I am fortunate that I can work at home. Sometimes, especially now that the weather is getting chillier, I set up some food cooking in my crockpot first thing in the morning, and the house smells yummy at lunchtime (and I have something new to eat). Last week I was hoping to make lentil soup one day, but I reached into my cabinet and found no lentils. I had just bought some cut up butternut squash the day before. If you have ever cut a butternut squash, you will know what a time and energy saver pre-cut squash can be. The squash even had an O-U on it, meaning it was cut with a kosher knife. I created this recipe:
- 1 butternut squash, cut and peeled (or substitute another squash)
- 1 or 2 slivers of fresh ginger, peeled and cut from the root
- Collard greens (or substitute a bay leaf, parsley, scallions, kale, spinach, basil, whatever greens you like)
- 2 or 3 fresh tomatoes (or substitute canned tomatoes or some salsa)
Cook the butternut squash and ginger in the crockpot with some water to cover (or even a little less water) for about two hours or until squash starts to get soft. Add chopped tomatoes and greens. It’s ready when the greens are slightly cooked (not long!). If there’s excess water (I had enough to fill one mug), drink that in a cup: it’s a delicious broth!
I did buy the lentils later in the day, and so I made a lentil soup in my crockpot the next day. I’ll post a lentil soup recipe another time.