My boss was sick today, so I decided to make sure I left something sustainable for her when I left today.
Sick wants something warm, spicy without the acid, punchy without the creamy, thoughtful but not fussy. . .
Slow-cooked squash soup with coconut milk ladle:
- butternut squash, peeled and cut into chunks
- yellow squash, chunked
- red bell pepper, chunked
- 1/2 Vidalia onion, finely diced
- whole garlic head
Roast 350, 45 minutes.
And who knew that garlic did this?
When garlic is cool enough to be handled, chop off the top and squeeze contents onto not-a-wooden cutting board.
Lightly dice and add to a large pot of roasted vegetables.
Add can of coconut milk and 1 cup of stock.\
Mush with a slotted spoon until you get the right consistency.
Simmer for as long as you want : )
Happy whole head of garlic after a lifetime of thinking I hated garlic!