Collective Cookbook

Delicata Squash Soup
3 Shallots
3 Cloves of Garlic
1/2 Small Head of Cabbage
2 Tab Fresh Cuban Oregano
2 to 3 Delicata Squash
Dash of Salt and Garlic Powder
1/2 Cup Red Lentils
2 Tab Lime Juice
2 Tsp Ghost Pepper Sauce
1 Rapunzel Vegetable Bouillon Cube
1 Cup White Cheddar Cheese/Grated
Salt and Pepper to Taste
Broccoli Rabe Sprouts or Spring Onions
Additional ingredients, to be consumed while cooking:
A glass of red wine and a listen to Alice Coltrane’s Transcendence.
Lightly sauté thinly sliced shallots and garlic. Then add the cabbage. When the cabbage is almost done, I like mine a bit crisp, add the julienned Cuban oregano. Cut the Delicata Squash in half, scrape out the seeds, and cut in 3 inch pieces. Cook the squash in a 4 quart pot of salted garlic water, just to cover – use enough squash to fit into the 4 quart pot, no more. Cook till tender, drain (saving the water), cool, and then spoon the squash from the peel. Purée the squash with the cooking water using an immersion blender. Add the lentils and simmer until almost done. Then add the cabbage mixture, lime juice, pepper sauce, bouillon cube, and cheese. Continue cooking until the lentils are tender. Add salt and pepper. Serve topped with spring onions or sprouts.