Twisted Thai Sweet Potato Soup

This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.

Ingredients:

2 medium sweet potato, peeled & cubed

1 small carrot, cubed

1/2 medium onion, chopped

1 clove garlic, minced

1 tsp fresh garlic, grated

1 Tbsp Coconut Oil

1 Tbsp Twisted Gourmet Twisted Thai Seasoning Blend

1 carton salt free chicken stock (900 ml) Substitute vegetable stock if preferred

1/2 can – 1 can of full fat coconut milk to taste

1 lime

2 tsp raw cane sugar

Method:

In a good sized stock pot or cast iron dutch oven, heat coconut oil over medium heat. Sauté  onion ’til it begins to soften. Add garlic and ginger, sauté another minute or two.

Add the Twisted Gourmet Twisted Thai blend seasoning to pan, stir to warm and release fragrance. Add sweet potato and carrot cubes, then add the stock.

Simmer for 20-30 minutes until vegetables are soft and cooked through. Remove from heat.

Using  an immersion blender, or carefully transfer hot soup into blender. Process until the soup is smooth. Add coconut milk – less or more, depending on your preference and dietary concerns, (though the fat in coconut milk is the good kind of fat). Juice the lime and add it along with the sugar. Blend again until all additions are well incorporated.

Serve garnished with coconut milk and lime or green onion. Enjoy!

 

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Sweet Salty Ginger Roasted Butternut Squash

Ginger Sugar Butternut Squash

Ingredients

1 Butternut Squash

1 Tbsp vegetable oil (plus oil to brush pan)

1 Tbsp Twisted Gourmet Ginger Infused Sugar

1/2 tsp sea salt

1 tsp freshly ground black pepper

Method: Heat oven to 425

Wash & peel squash. Cut to remove neck from bulb then cut each piece in half lengthwise. Use a spoon to remove seeds & fibres from the bulb, then cut into long spears roughly equal in size.

Combine Ginger Sugar with pepper and salt. Line a baking sheet with foil, and brush lightly with oil. Place squash spears on foil lined pan; baste with oil & sprinkle generously with spice mixture.

Roast for 25-30 minutes, turning once at 15 minutes.

*If you’ve never cooked butternut squash before, give it a try. It’s got a lovely mild flavour (very different than frozen squash… much tastier). It’s easy to cook and stores well while you figure out what to do with it. If you’re unsure how to cut it, check out this handy video by Martha Stewart. 

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