Thai (ish) Butternut Squash Soup

It’s winter time, the 1st of January 2020 and squash can still be found everywhere! In the garden, local roadside stands, and our local markets and grocery stores. Butternut squash is one of my favourite squashes. It’s so versatile, it can be used for sweet or savoury dishes. It’s sweet, has a great firm flesh, and is full vitamin A, potassium, and fibre. I make a few different kinds of butternut soup. This one is a nice creamy, coconutty version. Super (SUPER) easy and delicious. Full of whole foods, good fats, and tones of flavour!  Bonus: my kiddos loved it!

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Garlic Ginger Greens & Tofu

Hey all! This one is for the books! It’s a keeper, it’s delicious, it’s a dish that doesn’t need added salt, a bit more acid, anything, it literally is perfect as is! It’s fall here in Victoria, BC and that means a whole lotta local broccoli, brussels sprouts, zucchini, and all things cruciferous! I’m listing the first three vegetables because that is what this dish features! You can honestly throw any nice green veg in here. Bok Choy would go amazingly. So would any kind of cabbage, which are also growing locally right now at the farms!

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