alina prokuda

Same base, new face Squash Kha soup Roasted

squash + coconut + a touch of heat

1 butternut squash

1½ shallots

1 head garlic

3 sweet peppers

1 thumb ginger or 1 tsp galangal

½ red chili

1 lemongrass stalk

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp Thai red curry paste

1L vegetable stock

400ml coconut milk

2 Tbsp brown or coconut sugar

1 lime

Turmeric, paprika, citrus garlic seasoning, salt, pepper

* Olive oil

Instructions:

1. Roast: squash, shallot, garlic, and peppers with olive oil + seasonings. Bake at 200°C (400°F) until golden and soft.

2. Aromatics: In a pot, sauté ginger, chili, lemongrass 3-5 min. Stir in curry paste, soy sauce, and vinegar. Add broth.

3. Blend: Scoop roasted veggies into the pot. And blend until silky.

4. Finish: Stir in coconut milk, sugar, and lime juice. Adjust seasoning.

5. Serve: Garnish with sourdough croutons, roasted peanuts, shrimp, cilantro, spring onions & a swirl of coconut cream...

Who needs a restaurant when the Portable Pizza Oven makes pizza this good? Any pizza-and more-right where you are.

Breakfast in the mountains 🌄

Gourmet Snacks To Make At Home thanks to !

Another year around the sun ☀️ 🌞