Soups & Salads

Friendsgiving: Dumpling Squash & Tomato Soup

November 13, 2015

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“What draws people to be friends is that they see the same truth. They share it.”

– C.S. Lewis –

Last month, one of my best friends flew in from London and stayed with me for a few days. When the guys at Jarry Mag reached out to me about making a recipe for their Friendsgiving virtual potluck, I thought of a dish that I could either make for one special friend or a party.

While Irina was visiting from London, we did things that friends do together: worked on just being in each other’s presence. It’s rare to find those friends who you can spend time to just be with. Those people who know when it’s time to dance and when it’s time to lay on the sofa and watch funny videos. Before she left to go back home, we had stared at jellyfish, breathed in low oxygen air (from an exhibit), and ate our way through the bakeries in Boston.

This year, making a recipe for a virtual Potluck feels right since my friends are spread across states and continents. I wish they all had blogs so I could see what they’d be making at their table and the conversations that are had.

Cheers to honoring old friends and welcoming new ones – and to the guys at Jarry Mag for bringing this virtual potluck together and inspiring me to dream big. It’s been such a pleasure to see Jarry Mag come to life. Happy Friendsgiving! Check out the other posts from Philip, Aaron, Josh, Ricardo & Stefano, Beau & Matt, as well as Adrian & Jeremy.

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Prep Time: 45 min. | Cook Time: 45 min. | Serves: 2

 

2 dumpling squash, seeded
4 cups tomatoes
1/2 cup yellow onion
4 cloves garlic
2 tbs oregano
2 tbs brown sugar
2 tsp coconut oil
2 tsp coarse sea salt
1/4 cup chopped orange pepper
1/4 cup cashews
1/4 cup water
1/4 cup coconut milk

  1. Preheat oven to 350°. Chop off the caps of two dumpling squash, roughly 1/2-1″ below top. Set aside.
  2. Using a paring knife, create a circle in the exposed flesh, careful not to puncture too deep. Remove the seeds and guts, scraping the sides with a spoon to remove strings. Spoon a teaspoon of coconut oil into each squash. Set on a cooking sheet with caps and roast in the oven for 30-35 min. or until you can pierce the squash with a fork. At 15 minutes, use a brush to add melted coconut oil from the center of the squash to the caps.
  3. While the squash is roasting, dice four cups of tomatoes and add to a large saucepan with diced peppers. Add oregano, sugar, and salt. Cook on low for 30 minutes. In a blender, mix together cashews and water and blend on high until smooth and creamy. In a separate small pan, sauté diced onion and minced garlic for 2-3 minutes, set aside.
  4. Remove the squash from the oven and scrape 1/4-1/2 inch of meat from each squash. Add the squash, tomatoes, onion, and garlic to the blender. Been on high until pureed. Pour into a large saucepan and mix together with 1/2 cup coconut milk. Stir continuously for 8 minutes.
  5. Top with roasted dumpling squash seeds and micro-greens. If you’d like to roast the seeds, mix then together with 1/2 tsp salt and 1 tsp turmeric. Place the seeds in a cast iron skill in the oven for 5-7 minutes until seeds begin to pop. 

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