Friday, January 6, 2012

Heavy Load? Think Light!

After the excesses and bad-for-me convenience foods of the holidays, all I want is quick, fresh food. Unfortunately, this is a hugely busy time at the day job. Plus I have a book releasing on January 16th. Oh, and I'm going on vacation soon and have to pack for all the ifs, ands or maybes.

I'm sure many of you are similarly bogged down. So, in the spirit of simplifying things, I offer a light, tasty soup. It's an excellent starter course or accompaniment to a sandwich or salad.

Please note the curry powder, diva that it is, is missing from this picture.

Curried Squash-Apple Bisque

1 med. onion
1 T. toasted sesame oil
1 t. yellow curry powder (or to taste)
2 lb. butternut squash
2 granny smith apples
5 c. vegetable or chicken stock
1 T. fresh lemon juice
1 t. sea salt

  • Chop onion. In 3-4 quart pot, heat oil over medium head. Saute onion and curry powder until onion is translucent.
  • Meanwhile, peel, seed and cube squash. Peel, seed and cube one apple. Add these and stock to pot.
  • Bring to boil, then reduce heat and simmer, covered, for 20-30 minutes or until squash is tender. Add salt.
  • Working in batches (and very carefully), puree in blender.
  • Peel the remaining apple. Grate and toss in bowl with lemon juice.
  • Serve soup hot, garnished with grated apple.

Don't Bite the Messenger is available for pre-order from Carina Press, Amazon, and Barnes & Noble.


  1. I've been meaning to try making squash/pumpkin soup. Thanks for the recipe!