Jun 30

Jun 30 Kombusha Squash, Sweet Potato & Turmeric Soup

Hello Gorgeous! Oh, how I have missed you. With the November cold in the air I just want to curl up with Ally and eat some yummy soup. Although, NYC seems to have manic weather. It can't decide if it wants to be full blown fall or an indian summer.

Halloween came and went and Ally and I successfully survived our first NYC Halloween. It's no secret I have never been much of a fan of Halloween. I see it more as the pit stop from summer to Thanksgiving that we all have to suffer through. Perhaps having a small child will change my mind but so far... nope.

Ally and I walked up to a row of town houses near Park Avenue where they blocked off the road for the kiddies. The decorations where a hoot but the crowd was astonishing. There were actual lines to get candy and once ally and I got to the front all the candy-hander-outers kept giving him the crap candy because he was such a little guy and wouldn't know the difference. Sheesh! I had to wrestle a man wearing a Ghostbusters costume just to get big A a Jolly Rancher sucker. We literally stole the sucker and headed for the sunset before anyone was the wiser.

He enjoyed his treat as we walked home...a little bit bruised but happy.

Excuse the blurring images but it's not the easiest feat to get a toddler to stand still among a crowded NYC halloween extravaganza!

Kombusha Squash, Sweet Potato & Turmeric Soup

Serves: 6

1 kombusha squash - cut in half, scooped out

1 sweet potato - peeled

1 sweet onion - diced

2tbsp turmeric - or one thumb fresh turmeric if you can get your hands on it

3tbsp sea salt

5c vegetable broth

1tsp white pepper - or black if you don't have white

Garnish - goat cheese, chives, asparagus, avocado (optional)

1. Pre-heat the oven to 350 degrees.

2. Poke holes into the flesh of the squash and season with 1tbsp sea salt.

3. Bake the squash in the oven for 30-40 minutes until the squash is tender.

4. Remove the squash from the oven - carefully remove the skin from the squash and discard. Set the flesh aside.

5. Heat the vegetable broth in a large pot until boiling.

6. Once the broth is boiling add the sweet potato and onion. Boil for 10-15 minutes until the potato is tender.

7. In a large blender add the squash, broth with sweet potato and onion, turmeric, salt & pepper. Blend until smooth (work in batches if your blender is not large enough).

8. Garnish and serve immediately.