November’s full moon was Bohoypsian’s Birthday. For the special event I made the largest soup of my life! I knew I wanted to nourish the community that was birthing my most beloved project with me and I had some very special ingredients that made it super magical, apples and onions grown in my aunty Linda Parker’s garden in Big Sur, Linda and Scott’s land has 50+ varieties of apple trees and an incredible garden, although they could not attend the launch their love was central in the delicious soup.
Linda’s apples and onions were very ripe, all the sugars were almost turning, but there is no waste in such a sacred gift, that is to say, I didn’t use moldy produce but also did not toss what I had because it did not seem perfect, remember, America wastes 40% of its foods, so love what you have and use it! The term Waste not want not kept coming to mind… did I learn that from Mrs. Doubtfire??
The recipe, like all my favorite things is a combination of traditions and inspirations, Ive made apple pumpkin soup for years but since I needed to make a lot of soup I combined the recipe with the Dahl ( Red Lentils ) recipe I learned while serving at a 10 day silent meditation retreat called Vipassena.
So here we go, directions towards the sacred soup!
INGREDIENTS for 10 servings:
2 butternut squashes, peeled, cleaned and cubed
2 cups red lentils
6 cups water
3-4 apples, cleaned cubed ( 4 cups )
2 onions
1/2 -1 cup grated ginger ( depending on you )
3 tbs coconut oil
2 cans coconut milk
1 tbsp veggie bullion
4 tablespoons curry powder
olive oil, salt,
To get started, prepare your ingredients, peel chop, repeat. I like to cube the butternut in 1 inch squares and 1/2 the onion and make long slices. On a large baking sheet drizzle the cubed butternut with olive oil, salt it and toss before setting in the oven at 350 for 30-45 minutes, I like to take them out when they are caramelizing but before they are hardened and burning…. baking the squash first brings out their sweetness. :)
While thats cooking put the onions and coconut oil in a large soup pot; cook until glossy, add apples and stir until apples are soft, add the curry, ginger and lentils and water. let simmer and keep an eye on it so the lentils don’t burn, they expand quickly.
add butternut, and simmer. You can add the bullion and coconut milk, salt to taste and do a rough blend with a wand.
THATS IT! Sometimes I add vinegar and sugar to the lentils but the apples and ginger bring the taste around. Season to taste, make sure you love it!! I have served it with county bread, quinoa or thai style slaw with mint, ginger and cilantro~
Images from the Grateful Gathering in Oakland, November 2019