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Nov 05, 2024

Sunday Paper Recommends—Week of October 27, 2024

This week at The Sunday Paper, we're sharing a new documentary, event, and recipe that we believe will add inspiration to your days. We also included our Book of the Week coupled with a fantastic

This week at The Sunday Paper, we're sharing a new documentary, event, and recipe that we believe will add inspiration to your days. We also included our Book of the Week coupled with a fantastic interview with its author. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations

We know of the critical importance of second-wave feminism and the women who transformed America during that time, but did we ever imagine how vital, imperative, and needed their stories would be today? Thankfully, journalist Clara Bingham has written a book that spotlights that time and its iconoclasts. In The Movement: How Women's Liberation Transformed America, Bingham takes us back to 1963 through 1973 and offers the incredible stories of women who charged forth and fought for their rights. Sunday Paper contributor Nancy Steiner interviewed Bingham for this exclusive story. In her piece, Steiner details how much of a contribution to women's history The Movement is, and how the journey of writing it evolved Bingham in countless ways. You can read the Sunday Paper exclusive essay here.

In honor of World Series Season, why not sit down with a riveting multi-episode documentary about the 2004 Championship featuring the cursed Boston Red Sox and the A-Rod- and Jeter-era New York Yankees? The Comeback, currently streaming on Netflix, captures this feel-good, Cinderella story of the 2004 Red Sox bouncing back from 0-3 to win the World Series for the first time in 86 years. The docuseries includes three episodes featuring interviews from iconic Red Sox players such as Pedro Martinez and Kevin Millar.

Food writer, cook, and publicist Jill Daniel launched Happy Women Dinners in 2017 to bring women together for inspirational, organic dinners featuring exclusive speakers who focus on women’s growth and empowerment. Held in various locations at private homes in LA, Nashville, Philadelphia, Washington, D.C. and more, these dinners have featured thought leaders and authors like Eve Rodsky and Dr. Judith Orloff. If you’re in the LA area, don’t miss an exciting event on November 3 with Boy Mom author Ruth Whippman, who will be discussing how to raise emotionally strong men with supermodel and Open Field author Paulina Porizkova.

Golden Curry Coconut Butternut Squash Soup

SERVES 4 TO 6 PREP TIME: 15 MINUTES COOK TIME: 1 HOUR 30 MINUTES

I love a simple, silky-smooth butternut squash soup but I REALLY love pairing the sweet squash with rich, creamy coconut milk and peanut flavor. Add some warming curry spices and a sprinkling of honey-roasted peanuts, herbs, and a little hint of spice on top and I’m in love. Soak it all up with warm naan and you’ll be in heaven, too.

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Roast the butternut squash: Place a towel on your counter and place a cutting board on top; this will help keep it from sliding. Use a sharp knife to cut off both ends of the butternut squash (about ½ inch off each end). Place the squash upright and cut vertically down the middle. Use a spoon to scoop out the seeds. Place the halves on the baking sheet, drizzle with 1 tablespoon of the olive oil, and use your hands to rub the squash all over with oil, then place flesh-side down and roast until the squash is very tender, about 1 hour (you should be able to pierce it easily with a fork). Cool for at least 10 minutes, then scoop out the flesh, transfer it to a high-speed blender, and set aside without blending (if you don’t have a high speed blender, put the squash in a medium bowl for now). Discard the peel.

3. Cook and blend the soup: In a large pot, warm the remaining 1 tablespoon of oil over medium heat. Once the oil is hot, add the onion and sauté, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, ginger, turmeric, curry powder, and cayenne (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Transfer the mixture to the blender with the butternut squash, then add the broth, coconut milk, peanut butter, salt, and pepper to taste. Protecting your hand with a dish towel, crack the lid slightly away from you to let the steam escape. Blend on low, then gradually increase the speed to high and blend until completely smooth and creamy, 1 to 2 minutes. (Alternatively, you can skip the blender and add the butternut squash, coconut milk, broth, peanut butter, salt, and pepper to the large pot with the onions and use an immersion blender to blend the soup until smooth.)

4. Pour the puree back into the large pot you used to cook the onions and place over medium heat. Bring to a simmer and cook until the soup reaches your desired thickness, 15 to 20 minutes. If the soup is too thick for your liking, stir in a little more broth a splash at a time. Taste and adjust the seasoning of the soup as necessary, adding another tablespoon of nut butter if you like, or a squeeze of fresh lime juice (if using).

5. Top and serve: Ladle the soup into bowls and top with cilantro, peanuts, a spoonful of Greek yogurt (if using), and hot sauce. Serve with naan.

6. To store: Cool completely, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. For freezing instructions, see page 20.

Sunday Paper Exclusive Tip:To safely cut a butternut squash: Use a sharp knife to cut off both ends of the butternut squash. You’ll cut about ¼ to ½-inch off each end so that there is no stem. You’ll be left with butternut squash that is flat on both sides so that it’s easier to prop up for the next step. Next, place the butternut squash upright or vertically with the larger side down on a wooden cutting board that’s very secured to your counter. Because you’ve cut the ends off of the squash, it should be nice and stable. You do not want the cutting board or squash to wobble as you cut it. Cut the butternut squash vertically down the middle with a sharp chef’s knife.

SQUASH1 (2-pound) butternut squash2 tablespoons extra-virgin olive oil1 medium yellow onion, chopped3 garlic cloves, minced1 tablespoon grated fresh ginger1 tablespoon grated fresh turmeric (or sub ½ teaspoon ground turmeric)1 tablespoon curry powder¼ teaspoon cayenne pepper (optional, for a kick of heat)3 cups vegetable broth, plus more as needed1 (15-ounce) can light coconut milk2 tablespoons natural creamy peanut butter or cashew butter, plus more to taste1 teaspoon kosher salt, plus more to tasteFreshly ground black pepperFresh lime juice (optional)

TOPPING AND SERVING½ cup chopped fresh cilantro¼ cup chopped honey-roasted peanuts or cashews½ cup plain whole-milk Greek yogurt (optional)Hot sauce or chile crispWarm naan (I like Stonefire) make it your way

TO MAKE DAIRY-FREE: Skip the yogurt and top with more coconut milk.

TO MAKE VEGAN: Use roasted peanuts or cashews instead of honey-roasted and skip the yogurt. This soup works wonderfully with pumpkin or kabocha squash

TO MAKE IT NUTRIENT DENSEStir in 1 cup of cooked green lentilsand 2 cups of spinach to the soupin step 4 for an additional boost offiber and plant-based protein.

Reprinted with permission from The Ambitious Kitchen Cookbook by Monique Volz copyright © 2024. Photographs by Kristin Teig. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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By The Sunday Paper Team