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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Thai (red or green) Vegetable & Tofu Curry

Holy curry! It’s a wonderful time for vegetables! Summer has left us and I bet some of you are thinking “Oh crap! All of the fresh vegetables are gone and we are going to have to eat frozen and canned food from now until June.” Don’t worry! Our farmers are hauling in so many LOCAL vegetables, they’re just different than the summer ones! Some of these include: brussels sprouts, kale, broccoli, cauliflower, potatoes, sweet potatoes, yams, cabbage (so many kinds), every kind of squash you could ever imagine, yellow and green zucchini, celery, swiss chard, and the list continues!

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