Curried Cauliflower Butternut and Apple Soup

Thumbs up for this healthy and scrumptious soup modified from this soup found on a great blog called "FatFree Vegan Kitchen".

1 butternut squash
1 head cauliflower, cut into small florets
1 granny smith apple, peeled and chopped
1 celery stick, chopped
1 medium onion, chopped
2 cloves garlic, smashed or chopped
1 1/2 teaspoons shaved fresh ginger
6 cups vegetable broth
Juice of one orange (or 1/2 cup orange juice)
1 tablespoon garam masala
1-2 tablespoons curry paste
1 cup cooked quinoa (optional)
1 tablespoon sherry or vermouth (optional)
Salt and pepper to taste
Dash cayenne pepper (optional)

Preheat oven to 400 F. Cut the butternut in half lengthwise, and scrape out the seeds. Spray or rub a rectangular baking dish with oil (lightly) and place the squash in it cut-side down. Put the squash into the oven and set the timer for 15 minutes.

Meanwhile, put the cauliflower florets into a small, oiled baking dish of their own. Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork. (They will probably be finished at different times.) Remove from the oven and set the cauliflower aside.

Allow the squash to cool until it's easy to handle, and scrape the flesh out of the skin and into a bowl. Use a fork or masher to mash it a little.

In a large saucepan, sauté the onion, garlic, and celery in a little water (or oil) until it is translucent. (Sprinkle with salt to help extract the liquid from the veggies.) Add the apple and ginger and cook for about 5 more minutes, adding water if necessary. Add the squash and cauliflower to the pan along with the garam masala, and the vegetable broth. Using a hand blender, blend the soup to a smooth puree. (Or, if you don't have a hand blender, puree the soup in your blender in batches.) After blending, stir in curry paste. Add the quinoa for an extra protein boost. Reduce the heat to low, and cook for about 15 minutes.

Taste for seasoning, salt, cayenne, and additional curry powder as needed. Cover and allow the soup to simmer until the cauliflower is tender. Add the orange juice, cook for 5 more minutes and serve.

Garnish with a splash of hot sauce and herbs of your choice.

Quickie Quinoa Matzo Balls

These are fast to make, and are a healthier upgrade to the version "from the box". It is also handy to start having cooked quinoa ready to cook with in the fridge. You will likely find some use for it as it is very versatile.

Ingredients:
1 box Manischewitz Matzo Ball Mix
2 eggs
1 cup cook quinoa (I used the red quinoa, but the white one would camouflage and you could trick your guests)
2 tablespoons vegetable oil
2 1/2 quarts cold water
(sorry about the quarts I followed the box exactly)

Instructions:
1. In a small bowl blend 2 eggs and 2 tablespoons of vegetable oil
2. Add 1/2 of a packet of the mix (there are 2 packets in the box) and about 1/2 cup of the quinoa. Stir with fork until evenly mixed. I added a little more quinoa and flour to improve the consistency. You might have to improvise here. Remember that the mix will be going in the fridge and the mix will firm up.
3. Place bowl in refrigerator for 15 minutes.
4. Bring a large pot of slightly salted water to a boil.
5. Wet hands and form batter into balls about the size of golf balls.
6. Drop into boiling water; cover tightly; reduce heat and simmer for 20 minute.
7. Remove the matzo balls and enjoy with soup or a drizzle of fine olive oil.