Because there are actually other kinds of squash than pumpkin: with a recipe

We take a break from our regularly-scheduled Pumpkin programming to bring you Other Kinds of Squash. Complete with a recipe, which I'll get to later.

First things first. After hearing Evan rave about Kyotofu's vegan softserve--particularly the Kabocha Softserve--on more than one occasion, I decided that I needed to get myself there. (Oh, and by the way, he is such a sweet-tooth enabler--Evan I hope you get into the art school of your dreams and move to NYC). Since I was in the UWS Sunday night to see a show, I decided I must prepare for the emo angst to come with some delicious and conveniently nearby Kyotofu softserve. Actually it was my dinner. I heeded the advice of the PPK and got mine to go (which made it come out to under $5--apparently a few dollars less than if you eat it in the fancy candle-lit, but otherwise not-very-vegan-friendly, environment). It was cold out. But if there is ever an icecream that it is worth eating while walking on a crisp autumn night, it is kabocha squash icecream from Kyotofu. (However, I've heard that their chestnut softserve is also very delicious.) It was incredibly creamy; earthy and autumnal, with just the right amount of sweetness. The green tea mochi was a nice addition and included (with the option of fruit instead) in the price of a serving. The flavor offering changes week-to-week and seems to be seaonal, making this place easily addictive. Which I guess means it's a good thing it isn't in Brooklyn.

A few weeks ago, I was gifted with a butternut squash. Actually a butternut squash from my grandmother's garden, which she made my mother lug to New York in a backpack when my mom came for a Saturday to visit me. Because my grandmother is crazy and wonderfully thoughtful like that.

And I've probably mentioned my grandmother before, but she is one of the people who really encouraged me to cook and have fun in the kitchen from a very young age. Even now, food is something that connects us (bridging the vegan/non-vegan divide), and half of our snail correspondence typically consists of food-talk.

I'd been dreaming of pumpkin bisque, ever since I had a lovely bowl of the stuff at Sacred Chow one evening. And this butternut squash seemed to arrive apropos. So with the ingredients I had on hand, I set about butternut-bisque-making. Here's what I came up with.


Coconut-Butternut Squash Bisque

1 butternut squash, halved lenth-wise
1 tbsp olive or canola oil
1 medium onion, chopped
1 stalk celery, chopped (plus some leaves if you've got them)
3 cloves garlic, chopped
1 1/2-inch piece ginger, chopped
1 red chili, chopped
2 cups water
1 can light coconut milk
1 tsp salt (or to taste)
ground pepper to taste
olive oil cooking spray

Spray a rimmed baking sheet with olive oil, and place squash, cut-side down on it. Roast at 400 F until tender, about 45 minutes to an hour. Once roasted, allow to cool a bit. Then scrap out the seeds and guts. (It's easier to do this after roasting, plus I read somewhere that roasting them in the squash adds extra flavor.) Then peel off skin--you can just strip pieces off with your hands. Again, be careful not to burn yourself with the trapped steam. (Or be like me, and burn your fingers so many times that you don't care anymore.) Slice or break into big chunks with your fingers. Don't worry about having a dice or anything--it's going in the blender eventually.

Heat oil over medium to medium-low heat. Sautee onions and celery for about 5 minutes until soft and beginning to turn translucent. Add salt, garlic, chili, and ginger, sautee another minute or two more, until softened.

Over medium heat, add water, coconut milk, squash chunks. Simmer for about 10 minutes or so to allow flavors to meld. Remove from heat. Puree in small batches in blender. (I know you are supposed to allow it to cool first, but honestly I didn't bother.) If you are lucky and have fancy tools, I'm sure you could do this more easily with an immersion blender. When entirely pureed, smooth and creamy, return to the pot and gently reheat. Taste for salt and adjust if necessary. Season with pepper to taste. Makes about 6-8 cups.

Comfort in a bowl.