Recipe: Butternut Squash and Cod Soup by Khashayar Parsi

Recipe: Butternut Squash and Cod Soup by Khashayar Parsi A festive bowl of Khashayar’s Butternut Squash and Cod Soup!

More time for me to write my novels, for my husband to cook marvelous meals — of course I hate the devastation of Covid-19, yet those are two ways I’ve benefitted from it. (More about the unexpected bonuses of sheltering-at-home here and here and here and a guest’s exert advice on how to deal with anxiety here.)

Soups are like smoothies on steroids — more interesting, cooling or warming, super nutritious or totally indulgent.

Every day since the pandemic began, each night is a culinary adventure. (More of Khashayar’s recipes here and here and here and here and here and here.)

Recently he made a massive pot of this — yum!!!!

Butternut Squash and Cod Soup by Khashayar Parsi

Ingredients

1 small butternut squash

1 medium onion

4 Tbs coconut oil

4 Tbs unsalted butter

1 Tbs turmeric

2 tsp ground coriander

½ tsp ground saffron

1 Tbs of white sugar

1 tsp ground black pepper

1 tsp ground chili pepper

1 quart almond milk

1 quart water

1 cup Chardonnay wine

¾ cup of white rice

16 oz cod filet (or similar)

Split the Squash lengthwise and bake the halves in a 400∞F oven for about 45 minutes or until they are softened but not browned. Let them cool just enough that you can handle them. Spoon out the seeds and peel them. Cut the butternut squash into smaller chunks and set aside.

Chop the onion and sauté in coconut oil for about 7 to 8 minutes on medium heat until lightly golden. You can use a large pot so that you can finish the soup in the same pot. Add butternut squash, butter, and all the spices. Mix well and cook for another 5 minutes.

Add rice, almond milk, and water. Bring to boil on high heat, and then let simmer on low for half an hour. Stir the pot a few times to avoid any burns. Add cod and wine and cook for another 10 minutes.

Puree the soup, adjust the seasoning, and serve in a bowl.

Garnish

Oven roast 4 cloves of garlic with skin. Peal and mix with 1 Tbs of minced ginger. Add them to ½ cup of balsamic vinegar, 1/8 cup of soy sauce, and 1 Tbs of brown sugar, and cook in a saucepan on medium heat until it thickens to the consistency of molasses.

Drizzle over the soup and add some green peas. Don’t stir in the garnish; that way, there’s an extra burst of delightful flavor and texture in each bite!

Our dear doggie is quite an enthusiastic kitchen mate, always eager to help with pre-wash and to conduct her version of composting dog-healthy scraps. Our dear doggie is quite an enthusiastic kitchen mate, always eager to help with pre-wash and to conduct her version of composting dog-healthy scraps.

What’s your most satisfying food for this season?