Ok, I went a little bit more artistic with these images… I thought the contrast of the small plate presenting a soup could be interesting and leave me a fun canvas to add my topping (here I choose a coriander and yellow hot pepper chutney with a crispy nori sheet). I love the art of Food styling. It’s an art that I do not master yet but every photo shoots is a fun challenge and now that I’m also getting better with all of my camera options, I try to let myself go a little bit more and experiment with bolder presentation for my recipes.
I think I’ve also seen that style on another food blog that I enjoy where the cook often present his soups in a plate with barely any soup in it but with fun topping that makes the whole thing enjoyable for the eyes. This is my first attempt at it and it didn’t come out too bad don’t you think? I would LOVE to have your feedback on this one, this is really far fetch for me but if you guys like it, I might feel a little less bad to experiment with more daring styles for the upcoming recipes.
So this is the Paleo Hubbard Squash soup that I served last week end to my friend who has the digestive condition. The more I keep reading on the caveman diet, the more I like it. Obviously I would never be able to follow it closely in my everyday life but I enjoy the fact that it makes me experiment more with coconut products like dried coconut flakes and coconut water. The mix of the squash with the coconut milk and water really what makes this soup delicious and I hope you’ll enjoy this recipe as much as I did 🙂
PS: Feel free to modify this recipe and use any of your favorite winter squashes! I’m pretty sure that it would be amazing as well 🙂
– INGREDIENTS –
3-4 Big Fresh Garlic Cloves sliced in half
2 mediums/small yellow onions, coarsely chopped
6-7 cups of chopped (in small cubes) Hubbard squash (1 big one)
3 1/2 cup of chopped (in small cubes) sweet potato (1 big one)
2 tablespoons of olive oil
1 cup of light (thin) coconut milk
2 cups of coconut water
2 teaspoons of 3 miso**
1/2 teaspoon of hot Hungarian paprika
Nori sheet, hot peppers and coriander chutney, chopped cachews
** – dasdasda
1- Pre-heat your oven at 350, line a parchment paper on a big baking sheet
2- In a big mixing bowl, add the squash and sweet potato cubes, the yellow onion, garlic cloves and olive oil. Mix well and transfer it to the baking sheet. Roast for 45 minutes.
3- Transfer your roasted veggies in to a big sauce pan on the stove, open the heat to medium/high and add the cup of coconut milk and 1 cup of the coconut water. Gently boil on medium/low heat for 25 minutes, covered. Transfer in to a blender or use your hand blender to pulverize the mixture in to one smooth soup.
4- Add the last cup of coconut water and the hot Hungarian paprika, let simmer on low heat for 1-2 hours. ONLY AT THE END, when you’re soup is removed from the heat, dissolve your miso in the soup. Serve.