in an airtight container.

*My Two Cents:  I love the taste of the seeds, nuts and wheat germ by themselves.  With that said, raisins, dried cherries and apricots make a nice addition so if you choose to, throw them in after the granola has baked.

I love this with a bit of milk or almond milk, on thick Greek yogurt with blueberries, or picked at from a jar like candy.

Packaged up in Ball jars with butchers twine or festive ribbon, these make great homemade gifts for a sick friend, your mother on Mother’s Day, or a neighbor at Christmas time.  These are also a great way to spread motherly love, as my mom does for me.

Pureed Watercress and Pear Soup (With a little Irish luck)

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For years, St. Patrick’s Day meant green Guinness, “Kiss Me I’m Irish” tank tops, and heavy slabs of corned beef.  For many people it still does and perhaps always should. I have enjoyed the traditional, jovial festivities of this excuse-to-be-rowdy holiday as much as the next person, but this year I wanted to ring in the holiday representative of my heritage with a bit more finesse.

Technically, spring will not be visiting us for another week, but the air lately tells me spring may already be here.  My spirit has turned it’s back, temporarily, to the long braises and roasted root vegetables suited for the doldrums of winter.  My heart has turned towards new life and new foods to embrace.  This spicy, silky, elegant soup is a charming way to celebrate it all.  Rather than cooking the watercress, I chose to wilt it in the blender with the hot stock to retain its bright color and fresh taste.  The tarragon adds a faint licorice to the background and it’s all mellowed out and finished with a bit of cream.

Try this for a first course at your St. Patrick’s Day dinner, or a leisurely lunch to remind you of the simple pleasures of the season to come.  Of course, corned beef and cabbage will still be on my menu, with plenty of smashed potatoes and caraway-studded Irish Soda Bread toasted with butter to finish it off. After all, my parents named me Kathleen.  I have a reputation to uphold.

 

 

PUREED WATERCRESS AND PEAR SOUP

SERVES 4-6

 

1 tablespoon unsalted butter

1 large white onion, chopped

5 cups watercress (2 bunches)

2 ripe Bartlett pears, peeled and medium diced

1 quart low sodium vegetable stock

½ teaspoon cayenne pepper

1 teaspoon kosher salt

1 cup light cream, plus additional for drizzling

1 teaspoon fresh thyme leaves, chopped

1 tablespoon chopped tarragon

2 tablespoons minced chives

1 tablespoon lemon juice

 

In a large saucepan or stockpot, melt the butter over low heat.  Add onion and cook, stirring occasionally to prevent browning, for 15 minutes until translucent and soft.

While the onion cooks, cut the thicker, bottom half of the watercress stalks off and discard.  Reserve a few small, dainty sprigs of watercress with shamrock-like leaves to garnish the soup for serving.  Roughly chop the 5 cups of watercress and set aside.

Add the pear and vegetable stock to the pot with the onion.  Add the cayenne, thyme and salt and bring it all up to a boil.

Lower heat to a gentle simmer, cover and cook soup for 10 minutes.

Remove the pot from the heat and allow to cool for at least 10 minutes.  Working in at least three batches, add warm soup, tarragon, chives and watercress to a blender.  Blend on low until the soup is pureed a bit, then blend on high for at least 1 minute until only small specks of dark green remain and the texture resembles that of heavy cream.  Taste and see if it needs lemon juice or salt.  If so, add them in now.

When the soup is all pureed, add back to the pot.  Stir in the cream and taste one more time for seasoning.

Serve in soup bowls, drizzled with a bit of cream and garnished with the pretty, reserved watercress sprigs.

 

*My Two Cents:  As the soup sits in your fridge, ready for leftovers, it will probably thicken up on you.  When reheating, thin it out with water or vegetable stock if desired.

A sprinkling of parmesan cheese, chopped chives or crème fraiche can be used to garnish if you’re so inclined.  I happen to like the swirls of cream in the presentation that hint at what’s gone into the soup.

Other greens such as leeks or spinach can be made into a lovely and light green soup.  I would cook these for at least ten minutes in the broth and omit the pear if I were making other variations.

Pureed soups are a favorite of mine and I cook them all year long, swapping the ingredients for what’s in season and tempting at the market.  I will be making a chilled Puree of Carrot Soup with Ginger very soon, when the warm weather sticks around, so stay tuned.

Le Pain Quotidien’s Harvest Porridge

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It was a blustery, winter day in mid-January; the kind of day that we have been fortunate to experience only a handful of this winter. I left my house to head way up town to meet a friend, only to find that my subway line was down due to construction.  I waited for 45 minutes in the snow for the shuttle to take me to the far less convenient subway, and it never came.  I hopped in a taxi and reminded myself of all the reasons why I do in fact love New York City.  I couldn’t bring them to mind at the moment.

By the time I got into Tribeca it was too late for me to get up there for my brunch date.  I was disappointed, and decided to do the only smart thing:  Eat a proper breakfast in a proper café and swallow my irritation in delicious solitude.  I walked by Le Pain Quotidien and decided to head in.  I seldom occupy a seat at a chain restaurant in NYC, but this fine establishment is an exception.  The skim lattes are deceptively creamy and the pastries and crusty breads are a far cry from mass production. The first time I went to Le Pain I shared a long farm table with Cynthia Nixon.  If it’s good enough for Miranda, it’s good enough for me.  That morning, I got myself a corner seat at an oak table next to the fireplace and took out my little journal.  Things had shaped up already.

Since exercise was on the schedule that day, I wanted something nourishing and hearty.  Since sunlight was not, I wanted something steamy and warm.  I chose and devoured this creamy, satisfying porridge.  The farro was chewy and the porridge was creamy, with dots of crunchy pecan and sweet, tangy dried fruit. It was exactly what my hectic morning called for.

When making this, the important thing is to know what kind of farro you are buying.  Most farro that is available at markets is pearled farro and will need minimal or no soaking at all.  I happened to pick whole farro from my neighborhood farmer’s market and soaked it overnight in room temperature water to prepare for cooking.  Another option to make whole farro more digestible and quicker to cook is to crack it in a spice or coffee grinder.

If all this sounds complicated, I assure you, it’s not.  It’s just new to you.  This is a delicious introduction to the expansive world of ancient grains. Every grain behaves a bit differently, but once you differentiate when to soak and when not to, it’s super easy.  Not to mention that most packages will provide preparation instructions for you.

My accidental discovery of this porridge calls to mind a lyric from a Jack Johnson song:

“Getting lost is not a waste of time.” No, it’s not.  In fact, it can be quite delicious.

credit: moredesignplease.com

 

LE PAIN QUOTIDIEN’S HARVEST PORRIDGE

SERVES 4

 

6 cups unsweetened almond milk

2 teaspoons vanilla extract

2 tablespoons pure maple syrup

1 cup farro (whole, but if you use the pearled you can skip the soaking mentioned below and proceed with the recipe as is.)

1/2 cup dried cranberries

1/4 cup chopped walnuts and pecans

 

For whole farro:  Soak overnight in room temperature water.  Drain completely.

In a medium saucepan, combine almond milk, vanilla extract, and maple syrup.

Bring to a boil over medium heat.

Stir in 1 cup farro and bring back to a boil. Turn heat down to medium-low and simmer, stirring occasionally, for about 35 to 45 minutes or until farro is tender and has plumped up with the almond milk.  Add in cranberries and simmer for 10 minutes more.

Divide into bowls and top with the chopped nuts.  Serve.

Stupendous Hummus

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When I go to my neighborhood Middle Eastern joint, Oasis, my order is always the same:  The falafel plate with pickled onions, tahini, hot sauce, red cabbage and hummus… and make it snappy!  Okay, I don’t say that last part.

Let me tell you, the last time I got so much pleasure for 6 dollars, I was 13 and slightly obsessed with Wet N’ Wild glitter nail polish. The thought that I could make hummus anywhere near as silky smooth and luscious as they so masterfully serve never even occurred to me, and I was okay with that.  “Leave the hummus to the pros” was my attitude.  However, that recently changed.

Last weekend I was thumbing through my favorite cookbook of 2011, Melissa Clark’s tirelessly enjoyable Cook This Now.   While drinking my morning coffee, I happened upon a hummus recipe that bears as much resemblance to store-bought hummus as lightning does to a lightning bug.  It’s a bit garlicky, a bit lemony and a bit spicy.  It’s mild and creamy with a rich, toasty flavor from the fresh chickpeas. With the day stretched out before me, I was not so daunted by the idea of using freshly cooked chickpeas.  They require little more than boiling water and time, both of which I had plenty of.  If you’re feeling particularly ambitious, and on this rainy Saturday I was, it is suggested that you peel the cooked chickpeas.  Even I was not about to peel every single one, but I did peel about half of them while watching Beverly Hills 90210 reruns.  Hey… I said it was a rainy Saturday.

My newfound recipe is a gem, indeed, but this does not mean I will abandon my neighborhood falafel palace. What they do there, with grace and ease, is magic.  What it does mean is that at least part of that magic has been gleefully demystified in my little Irish-Italian kitchen. Enjoy.

STUPENDOUS HUMMUS

Melissa Clark, Cook This Now

MAKES ABOUT 3 ½ CUPS

Freshly squeezed juice of 1 lemon, plus additional for serving

1 teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 fat garlic clove or 2 smaller cloves, finely chopped

Pinch cayenne, plus additional for serving

1/3 cup tahini

3 cups cooked chickpeas, preferably cooked up from dried peas

½ cup extra-virgin olive oil, plus additional for drizzling

Cumin salt or flaky sea salt, for serving (see My Two Cents below)

Combine the lemon juice, salt, cumin, black pepper, garlic, and cayenne in a food processor.  Pulse the mixture a few times until the liquid whirls around just enough to blend together.  Drop in the tahini and ½ cup water.

Pulse until smooth.  Add the chickpeas and puree until smooth and creamy.  This might take several minutes, but stick with it.  With the motor running, drizzle in the oil until the mixture is combined.  Taste and adjust the flavors if you think it needs it; you might need to add a pinch of salt.  If you do, dissolve it first in a few drops of lemon juice or warm water first to allow for easy distribution.

Spread the hummus on a plate.  Top it with a generous drizzle of olive oil, a squeeze of lemon juice and a dash of cayenne.  Finish with a sprinkling of cumin salt or sea salt.

*My two cents:  Cumin salt is merely 2 parts sea salt to 1 part cumin.  Mix and use in the hummus as well as on top.

Melissa Clark is careful to point out that, while canned chickpeas could certainly be used and would taste just fine, the “Stupendous” part of the title would no longer apply.

Crudite, pita bread and pita chips are all lovely partners for the hummus.

Tahini is a nutritious sesame paste worth investing in.  It’s not terribly expensive, but one may be deterred from buying it because they wonder what else they can use it in.  Tahini is also excellent swirled into a vinaigrette for salads or mixed into a dip for grilled chicken skewers.

Shaved Brussels Sprouts Salad with Sweet Apple, Walnuts and Mustard Vinaigrette

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Fact:  If you told me ten years ago that I would get enthused about raw Brussels sprouts I’d have told you to get your head examined.  Then again, if you had told me I would outgrow my beloved, nightclub-essential sequined tube tops I would have scoffed in a similar fashion.

Things change.  People change.

When someone tells me they don’t like grapefruit or artichokes or, yes, Brussels sprouts, I now consider it a bit of a challenge.  Everything has delicious potential if cooked or served in the right way.  I love salads and have looked to everything from kale to beets to celery to keep things interesting.  Raw Brussels sprouts are shaved and paired with salty pecorino, buttery walnuts and sweet Fuji apple before being tossed with a pungent, mustardy vinaigrette.  This salad rocks.

Almost as much as my tube tops.

 

SHAVED BRUSSELS SPROUTS SALAD WITH APPLE, WALNUTS AND MUSTARD VINAIGRETTE

SERVES 4-6

 

1/2 pound Brussels sprouts, thinly shaved by hand or on a small mandoline

½ small bulb fennel, trimmed and thinly sliced by hand or on mandoline

1/2 cup walnuts, toasted and roughly chopped

1 fuji apple, cut in half, cored and very thinly sliced

1/2 cup grated Parmigiano Reggiano cheese

1/4 cup Dijon Vinaigrette

2 tablespoons coarsely chopped fresh parsley

Kosher salt

Freshly ground black pepper

 

In a medium salad bowl, toss the Brussels sprouts, fennel, walnuts, cheese, parsley and apple. Add the vinaigrette, toss, and season with salt and pepper to taste.  Serve.

DIJON VINAIGRETTE

Yield: ½ cup

1 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 teaspoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground pepper, to taste

Put mustard into bowl large enough to whisk with movement.  Slowly whisk in the olive oil until fully incorporated.  Add lemon juice and vinegar.  Season with salt and pepper, taste and pour over salad.

*My two cents:  I suggest buying the best cheese you can find, and there is a very big difference between true Parmigiano Regiano cheese and Americanized Parmesan.  If it doesn’t have its name stenciled into the rind, it’s playing dress up.  This is not to say I always buy the absolute finest quality cheeses, but when you are serving ingredients fresh, it is absolutely worth the splurge.

You can certainly swap in radicchio or endive for the fennel, or stick to Brussels sprouts as the green component.  I particularly like the contrast of textures and flavors of the Brussels and fennel.  Salads are about rounding out the palate to balance tart, sweet, and crisp flavors. Neither acid, fat, salt or sweet should scream at you. They should whisper to you, nudging you in the direction of the others. Play around and see what your taste buds tell you.

Warm Mushroom Salad with Pecorino and Toasted Hazelnuts

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WARM MUSHROOM SALAD WITH PECORINO AND TOASTED HAZELNUTS

For a number of years I was spending days “sauteing” vegetables, when in actuality I was steaming them in a saute pan.  A proper saute requires medium-high to high heat and an uncrowded pan.  This means it will take you longer to cook these two pounds of mushrooms in 4 to 6 batches than if you dumped the entire lot in at the same time, but the result is well worth it.  Your reward is a heaping pile of deeply, beautifully browned mushrooms rather a whole lot of greyish, slippery little things.  In a simple salad like this, where the mushrooms are the star, take the time to do it right.  You won’t be sorry.

WARM MUSHROOM SALAD WITH PECORINO AND TOASTED HAZELNUTS

Adapted from Sunday Suppers at Lucques

SERVES 4-6

6 ounces arugula

1 cup mixed fresh herbs such as Italian parsley, tarragon, basil, chives and chervil

5 tablespoons extra –virgin olive oil

2 pounds assorted mushrooms such as shitake (stemmed), oyster, cremini and button

1 teaspoon salt

4 teaspoons shallots, finely chopped

4 teaspoons fresh thyme leaves, finely chopped

2 tablespoons butter

2/3 cup sherry vinegar

1/2 cup hazelnuts, toasted and finely chopped

2 ounces Pecorino Romano, shaved

Directions

Wash and spin dry all greens and place in large bowl with herbs.  Cover and refrigerate.

Heat a large skillet over medium-high heat.  When pan is hot, add 1 tablespoon of the olive oil.  Add ¼ of the mushrooms.  Do not crowd pan or they will not brown properly.  Immediately add ¼ teaspoon salt and sauté for 2-4 minutes, until they begin to soften and brown.  Add 1 teaspoon of the shallots, 1 teaspoon of the thyme and 1 ½ teaspoons of the butter.  Continue to cook for 2 more minutes, then remove to a shallow pan or dish to cool.

Continue to cook the other ¾ of the mushrooms in batches, the same way.

Transfer hot mushrooms to bowl of salad greens.  Whisk sherry vinegar into hot skillet to deglaze pan.  Taste and if it’s too acidic for you, add additional olive oil to taste.  Remember, it dresses a lot of salad and the cooked mushrooms bring some oil with them as well.

Pour over salad, toss to coat and season with salt and pepper.

Top with hazelnuts and shaved cheese and serve.

*My Two Cents:  This salad is an elegant starter for a dinner party, but also a wonderful lunch for a weekend at home.  Be sure to splurge for one kind of exotic mushroom as it makes a world of difference in a dish with so few main components.

Roasted Butternut Squash Soup with Yogurt and Curried Squash Seeds

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ROASTED BUTTERNUT SQUASH SOUP WITH YOGURT AND CURRIED SQUASH SEEDS

I moved to New York City in February of 2011 after having lived in South Florida for four years.  I couldn’t wait to get out my stockpot and dutch oven and start making bubbly soups and stews again.  They aren’t outlawed in Florida, mind you, but felt terribly innapropriate under the blistering sunrays that practically forced me to wear sunglasses indoors.  Vegetable purees are versatile, comforting and even healthy when made without cream, as this delicious squash soup is.  Feel free to swap in any root vegetable you fancy; parsnips, carrots, sweet potatoes, they’re all great prepared this way.  I am happy to say that I have now been making cold weather soups for a year now, and while I used to lay on the beach dreaming of being snowed in, I in fact do the opposite now from time to time. I think this puts me back in line with the rest of the human race.

 ROASTED BUTTERNUT SQUASH SOUP WITH YOGURT AND CURRIED SQUASH SEEDS

SERVES 4

1 medium to large butternut squash, peeled and largely diced

1 large onion, peeled and diced

3 garlic cloves, peeled

3 cups vegetable broth

1 T fresh thyme leaves, finely chopped

1 T curry powder

2 tablespoons olive oil

Salt and pepper to taste

Greek yogurt, for serving

* I garnished my soup with a few of the squash seeds.  This can be done by rinsing the seeds thoroughly, tossing with olive oil, salt and curry powder and baking in a 275 degree oven for 25 minutes.

Directions

Preheat oven to 400 degrees

In a large bowl, combine squash, garlic cloves and onion.  Drizzle the olive oil over the vegetables, add curry powder, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Toss the vegetables in the oil and transfer to a large baking sheet.

Bake for about 50 minutes, or until vegetables are tender and caramelized.  Let everything cool for about 10 minutes. Put the vegetables into a blender or food processor and add the vegetable broth. You will need to do this in batches to get the smoothest puree. Puree the vegetables and broth until your soup is silky and very smooth. Transfer everything to a large pot to heat and bring back to a simmer.

 Serve garnished with Greek yogurt and sprinkled with seeds, if desired.