Saturday, October 08, 2011

Curried Apple Butternut Squash Soup
by NY Yoga Chef Alexis Lockwood

1⁄2 oz minced garlic
4 1⁄4 oz diced celery
5 1⁄2 oz diced onion
2 3⁄4 oz diced leeks
1 1⁄2 qt vegetable stock or water 1 tbsp curry powder
1⁄2 tsp garam masala
1⁄2 tsp coriander
1⁄2 tsp cardamom
1 tbsp ground cinnamon
1 1⁄2 lb butternut squash
3 lb chopped, peeled red apples (Jonagold, Gala, or Honey Crisp) 2-¬‐3 tbsp kosher salt
1-¬‐2 tbsp ground black pepper 2 cups goat’s milk

6 oz diced apples
1⁄4 oz finely chopped chives Garam Masala

In a soup pot, sweat the garlic, celery, onions, and leeks in a small amount of ghee until the onions become translucent. Add in the spices and stir, until the mixture becomes fragrant. . Add the butternut squash, stir to incorporate the spices, onion, garlic, celery, and leeks. Pour in the stock (or water), bring to a boil and then simmer until tender, approximately 8 minutes. Reduce to a simmer. Add the apples and continue to simmer until the apples are tender, another 5 minutes.
Once all the ingredients are tender, using either an immersion blender or food processor, puree the soup until smooth. Stir in the goat’s milk. Season with salt and pepper. Ladle 6 oz to 8 oz of soup into a bowl and garnish with diced apple, chive, and dust with garam masala.

Yield: 3 quarts

Alexis Lockwood had her first taste of catering in July 2008 when she joined the cooking staff for a yoga retreat lead by Kate Greer and Paul Manza, and what was to become Open Hearts Yoga School, on Martha's Vineyard. Instantaneously, Alexis fell in love with the atmosphere, the guests, and the experience; from that moment forward, she has looked forward to coming retreats which bring new and returning guests whom she takes great pleasure in feeding and getting to know.

Alexis is a graduate of NYU and currently matriculated at The Culinary Institute of America in Hyde Park, NY, where she is scheduled to graduate June 2012. Alexis also contributes her culinary love and skills to the Heartland Yoga Project and Farm (HYP&F), in Campbell Hall, NY, and is Head Chef for the ongoing Open Hearts Yoga (OHY) retreats and teacher trainings.

Alexis says that, “one of the most transformational and enriching moments we can share together as human beings is at the table eating a delicious meal,” and it is her intention to elevate those moments at the table with her cooking. She aims to cook dishes that come from the heart and nourish the mind, body, soul, and belly of others.

Alexis is honored to be a part of the OHY staff and is thankful to Kate Greer and Richmond Dickson (OHY), and Paul Manza (HYP&F) to be such a significant part of the production of their epic adventures. Alexis lives and cooks in Rhinebeck, and she is available for catering adventures and as a private chef. Contact:

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