It is snowy, blustery and cold outside.
In my snug mountain cabin it is almost seventy degrees with the oven on for hours and a fire blazing away since seven a.m.
This week has been so crazy insane busy that today I have nothing planned but making one of my favorite winter soups, Butternut Squash Seafood Stew with Coconut and Ginger, watching Argo, working on my blog and trying out a few new cookie recipes later.
I bought a great bottle of Italian red wine to go with my filet Mignon steak I’m going to have for dinner tonight as the snow falls. That will be a filet Mignon with Gorgonzola cheese sprinkled on top and a espresso balsamic reduction sauce.
Oh yeah, and I may go running in the snow at some point to make up for all this delicious food.
I have my fingers crossed for lots of snow so I can go snow shoeing at Butler’s Peak tomorrow. Now this is what a snowy day off is all about!
Butternut Squash Seafood Stew with Coconut and Ginger; One of the best winter soups!
1 butternut squash, cut in half
t tabs brown sugar
1 tab coconut oil
1 tsp cinnamon
2 tab grated ginger
2 cups turkey stock
4 small red potatoes
1 cup coconut milk
1 cup assorted seafood ( I used a frozen mix of calamari and scallops)
1 tab coconut oil
1 cup water
2 tab red curry paste
Roast the squash in the oven at 375 for twenty minutes. Remove from the oven, scoop out the seeds and with a pastry brush brush on coconut oil and than sprinkle on the sugar and cinnamon. Bake twenty five more minutes.
Remove the squash form the oven and let cool twenty minutes.
Scoop out the squash out of the skin and pulverize with the grated ginger and 1 cup stock in a food processor.
Melt one tablespoon coconut oil in a sauce pan and add the fish to this. Let cook for just a minute or two than add the squash, the stock and the water.
Poke holes in the potatoes and bake in the microwave for three minutes. Slice the potatoes into chunks and add to the stew.
Add the curry paste and let it come to a boil.
Let the soup simmer for twenty minutes, add the coconut milk and let cook ten more minutes.
Linking up this week at the following blog hops…