this is a bit of a scrounger meal, i was out of onions, black pepper and nearly out of oil. so this was a make-do recipe but it turned out tasty.

SOUPS

olive oil

1 butternut squash

1 potato

white parts of 6 large scallions

6 cloves garlic, minced

4 tbsp grated ginger

2 tsp curry powder

1 tsp tumeric

2 tsp chili flakes

1 lime, zested

juice of 1/2 a lime

1/2 c. tomato puree

1 c. coconut milk

8 c. vegetable stock

1 1/2 c. water

2 handfuls brown rice

1/4 c. nutritional yeast

Preheat oven to 350, halve squash and scoop out seeds. Prick potato with a fork, toss potato, squash and cherry tomatoes with olive oil and put on a baking sheet. Roast for 30-40 minutes, flipped the tomatoes and the squash halfway through. The tomatoes should get shrinky and might start to char slightly, if they are burning, take them out sooner.

Remove from oven and cool. Scoop out squash flesh and put aside. Do the same with the potato.

In a pot heat oil and sautee scallions. Add ginger, garlic and spices and cook for another minute. Add the potato and squash flesh and stir. Slowly add hot stock, water, and tomato puree. Add rice and bring to a boil, turn down to a simmer, cover and cook for atleast 30 minutes to cook the rice. Add lime zest, juice, nutritional yeast and coconut milk. Remove from heat and blend the soup either with an immersion blender or in batches in a blender. Return to pot and cook on a bare simmer until read to eat.

SPROUT SHREDS

2 dozen brussel sprouts, sliced very fine (think slaw), ends discarded

3/4 c. chopped walnuts

2 dozen cherry tomatoes, roasted then cut in pieces

4 cloves garlic, grated

1 tbsp maple syrup

big squeeze of lime

In a pan heat oil, when the pan is quite hot throw in the brussel sprout shreds and garlic, sautee until bright green and slightly browned.

In a dry pan toast walnuts. When almost done, drizzle with maple syrup and toss quickly. Add to brussel sprouts with tomatoes, and lime juice.

Serve soup hot with a big scoop of brussel sprout mixture on top.