Red Tent Food: Pumpkin & Butternut Soup, Chocolate Chip Zucchini Cake, October 13, 2015

Once a month, at the new moon, my Red Tent Temple women gather. I prepare some kind of food to nourish bodies and spirits. Last night, it being October, I made a pumpkin and squash soup and a chocolate chip zucchini cake. I added some store-bought wheat bread, some lentil crackers (we have at least 1 member who is gluten-free), and some Lucy's pumpkin cookies, also GF.

Pumpkin & Butternut Soup

1 tbsp. butter (if vegan, sub olive oil)

1 tsp. olive oil

2 onions, chopped

30 oz. pumpkin (canned)

3 lb. butternut squash cubes (I buy them pre-chopped)

6 c. vegetable stock

A couple pinches salt

A good grinding pepper

1 c. milk or half and half (skim is fine---and this can be omitted altogether)

Sour cream, croutons, and shredded parmesan for garnish

Heat butter and oil in soup pot. Cook the onions until translucent. Add all but the milk. Bring to a boil. Cover and simmer on medium-low for 20 minutes or so. Blend smooth, either in a blender (carefully, in batches) or with an immersion blender. Return to pot, add milk, and adjust seasonings. Heat through. Serve with garnishes. Serves 8-10. 

Chocolate Chip Zucchini Cake

1 1/2 c. sugar

1 stick butter, softened

1/4 c. oil

2 tsp. vanilla

2 eggs

2 1/2 c. flour

1/4 c. cocoa

1 tsp. baking soda

1/2 c. buttermilk

2 medium zucchini, shredded (about 2 c.)

1 c. chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Mix sugar, butter, oil, vanilla, and eggs. Add flour, cocoa, baking soda, and buttermilk. Fold in zucchini, chocolate, and nuts. Pour into a greased, floured 13x9 pan. Bake 35-45 minutes. Serves 16. I have not frosted this, but I think cream cheese frosting would be yummy on it.