Posts tagged ‘soup’

October 27, 2011

Hearty Curry Squash Soup

 

 

Hearty Curry Squash Soup

As Fall peaks, I can’t help but adjust to the cold weather the best way I know how, eating hearty food. Squash is one of the classic fall ingredients that I can’t seem to stop craving. There are so many varieties, and the options are endless, not to mention the great aesthetic qualities of squash. In the past, butternut squash has been my go to for soups, but with such a great selection of squash out there, I wanted to experiment. This recipe is hearty, spicy, and sweet. I know I’m adding this recipe to my winter staples, and you should too!

What you’ll need:

2 Acorn Squash

1 Delicata Squash

1 sweet onion, chopped

1 yam, chopped

3 carrots, chopped

2 stalks celery, chopped

1 box organic low-sodium chicken stalk

2 tbs. butter

1 1/2 tbs. curry powder

1 tsp. cayenne pepper

1 tsp. cinnamon

1 tbs. brown sugar

salt and pepper to taste

Method:

Cut squash in half, spoon out seeds, and place facing down in a baking dish in about a 1/2 inch of water. Bake at 385 for about 30-40 minutes. Remove from oven and set aside.

   

Cooked Squash

While squash is baking, prep all other veggie ingredients. On the stove, heat a large pot with a drizzle of olive oil and butter. Once hot, add all chopped veggies. Let simmer for 20 minutes or so.

Simmerin' Veggies

Once the veggies have cooked down a little, add the chicken stalk, spices and squash meat. Let simmer for 40 minutes to an hour. When it comes to soup, I always like the veggies to simmer for a long period of time, as it seems like the flavor develop best. Once simmered, remove from heat and blend. I use an immersion blender but you could also use a standard blender. Finally, stir in the brown sugar and any extra salt and pepper needed.

Garnish with Cheddar, Salt and Pepper

 AND don’t forget to freeze some of the leftovers for a rainy day!

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September 11, 2011

Mint Pea Soup with Goat Cheese

It may be a little premature for soup season, but I’ve been craving peas and wanted to try this recipe. I originally found this recipe on the Jamie Oliver iPad App. I wanted to take his original recipe and refine it a little. (And by refine I mean, use the resources I had in house.) I added some coconut milk  for sweetness, which was not in the original recipe. I also added canadian bacon to the topping to get that savory flavor without the fat of regular bacon. This is a nice hearty, filling, soup that eases your tummy and leaves you satisfied.

What you’ll need:

2 bags buttered minted peas (I bought these from trader joes but if you can’t find them pre-minted/buttered you can do so on your own by adding the two ingredients)

1 medium onion, chopped

2 celery stalks, chopped

1 medium russet potato

4 cups low-sodium organic chicken broth

1 pad of butter

2 tbs Olive Oil

1/4 cup cream

3 tbs coconut milk

Sea Salt

Pepper

For Topping:

1 slice wheat bread

1/4 cup goat cheese

3 slices canadian bacon, chopped

Method: In a large pot, saute onion, celery, and finely chopped potato in olive oil. Saute for 10 minutes, or until tender. Add broth to veggies. Bring to boil. Once boiling, add bags of peas. Let simmer for 10 minutes. Remove from heat and blend. Once throughly blended, add cream, butter and coconut milk. Season with sea salt and pepper, to taste, and stir.

Veg and Broth boiling

Topping: In a small saute pan heat 1 tbsp olive oil. Once very hot, add chopped bread and canadian bacon. Brown. Remove from heat and toss in goat cheese. Use as garnish to soup. Enjoy!

Yummmmmm......

I’m planning on freezing some of the leftovers to enjoy on a snow day.