Squash is grounding, comforting and nourishing for this time of year. With the addition of garlic, sesame oil, peanuts and curry powder (all warming in quality), you have a delicious, easy dinner on hand. Don't skip the lemon juice, it cuts through the richness of the coconut, and add another warming aspect and a bit of sour taste to balance the 6 tastes.
Ingredients
(for 3-4 servings)
1 medium sized butternut squash, washed (not peeled), seeds removed, cut into big chunks
2 garlic cloves
1 bouillon cube
1/3 cup coconut cream (the solidifed top part of an unshaken can of coconut milk, or a can of coconut cream)
1 teaspoon curry powder
1 teaspoon sesame oil
1/2 lemon, juiced
salt and pepper to taste
toppings: a handful of chopped peanuts for the warming, oily quality; other seeds for crunch; sprouts and shoots
optional: 1 to 2 teaspoon adaptogen of choice, I used Maca powder, I think a mushroom (reishi, cordiceps, lion's mane) would be nice too
Instructions
Warm sesame oil in a saucepan or pot, add garlic and curry, sauté on low heat for 1 minute or so.
Add the squash, bouillon cube, coconut cream, adaptogen and top with water to cover everything.
Cover and simmer for about 20 mn or until the squash falls apart.
Take off the heat, add lemon juice and blend with immersion blender. Taste and add salt and pepper as needed.
Serve and top with the peanuts and sprouts. Enjoy !
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