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Recipes
Butternut squash and ginger soup
With millions of tasty treats to indulge in, it’s not always easy to find meals that won’t take a toll on your health. Luckily for us, teenage chef Sam Stern (who wrote his first cookbook at 14!) was faced with a similar issue.
After challenging himself to create delish recipes based on seven of his friend’s fave foods, he gracefully produced his third cookbook Get Cooking, which holds over 100 recipes for great tasting and healthy foods. All his ingredients follow the food pyramid, so you can get your daily servings in with each mouth-watering meal. Even better, they’re easy and quick to make.
Get a sneak peek for what’s in store with a recipe straight from the book below!
Butternut Squash & Ginger Soup
Ingredients: (serves 4)
1 1/2 pounds of butternut squash, peeled and cut into chunks
Olive oil
2 tablespoons of butter
1 medium sized onion, finely chopped
2 fat cloves of garlic, crushed
1 4-5 in. piece of fresh ginger, peeled and grated
Juice from 2 plump limes
3 2/3 cups of vegetable stock
3 tablespoons of coconut cream (dissolved in 1 1/4 cups of boiling water)
2 teaspoons of chopped cilantro (plus some extra for toppings)
Salt and pepper
Tabasco sauce (optional)
Balsamic vinegar (optional)
Directions
1. Preheat your oven to 400°F. Slap your squash onto a baking sheet. Drizzle it with oil. Roast for about 30 minutes (or until it’s soft)
2. Meanwhile, melt the butter gently into a large pan. Fry the onion and garlic for 5 minutes (or until soft, not colored). Add the ginger, then remove from heat.
3. Add the cooked squash, lime juice, stock, coconut cream, cilantro, salt, and pepper to the mix.
4. Bring to a boil as you stir. Reduce heat. Cover. Simmer gently for 15 minutes. Top up with a bit more liquid if it looks too thick.
5. Blitz with a blender or processor. A hand blender works, too. Taste. Add more seasoning and/or lime, optional shakes of Tabasco, and/or balsamic vinegar and cilantro.
This recipe can be eaten with:
Grated Parmesan
Crumble cooked pancetta or bacon
Warm soda bread or classic bread and butter
Get Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!
GET COOKING. Copyright © 2007 Sam and Susan Stern. Reproduced by permission of the publisher, Candlewick Press, Somerville, MA. 
1 1/2 pounds of butternut squash, peeled and cut into chunks Olive oil 2 tablespoons of butter 1 medium sized onion, finely chopped 2 fat cloves of garlic, crushed 1 4-5 in. piece of fresh ginger, peeled and grated Juice from 2 plump limes 3 2/3 cups of vegetable stock 3 tablespoons of coconut cream (dissolved in 1 1/4 cups of boiling water) 2 teaspoons of chopped cilantro (plus some extra for toppings) Salt and pepper Tabasco sauce (optional) Balsamic vinegar (optional)Directions
1. Preheat your oven to 400°F. Slap your squash onto a baking sheet. Drizzle it with oil. Roast for about 30 minutes (or until it’s soft)
2. Meanwhile, melt the butter gently into a large pan. Fry the onion and garlic for 5 minutes (or until soft, not colored). Add the ginger, then remove from heat.
3. Add the cooked squash, lime juice, stock, coconut cream, cilantro, salt, and pepper to the mix.
4. Bring to a boil as you stir. Reduce heat. Cover. Simmer gently for 15 minutes. Top up with a bit more liquid if it looks too thick.
5. Blitz with a blender or processor. A hand blender works, too. Taste. Add more seasoning and/or lime, optional shakes of Tabasco, and/or balsamic vinegar and cilantro.
This recipe can be eaten with:
Grated Parmesan Crumble cooked pancetta or bacon Warm soda bread or classic bread and butterGet Cooking is on sale now. To find out more about Sam and for where to buy, check out samstern.co.uk!
POSTED IN Recipes, vegetable, dinner, healthy recipes, fall recipes, winter holiday recipes, soup
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