Total Time: 30 minutes Serves: 4
Recipe Adapted From: The Minimalist Baker
A great recipe for a hearty, tasty winter meal that you can whip up on a weeknight! This recipe was used in our Kitchen Intuition Online Cooking Class in February 2022. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion (thinly diced)
- 2 cloves garlic, minced
- 6 cups peeled & chopped butternut squash
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
Directions:
- Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with salt, pepper, and curry powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk and vegetable broth.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.
Skillet Flatbread Recipe
Ingredients:
- 3 cups all purpose flour (or 1:1 gluten free flour)
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 1 cup ice water
- 2-3 tablespoons vegetable oil for frying
Directions:
- Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
- Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
- Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
- Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4″ thick. OR hand shape the pieces by flattening between your palms.
- In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.