Thai Coconut Butternut Squash Soup


Thai Coconut Butternut Squash Soup - www.madelinelu.com

Can't believe we have been living here in California for one and half months now. Slowly, we are building up our new routines (e.g. weekends on the beach) and get to know our surroundings. I also found my favorite farmers' markets and food markets, where I know by now what their specialities are. One of things I really love about the food market here is the variety of produce it offers. Since it doesn't have a strong season change here, you can find all kinds of fruits and vegetables all year long. Whereas in Europe, you can only get them either in Spring or in Autumn. Butternut squash is a good example of this. I used to cook a lot of pumpkin involved dishes in Autumn, but now, I don't have to wait that long any more. 

Today, I am sharing this coconut butternut squash soup, which is very creamy, spicy (well, depend on how your taste), and sweet. It is based on a traditional pumpkin soup recipe, but with a Thai flavor twist. Really delicious! And did I mention that it is vegan?

I used my new Staub French oven to make the soup. In fact, I use it for most of my cooking now and it is really amazing It got heated up so quickly and keep the soup warm for a longer time after it is cooked. It is totally worth the investment. 

And the finally, the soup is served with the beautiful, hand-crafted soup bowls from Hanselmann Ceramics, which you can still use discount code "LUMADELINE" to get 10% off (links can be found after the recipe). 

Serve 2-3

What you'll need:

  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, grated
  • 1 tsp ginger, grated
  • 1 tbsp Thai red curry paste (you can add more if you prefer it to be very spicy)
  • 2 cups vegetable stock
  • 4 cups butternut squash, peeled, seeded, and cut into small cubes
  • 1 can coconut milk, leave 3-4 tbsp aside for garnish
  • 2 tbsp freshly squeezed lime juice
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • small handful of coriander leaves

How it's made:

  1. Heat the oil in a heavy based soup pot (Staub French oven) over medium heat. Sauté in the garlic and onion until soft and fragrant. Add in the ginger and curry paste and continue to stir for about another 2 mins. 
  2. Add in the butternut squash cubes into curry mixture. Stir often and leave them cook for another 2 mins. Then pour in the vegetable stock and stir again until well combined. Bring the mixture to a boil and then reduce to a simmer. Cook for further 25 minutes, or until butternut squash is soft. Remove from heat and set aside to cool.
  3. Pour the soup into a Vitamix blender (or any blender you have, or a hand mixer), switch to "soup program" and blend the it until smooth. Pour the mixture back to the pot and heat it over low heat. 
  4. Add in the coconut milk and lime juice. Season with salt and pepper to taste. Stir again until well combined.  Divide the soup among the serving bowls and drizzle the remaining coconut milk on top. Sprinkle with chopped coriander leaves on each bowl. Serve warm with some sourdough bread. 

Product Sources:

  • Soup Pot: Staub's French Oven
  • Blender: Vitamix 750 Pro in Copper Finish
  • Hanselmann Ceramics
    • Soup Mug: http://www.hanselmannpottery.com/shop/soup-mug
    • Soup Rest: http://www.hanselmannpottery.com/shop/spoon-rest
Thai Coconut Butternut Squash Soup - www.madelinelu.com
Thai Coconut Butternut Squash Soup - www.madelinelu.com

Coconut Belgian Waffles for Mother's Day


Coconut Waffles made with Vitamix - www.madelinelu.com
Coconut Waffles made by Cuisinart - www.madelinelu.com
Coconut Waffles - www.madelinelu.com
Coconut Waffles - www.madelinelu.com

This is the first blog post I am writing from my new home in San Francisco Bay, California. Yes, for those who don't know, we moved from Stuttgart, Germany to the other side of the ocean about a month ago. And we love it!!! The weather is truly amazing. I really have to curb the urge to go outside just because the sun is shining. Well, I will get used to it, eventually. ;-) Apart from the weather, what we also love about here are the fresh produce and super friendly people. But again, everything is hang with the weather I believe. Good weather yields fantastic fruits and vegetables. And people are always in a good mood because sunshine makes them happier. Simple!

Now, let's talk bout upcoming Mother's day. Have you thought about it yet? I have got a few ideas for presents for you and they are all in this coconut waffle breakfast. 

Firstly, how about making some delicious waffles for breakfast in bed for her? Well, as a mother, I know for sure I would love that!  These coconut waffles is so easy to make and taste absolutely fantastic. The recipe is actually taken from the recipe book of Vitamix. I discovered it while learning how to use Vitamix in different ways. ( I was intrigued to find out how versatile the machine is in terms of preparing different types of food. Before, I just thought I can make smoothies, soups and nut butter with Vitamix, but there are so much more. Now, following the recipe book, I have made whipped cream, pastry dough, and ice cream, and man more.) When I saw this recipe of coconut waffles, I knew I just have to try it and we loved these waffles. So easy and fun to make! As mother's day coming, I thought this would be the perfect thing to make for breakfast. Note: there is also a Mother's Day sale on Vitamix's webshop

Secondly, the waffles are served on the beautiful ceramics from Haselmann Pottery. Every mug, plate, and bowl crafted entirely by hand. It takes least three weeks for them to finish a piece. Hence, they are very special. Haselmann Pottery has kindly to offer a 10% discount for those shop on their webshop. Discount code is "LUMADELINE". 

Last, but not least, what about a waffle maker for her? Well, because I have to leave most of my electronics in Germany because they don't work in the U.S, I was forced to let go of my beloved Waffle makers as well. Therefore, one of the first things I must get since we arrived in the U.S. was a good waffle maker. And I found it! It is even better than what I had in Germany. 

The waffle maker is the Belgian waffle maker with pancake plates (WAF-300) from CuisinArt. I found it during my google research and read tons of review about it. But here are why I love about the machine:

  1. It can make both waffles and pancakes. One stone kills two birds! Just perfect for our Sunday breakfasts. 
  2. The waffle and pancake plates can be easily taken out and washed (even dishwasher proof). I love everything that is easy to be cleaned.
  3. The timer built in the machines reminds me that the waffles are ready and the result is just perfect! No undercooked or burned waffles any more.

So yes, through my personal experience, I highly recommend this waffle maker for you and your Mom. 

Hope you like the ideas and find them useful. Enjoy the waffles and Happy Mother's day!

Make 12 waffles

What you'll need:

  • 1 3/4 cups (220g) All-purpose flour
  • 2 tbsp (25g) sugar 
  • 1 tbsp baking powder
  • 2 large organic eggs
  • 400 ml light coconut milk (or milk of choice)
  • 6 tbsp (85 g) butter, softened
  • 3/4 cup (60 g) unsweetened shredded coconut

How it's made:

  1. Place flour, sugar, and baking powder in a  medium-sized mixing bowl and stir by hand to combine.
  2. Place eggs, coconut milk, butter and shredded coconut into the Vitamix container in the order of listed and firmly secure the lid. Select Variable 5 and blend for 10 seconds.
  3. If you don't have Vitamix, use a hand mixture to mix the ingredients thoroughly. 
  4. Pour the wet mixture into dry ingredients and whisk well together.
  5. Place 3 tbsp batter onto each square on a preheated waffle maker (Bake according to manufacturer's instructions).
  6. Garnish with mixed berries, vanilla ice cream, dark chocolate sauce and toasted almonds.