Smoky Butternut Squash Soup w/ Yogurt & Dukkah


Easing back into blogging after a long hiatus because you know….life.  Life with my kids, my job that I love, and navigating single mommy life and all its idiosyncrasies.  In a nutshell, getting caught up in the routine and groove of life.  But, I’m reclaiming my time because food is everything to me.  It’s my art.  From its history, it’s journey from farm to table, to the creativity and innovation of food dishes that entice your eyes as well as your palate. 

I’m starting back with this Smoky Butternut Squash Soup w/ Yogurt and Dukkah seasoning for a little bit of Fall inspiration. I’ve used Dukkah seasoning in a couple of my other recipes.  As you can see, it’s one of my favorite seasonings.  Some nights when I get home late and I don’t want to look at the stove because I’m too tired and too hungry, I’ll whip up some Scrambled Eggs with Cheese, Avocado slices and sprinkle Dukkah Seasoning on top of my eggs.  Now, Scrambled Eggs with Cheese is great on its own, but adding the seasoning, gives it such a pop of flavor.  Like I can really cook kind of flavor.  You can make your own Dukkah seasoning, which consists of a combination of nuts, sesame seeds, cumin, fennel, and other seasonings.  Or, you can just buy it here.

The soup was a great late-night dinner for me, along with some crusty bread and my new obsession……Better Call Saul.  I binged watched Breaking Bad last year and was told to watch its prequel spin-off.  I’m quite hooked. 

Have a great day everyone!

Smoky Butternut Squash Soup with Yogurt and Dukkah Seasoning//serves 4


3 lb. butternut squash (about 1 large squash), deseeded, peeled, and chopped
2 tablespoons olive oil
1 medium onion chopped
3 large garlic cloves minced
1 teaspoon smoked sea salt
½ teaspoon freshly ground black pepper
1 tablespoon smoked paprika
4 cups vegetable broth

Optional toppings

1 tablespoon yogurt, garnish
1 tablespoon dukkah seasoning, garnish
Chopped parsley for garnish

 Preheat oven to 425° F.  Arrange chopped butternut squash on a sheet pan lined with parchment paper.  Drizzle squash with olive oil.  Roast 25-30 min or until squash are softened and browned.

 In a large skillet, warm 2 tablespoons olive oil over medium heat.  Add the chopped onion.  Cook stirring often until the onion has softened and is starting to turn brown, about 3 to 4 minutes.  Add the garlic and cook until fragrant, about 1 minute, stirring frequently. 

 Transfer the cooked onion and garlic mixture to a blender.  Add the roasted butternut squash, smoked sea salt, smoked paprika and freshly ground black pepper.  Pour in the vegetable stock and blend on high until soup is thick and creamy. Add additional stock if you would like a thinner soup.  Depending on the type of blender you use, (I used my Vitamix), you may have to work in batches to blend the squash.  Pour soup into bowls and garnish with yogurt, Dukkah seasoning and parsley.  Serve immediately.

 1 year ago

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots
Avocado Toast w/ Sun Dried Tomatoes, Poached Egg & Dukkah

Fresh Summertime Ceviche

Summertime Ceviche.jpg

Last week reached epic heat proportions, thus heat advisories were in full effect.  My AC ran on full blast with fingers crossed that a power outage wouldn’t occur due to overwhelming demand to cool off.  Rightfully so.   With record high heat, no one, and I mean no one really wants to turn on their stove and/or oven.  It’s anything frozen or over ice, salads and this Summertime Ceviche.  Ceviche is a simple and quick recipe to make.  Most of your prep time will be waiting for those citrus juices to “cook” the fish and then it’s toppings.  See, pretty effortless. You can use any type of fresh fish and add traditional toppings such as cilantro, onion and avocado.  For this recipe, I veered from tradition, and used watermelon radish and yellow beets.  I then topped it off with tons of ginger, cilantro, more lime and pomegranate seeds.  It’s a dish that’s truly a treat for the eyes.

Enjoy, Corynne

Fresh Summer Ceviche//makes 2 servings

1-inch piece ginger, grated
1 ½ cups lime juice
Zest of 1 lime
½ lb. fresh white fish filets (sole, halibut, I used orange roughy)
Pinch of salt 

1 bunch cilantro, chopped
½ cup pomegranate seeds
2 yellow beets, sliced thin
2 limes, juice and zest
2 watermelon radishes, sliced thin
1 red onion, diced
Kosher Salt
In a glass or stainless-steel bowl, combine the fish, ginger, lime juice, lime zest and salt. Ensure that there is enough juice to cover the fish. The fish should float freely. Cover and refrigerate the fish and “cook” for 3-4 hours, until the fish no longer looks raw, but opaque. 
Slice the beets and watermelon radish with a mandoline (recommended) or a food processor with either the 4mm (what I have) or the 2mm. Or, if you have mad knife skills, slice thin as possible. Spread the slices of beet and radish at the bottom of your plate or bowl. Place the fish on top and garnish with pomegranate seeds, lime zest, cilantro and red onion. Squeeze fresh lime juice on top. Serve.

Simple Tomato Soup w/ Blue Cheese Croutons


Simple Tomato Soup w/ Blue Cheese Croutons

I hate to sound cliched, but nothing says fall like a good bowl of soup.  It’s true.  I make a lot of soups around this time.  Who doesn’t?  They’re added to the dinner rotation during this time as I can put all types of vegetables in a one stop shop bowl of nutritious goodness.   I am particularly fond of tomato soup with the tried and true side of grilled cheese.  Except, for this recipe, I went in a different direction.   Simple Tomato Soup with Blue Cheese Croutons, which was a whole new level of goodness.

Homemade tomato soup is THE quickest and easiest soup you can make.  It requires the simplest of ingredients:

Roasted tomatoes
Roasted onions
Roasted garlic
Fresh basil
Veggie broth, depending on how thick you’d like the soup
Salt and pepper

Once you roast your vegetables, you blitz in the blender or food processor and you’ve got wonderful tomato soup.  You can customize it to your taste by adding rosemary or thyme instead of basil.  Or, adding plant based milk if you’re vegan or heavy cream, milk if you’re not. 

As I mentioned, the blue cheese croutons are everything.  They add a richness to the soup and a wonderful depth of flavor.  And, they’re super simple to make.  Give it a try and tell me what you think.



Simple Tomato Soup w/ Blue Cheese Croutons//serves 4

3 ½ pounds Roma tomatoes, halved
1 small onion, cut into wedges
6 garlic cloves
3 tablespoons olive oil
½ cup packed basil leaves
1 teaspoon salt
¼ teaspoon fresh ground pepper
1 cup vegetable stock, add if you want a thinner soup (optional)

blue cheese croutons
½ loaf fresh bread, cut into cubes
5 tablespoons butter
2 ounces blue cheese, crumbled

For the croutons, preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or silicone baking mat.  Place bread cubes in a bowl and drizzle butter over the top.  Sprinkle about 1/3 of the blue cheese over the top and stir until bread is coated.  Sprinkle another 1/3 of the cheese over the top and stir to coat again.  Spread bread cubes onto prepared baking sheet.  Bake in preheated oven until browned and crisp, about 15 minutes.  Remove from oven.  Set aside to cool.

For the soup, adjust oven to 400 degrees F.   Line a large baking sheet with parchment paper.  Place halved tomatoes, garlic cloves and onions on the baking sheet.  Drizzle with 3 tablespoons of olive oil.  Season with salt and pepper.  Roast in the oven for 40-45 minutes.

Once tomatoes, garlic and onions are roasted, allow them to cool for 10 minutes, then add to blender or food processor with basil.  Blend on high until smooth.   After blending, transfer the soup back to the pot, add vegetarian broth, if using, and salt and pepper to taste.  Allow soup to simmer for 10 minutes before serving.  To serve, garnish with the blue cheese croutons and basil leaf.