Here’s a deliciously warming soup, easy enough to make on a weeknight after a long day at work. Super nutritious kabocha squash is simmered in coconut milk and spiced with garam masala along with some other good stuff. The result is a creamy and surprisingly filling soup, perfect for this sweater weather we’ve been having in Brooklyn.
I was really struggling last week. After finally succumbing to the relentless cold that has been plaguing the office (and all of New York City, it seems) for weeks, I took two days off. Sometimes, when you’re body is running on fumes, you just have to listen to it and slow down.
Growing up, whenever I felt under the weather my mom, grandmother and aunts were always armed and ready with an arsenal of random traditional Chinese remedies. There was always a specific cure for whatever ailed me at the time. Their repertoire included pungent antidotes like Tiger Balm (an old-school, Chinese Vick’s vapor rub on steroids) for when I was congested, and “Dit Da Jao”, a soy sauce-colored herbal wine used to rub on my many bruises (I was a clumsy kid).