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It has turned off cold rather abruptly and Colleen and I are truly enjoying our view of snowcapped mountains. It seems that summer has passed far sooner than we anticipated. Not to worry, we have a WOWMOM in our home and she made the perfect soup that caused each of us to feel gratitude for this miraculous change in season.

Now I know what you are thinking that she is a Word of Wisdom Mom (wowmom). Well she is indeed and we are grateful for that. However what today's acronym reminds me of is that Colleen is a Wonder of Wonder and a Maker of Miracles. Her delicious and nutritious Fall butternut squash soup was a fabulous and delicious miracle for us today that actually caused me to feel gratitude that Fall has arrived. It is my new favorite soup.

Take a moment to enjoy the following video to learn how to easily make this five-star soup -- good enough to serve in any restaurant and to those who matter most to you. After making the soup, be sure to add the beans and rice to your bowl to make it more hearty, filling, and delicious. You too will remember what you like about cold weather as you enjoy this wonderful soup!

 

The recipe to become a WOWMOM in your home today is included below the following video link:


Find more videos like this on LDS Health Today!

Ingredients:
1 butternut squash
2 tart granny smith apples (pealed and cubed)
1 medium white onion, chopped
2 to 3 tsp curry, to taste
6 cups chicken or vegetable broth
1.5 cups coconut milk
1 large potato cut into chunks. 
1 15-oz can garbanzo beans, drained and rinsed
1 to 2 Tbsp pure maple syrup, to taste
3 to four cups cooked rice and black beans (equal portions) 


Instructions: see video. Add potatoes, after blending apples, squash, curry and so forth and cook unto soft, then add beans and rice

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I can only get part of the video on butternut squash.  I would like to see it all.  Is the problem from my computer or your site?  Also, I would like to know more about the curry you use in this recipe; is it granulated or a paste?  Do you have a group buy for coconut milk? You two are great. Mafs

I just watched the whole video. It would appear that the problem would be from your end rather than from the site. I was able to watch it from start to finish. The curry we use is Mae Ploy curry, which is a paste. Mae Ploy has several types of curry paste from mild to hot. I'm not sure if this was the Masmam or yellow curry. I'm sure either would be good.

 You do the most wonderful demonstrations. Thank you.

Are you using canned coconut milk?  And are you dividing the 6 cups broth ( 3 cups in one pan and 3 cups in the other pan)?

What do you do with the 3 to 4 cups cooked rice and black beans? Is it to be served on the side, or do you put the soup on top of it? The cheapest I have found coconut milk is about $1.50/can at Walmart. Does anyone know of anything cheaper? Thanks for all you do!

Add as much rice and beans to a bowl of soup as you want. Colleen buys 19-oz cans (as opposed to 14-oz cans) of coconut milk for around a $1.20 per can at Asian markets when she buys it by the case (Mae Ploy brand). Best!

Colleen splits everything in half to blend it because there isn't enough room in the blender to blend it all at once and then she sweetens it to taste after it is done. And yes, she uses canned coconut milk. She says that it is about up to $1.50 a can now for the coconut milk at the Asian market.

Lauren Thompson said:

 You do the most wonderful demonstrations. Thank you.

Are you using canned coconut milk?  And are you dividing the 6 cups broth ( 3 cups in one pan and 3 cups in the other pan)?

Looks delicious!  Where can I find the fall miracle soup, five star soup recipes etc?  They are not showing up when I click on them.  Love your site!

 

 

We have lots of great Fall recipes. In this particular blog I was referring to the Butternut Soup recipe that is included beneath the video above!

Cheryl Storrs said:

Looks delicious!  Where can I find the fall miracle soup, five star soup recipes etc?  They are not showing up when I click on them.  Love your site!

 

 

I made the soup for dinner tonight. It was really good. I may add one more apple next time (I also used a Jonathan apple bc that is what I have). I have a question about the curry. I know you said it was probably Mae Ploy and probably the yellow or the massman, but I would love to know exactly what curry Colleen uses. I don't use curry and I don't know anything about curries or choosing them, so I would like to know for sure. My husband stopped to pick some up on the way home and got one that is in fact yellow, but it's an Indian curry and a different brand (no Mae Ploy at that store). Is the one you use Thai? This one had no heat. We don't mind a little heat, but that's as far as we go. I'm a compulsive tinkerer when it comes to recipes, but with curry I'm so out of my depth I don't even know where to start.

In the video I didn't hear her mention that she cooked the squash, just peeled and chopped. So she blended it raw? I cooked mine with the apples and onions. No way would my blender do raw butternut squash.

My last question is which Asian market do you shop at? We recently moved to your area from out of state.

I enjoy the video demonstrations but it would be great if the instructions were also typed out with the ingredients. It took a lot longer to make because I had to keep rewatching the video. Thanks!

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