Blazing Light, Love's Song

I have always loved cooking. But, being raised in a meat and potatoes household when Velveta and margarine were the rage, I didn’t learn much at home. Now at 69, I’m expanding on vegetarian basics learned while cooking for Spirit Fire guests. What fun and creative delight I am having! Want to share with you starting with the most straightforward for all eaters to yum with.

• Please know I’m an old fashioned girl. Certain items are not used and not even owned: a microwave, hot pot, or air fryer. Thus, adjust recipes or ideas according to the cooking methods you use. A wand blender, food processor, and good kitchen knife are my go-to’s.
• Please use organic ingredients for the planet, the farmers, your family, and yourself.

Kabocha Squash Coconut Milk Soup

This is my favorite soup: hot, cold from the fridge by spoonfuls, or warmed. Everyone who has had it loves it also. So, give it a try when winter squashes are in season and obtainable.

• Ingredients and Method: 1 Kabocha Squash, 1 can of coconut cream, 2 t. cinnamon, 1 T real maple syrup, dash of real salt.
  • Wash the outside of the squash; cut it in half, scoop out the seeds, and place face down in a pyrex or similar cooking dish in 1/2 inch of water. 350℉ oven for 45-60 minutes – depending on the largess of the squash. When a fork goes easily into it, it’s done.
  • Let cool so it can be handled. Leave it in the cooking dish. You will use the cooking water, plus the squash will absorb some while cooling.
  • When cool to touch, scoop out or remove the skin from the pulp. Put the pulp right into a soup pot. (Kabocha sold in stores is usually the green variety. Definitely remove the skin. It is edible, but not conducive to the soup. If you grow or obtain orange Kabocha, that can go directly into the soup pot.)
  • When all scooped out, pour any liquid left in the pan into the soup pot and almost cover with fresh water; add cinnamon, salt, and coconut water from within the can of coconut cream (it’s at the bottom, under the cream).
  • Cover and put on low simmer for 15-20 minutes.
  • Remove from heat. Stir in the coconut cream and maple syrup. Then, using an immersion (wand) blender, blend the soup.
  • Taste. Add a little more of any of the spices or syrup.

Decant into glass quart jars. One Kabocha usually makes two quarts, plus. Refrigerate for storage. This soup will keep for over a week -if it lasts that long! Having no animal product ingredients, it can easily last ten days. It also freezes well. Here is brunch: garden kale, garden Kabocha soup, neighbor’s happy chicken egg, and homemade veggie-protein patty (recipe coming).