I spent this Sunday cozied by the fire in my studio setting up my loom, tangled in a million threads of wool, luckily I planned ahead and got the slow cooker out in the morning and made a fabulous sunny squash ginger root veggie soup… perfect for a chilly full moon dinner! I think my efforts in this dish amounted to about 6 minutes, and it took less than that for the whole batch to disappear!
In a slow cooker set to high combine all of the below and allow to cook for at least 6 hours:
2 carrots chopped
1/2 small pumpkin cubed small-ish
1 small acorn squash cubed small-ish
1 small yam cubed small-ish
1 small yellow onion chopped
3 cloves of garlic
2″ of fresh ginger grated
1 can of coconut milk
4-6 cups of water
a glug of olive oil
season with:
S+P
1+ tbsp chili flakes
1 tbsp of seasoning salt (recipe for my home-made blend coming soon)
1 handful parsley
2 tbsp paprika
When you are ready to eat zip the lot up with an immersion blender, garnish with green onions and toasted sunflower seeds and a drizzle of your favourite hot sauce. Mmm cold January cup-o-sunshine.