For anyone that’s been asking and hoping for more recipes on Cora & Louise, you owe Bowling Green Living Magazine a big THANK YOU! (As do I!) Last month, the editor emailed me about a new magazine coming to town & asked if we could collaborate. We met for coffee, started dreaming up our first shoot, and got to work the next week!
Every month I’ll be working for Bowling Green Living Magazine to create & photograph beautiful new recipes for their food section. For those of you who don’t live in Bowling Green, don’t worry, you’re still in luck! Even though you won’t be able to get your hands on a physical copy, I’ll be posting the recipes from each issue on the blog so you can keep up! It’s also a chance for readers of the magazine to get to see additional photos & writing that can’t make it into the magazine each month!
I’m so grateful our city is getting the chance to have a great publication like this & for the opportunity to contribute to it every month! It’s been such a blessing to finally weave the blog into my normal workload and not have to create extra time to try to work on photographing food. I’m so glad I’ll be able to share much more frequently and consistently!
Be on the lookout for one or two new recipes each month — I’ll be posting in conjunction with when the new issue hits the stands! Today I’m posting the first two recipes for the January issue that is available all over Bowling Green today! Be sure to go and find yourself a copy to see and read more. It's available at all sorts of places around town — restaurants, banks, hotels, pharmacies and storefronts!
Heat a large pot over medium heat.
Once hot, add oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, ground cinnamon, and red pepper. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth and honey.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.