About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« WINTER SQUASH RISOTTO | Main | Roast Squash Fondue »

Almost John Stone's Butternut Squash Soup

By Jan

My friend Betsy Stone brought her husband John's beautiful orange soup to school one day and it was love at first taste for me. Velvety smooth and with just enough kick, it makes a perfect small first course. You could easily add some shrimp to make a full meal.
Flavors from the Bible include: ONIONS, OIL, coconut milk, garlic, ginger celery, carrots, jalepeno, curry and cilantro.
I've made it four times and here's the recipe I've come up with.

2 small to medium Butternut squash
2 medium onions, chopped
4 stalks celery, chopped
4 carrots, chopped
1 red bell pepper chopped
1 jalapeño pepper, chopped
1/4 cup canola oil
4 cloves garlic, minced
2 inch piece of ginger root, chopped
6 cups water
1 TBS. Red Thai curry paste
1 14 oz. can Coconut milk (not low fat)

Salt and pepper
Juice of fresh lime (or wedges)
1/3 cup shopped cilantro


I used 2 smaller butternuts; I think the flavor is nicer in the smaller ones.


Cut them in half, the long way and roast them at 400° until your knife goes in easily. Let them cool, remove the seeds, skin and reserve the flesh, cut into cubes.

In a pot, sauté the aromatics (onion, carrots, celery and red pepper) for a while—about 8 minutes.


Add the garlic and ginger and continue to cook another minute.
Add the Thai seasoning, salt and about 6 cups of water.
Cook it, on low heat, for about an hour.
Add the coconut milk and squash cubes.
Simmer another half hour and puree with an emersion bender (jar blender would work fine, I’m sure).

Garnish with chopped cilantro—I forgot and mixed it all into the soup but it looks prettier on top. Squeeze in some fresh lime and a little Siracha, to taste.


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Comments (1)


ciao Jan!

I think this soup would be very happy in my tummy! Question....I'm not a fan of curry AT ALL. Can you suggest a substitute for the thai curry paste or will it make a big whoop if I left it out completely?

Great job (once again ) on all of your Flavors entries!!

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This page contains a single entry from the blog posted on January 10, 2012 6:53 AM.

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