Roasted Kabocha Squash and Carrot Soup with Coconut Milk ~ Day 4

Preparation time: 5 minutes

Cook time: 25 minutes

Serves: 4

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Ingredients:
Kabocha Squash - 2 cups, skin removed
Carrot - 1, large, cut into cubes
Coconut milk - 1 can (I used Trader Joe's light one)
Serrano or any type of chili - 1 or 2
Fennel powder - 3/4 tsp
Salt - to taste
Dash of ground black pepper - optional
I garnished with Korean red chili threads.

Method:

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment or foil.
3. Place the cut squash, carrot and chili pepper in the tray and coat with olive oil.
4. Bake the vegetables for 20 minutes, turning them halfway through.
5. Cool slightly and puree with coconut milk.  Add water if necessary.
6. Transfer the puree to a saucepan and add more water to get the right consistency. 
7. Add fennel powder and salt. Mix well and heat the soup, making sure not to boil.
8. Garnish with more fennel powder and serve hot.

Spinach and Butter Beans in Coconut Milk

Ingredients:
Spinach - 1 Bunch
Butter Beans - 2 cans (15oz)
Onion - 1 chopped
Tomato - 2 chopped
Garlic - 2 cloves
Green Chilies - 5
Low fat Coconut Milk - 1 can
Aniseed / Sombu / Saunf - 2 tsp
Garam Masala Powder - 2 tsp
Red chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Oil - 2 TBSP

Method:

1. Trim the ends of the spinach and wash it thoroughly.
2. Wash the butter beans thoroughly.
3. Boil 1/4 cup of water in a pan and place the spinach and cook for 2 minutes just until they wilt.
4. Remove from the pan and let it cool. Grind to a smooth paste.
5. Heat 1 tsp oil in the same pan and add aniseed, chopped onion, green chilies and garlic.
6. Fry until the onion turns transparent.
7. Add the chopped tomatoes and fry until soft.
8. Remove and let it cool.  Grind to a paste.
9. Heat 2 TBSP of oil in a pan and add the ground onion paste, garam masala and chili powder.  Fry until oil separates.
10. Now add the ground spinach, butter beans and salt and mix well.  Cook for 5 minutes.
11. Add the coconut milk, mix thoroughly and cook for another 5-7 minutes in low flame.
12. Serve hot with rice or roti.