A special thank you to our volunteers.
November 16, 2010 § 1 Comment
As you may know, we’ve had more families, especially those with children, rely on us this past year for food and services. Our ability to distribute a record-breaking 25 million pounds of food could not be done without our volunteers, Volunteer Leaders and Ambassadors. To the 16,595 volunteers who have collectively donated 88,275 hours of your time this past year, thank you!
Today, we hosted a pot luck to those leaders who dedicate many hours to help train other volunteer groups and speak on behalf of the organization. Click here to view more photos.
And, as requested by attendees, here is the recipe for the soup made by Lisa Goddard, online marketing director.
Lisa’s note: It’s not an exact recipe as I’m not one to measure while I cook.
1 butternut squash – peeled and diced
3 large parsnips – peeled and diced
2 cups baby carrots
2 tbsp olive oil or enough to lightly coat the veggies
Salt & black pepper to taste
2 cans coconut milk
5 sprigs of fresh thyme (you can add other fresh herbs, if you like)
2-3 tbsp. garam masala
2-3 tbsp. curry powder
1-2 tbsp. coriander powder
1-2 tbsp. cayenne pepper
5 cloves garlic – diced
1 knob (about 2 tbsp.) ginger – diced
1 jar (25.5 oz) butternut squash pasta sauce (optional)
1 pint heavy cream
2 – 3 cups of vegetable stock – it depends on how thin you like your soup
1 -2 tbsp white pepper
1 ½ cups walnuts
1/2 cup olive oil
Good handful of parsley leaves
Good handful of basil leaves
Salt & pepper to taste
Mix together the diced vegetables, olive oil salt and pepper. Roast in the oven at 400 degrees until the edges start to get brown – about 30 minutes or so.
Add the coconut milk, herbs, curry, coriander, cayenne, garlic and ginger and the roasted vegetables into your slow cooker. Cook overnight on low. Don’t worry if the liquid is almost gone the next day and your veggies look very dark. You can also cook the coconut milk veggie mixture on your stovetop on low for an hour.
Add heavy cream, vegetable stock and white pepper. Puree with your immersion blender or in a blender until smooth. Add vegetable stock until you get the consistency you like.
Make the pesto:
Blend the walnuts, olive oil, parsley and basil in your food processor until you have a pesto-like consistency.
Serve a dollop of the walnut pesto on top of your soup.