I Eat Green

Guest: Nancy Romer

Nancy Romer is the General Coordinator of the Brooklyn Food Coalition. The BFC is a grassroots organization dedicated to the vision of a just and sustainable food system in Brooklyn. The Coalition is fundamentally committed to building an inclusive, multi-racial, multi-cultural alliance of residents and community-based groups from all parts of Brooklyn, reflecting the borough’s rich diversity. It is composed of neighborhood-based groups, working committees, and affiliate groups all working together in Brooklyn on projects that promote food justice and sustainable food.

Today's Recipe: Butternut Squash Soup

2 Tbs Olive Oil

1 Onion, chopped

3 carrots, chopped

3 Butternut Squash, peeled, seeded and cubed

2 t. chopped garlic

3 Tbs grated ginger

1 Tbs Better than Boullion,

2 t. salt

2 sprigs thyme

1 can light coconut milk

¼ cup maple syrup (optional)

½ t. Chinese Five Spice

12 cups water

Saute in the 2 Tbs. olive oil the onion, carrot, squash, garlic and ginger. Let cook for 5-7 minutes, stirring constantly, so it does not burn. Add the water and bring to a boil. Reduce heat to a simmer, and add the salt, boullion, and thyme. Let cook for 30 minutes. Then puree the soup until smooth. Add the maple syrup, coconut milk and Chinese Five Spice. Return to heat and simmer for 10 more minutes. Adjust salt to taste.