Tag Archives: Soup

Roasted Butternut Squash Soup

December 3, 2013

butternut squash soup

We spent Thanksgiving away from home (in Utah, for my sister’s wedding) and I didn’t cook a thing. Not even rolls or cranberry sauce or anything . My kitchen endeavors for the entire week included scrambling eggs and steaming frozen peas. I cooked for Clara and that was it. But we still ate very well. We dined with friends and family and at our favorite spots we’ve missed since our college years in those mountains (I say that as if was so long ago and we aren’t still students, technically. We left Utah five years ago and my husband will graduate this June for the last time. ever. hopefully.)

My aunt made the most impressive Thanksgiving dinner: We had turkey and stuffing and salad and potatoes and green beans. Rolls and tart cranberries. Pumpkin and apple pie and whipped cream. So I clearly wasn’t needed. And I enjoyed being cooked for all week. (Which never occurs in this house. I tried to think of the last time Dustin cooked for me. I can’t remember it ever happening.)

There are so many variations on butternut squash soup. Many of them are delicious. But if you only want one- this would be it. It’s completely simple and yet sophisticated enough that it could be dressed up with whatever flavors you’re in the mood for. The base recipes consists of roasted butternut (roasted whole for ease), onion, garlic, apple, and sage. I added a pinch of nutmeg and couple teaspoons of maple syrup to bring out the sweetness of the squash. You could throw in more vegetables (celery, carrots), replace the apple with a pear, or amp up the spices as you please (I’m thinking allspice, cumin, curry, cinnamon, or cayenne all sound amazing). It can easily be made vegetarian (choose vegetable broth) or vegan/dairy-free (replace the cream with coconut milk and the butter with coconut oil).

I actually made this soup before we left on our trip. We ate it several days in a row and then I thawed the remainder (it makes a big potful), which we devoured shortly after coming home. I had been looking forward to those leftovers and they were just as delicious as the first few times. Oh, and I recommend serving it alongside some crusty bread or grilled cheese. We made these sage-Gruyere croutons (with a mixture of cheddar, fontina, and Gruyere) and it was heavenly.

p.s. If you haven’t yet noticed- the new Recipe Index is up and running! Every recipe includes a thumbnail photo and it’s much more user-friendly. Note that because I have so many (over 600!) recipes, each is only included once, under its most applicable category (determined by me). So for example, Barbecue Chicken Pizza does contain chicken, but can be found under Pizza. And you can still view the full list version here.

Roasted Butternut Squash Soup

INGREDIENTS

4 lbs butternut squash (about 2 medium), halved lengthwise and seeds removed
2 Tbsp. butter (or coconut oil)
1 Granny Smith apple, peeled, cored, and chopped
2 cloves garlic, minced
1/2 yellow onion, chopped
1 Tbsp. fresh sage, chopped
2 1/2 cups low-sodium chicken or vegetable broth
2 1/2 cups water
~1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup heavy cream or half and half (or coconut milk)
1/8 tsp. ground nutmeg
2 tsp. pure maple syrup (optional, but recommended)

DIRECTIONS

1. To roast the squash, preheat oven to 425. Line a large baking sheet with aluminum foil and coat with cooking spray. Place the squash cut-side-down on the prepared baking sheet and roast in preheated oven until knife-tender, 45-60 minutes. Remove from the oven and set aside to cool. Once cool enough to handle, scrape the flesh from the squash and discard the skins.

2. Meanwhile, melt the butter in a large pot over medium heat. Add the apple, garlic, onion, and sage and cook until softened, about 10 minutes. Add the squash, broth, water, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes. Remove the pot from the heat and stir in the heavy cream, nutmeg, and maple syrup (if using).

3. Using a blender, immersion blender, or food processor, puree in small batches until smooth. Season to taste with salt and freshly ground black pepper and serve.

Serves 6-8.

(Adapted from CHOW)

Turkey Pinto Bean Chili

September 28, 2012

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I’ll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I’m not gonna lie- I’m terrified of what’s coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my “recipe box” all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish’ll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS

1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Mushroom, Sweet Potato, and Smoked Gouda Chowder

April 26, 2012

I fell in love with this recipe long before I tasted it. Just a glance at its list of ingredients and I was infatuated. I had to have it. And as soon as the opportune day (of the dreary cold variety that are meant for soup encounters) presented itself, it was a date. As predicted, this chowder and I got along swell. Who wouldn’t hit it off with a bowl of steaming bits of crispy bacon, chunks of hearty mushroom and sweet potato, and smooth smoky gouda? Creamy and hearty and wholesome. I suppose you could leave out the bacon and make it even healthier (and vegetarian) or use plain ‘ol white potatoes instead of yams. But I wouldn’t bother. This dish is perfect just the way it is.

Mushroom, Sweet Potato, and Smoked Gouda Chowder

INGREDIENTS

6 slices bacon, diced
1 onion, diced
1 lb. cremini mushrooms, sliced
2 large sweet potatoes (about 2 lbs.), peeled and cubed
2 cloves garlic, minced
pinch dried thyme
1 bay leaf
2 1/2 cups vegetable broth (or chicken broth)
1 cup half and half
4 oz. smoked gouda
salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a large pot or dutch oven, cook the bacon until crisp. Remove the bacon and set aside.

2. Add the diced onions and the mushrooms to the bacon fat in the pot. Season with a little salt and pepper, and cook until the moisture released from the mushrooms evaporates and the vegetables start to brown, about 10-15 minutes.

3. Add the sweet potatoes and garlic, stirring to combine. Add the thyme, bay leaf, and stock. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are tender, about 15 minutes. Return most of the bacon to the pot, leaving a little extra to garnish the soup.

4. Remove the bay leaf. Puree as much or as little of the mixture as you want in a food processor, and return the pureed soup to the pot (alternatively, use an immersion blender). Add the half and half and the gouda. Simmer until the soup has heated through and the cheese has melted. Season to taste with salt and freshly ground black pepper. Serve, garnished with the extra bacon.

Serves 4-6.

(Adapted from Our Life in Food)

Summer Vegetable Minestrone

September 8, 2011

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days… just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here’s a healthy and delicious recipe to offset all those sweets I’ve shared with you lately. It’s a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There’s no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS

2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS

1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil.  Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

Chicken Noodle Soup

November 4, 2010

For the last few months I’ve been  making hearty fall dishes, even though outside it still felt like summer. But today it’s dark and rainy and cold. So soup feels just right. I’ll admit that this dish isn’t weeknight material (unless you do the prep ahead of time). It’s a little fussy, considering you have to boil, strain, cool, and skim the stock. But making the stock from scratch is what makes it so wonderful. Once that step is done, the rest is simple.

This is your quintessential chicken soup. No special ingredients, no frills. Made with tender shredded chicken and classic egg noodles. But I’m sure you could easily add to it. Throw in a few extra vegetables. Try a different type of pasta or substitute rice. This base recipe is fool-proof. It’s now my go-to chicken noodle soup.

Chicken Noodle Soup

INGREDIENTS

Chicken Stock:
1 whole chicken (about 3 lbs.), giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole black peppercorns
kosher salt

Chicken Noodle Soup:
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, thinly sliced (I used 3)
2 celery sticks, halved lengthwise and thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) chicken stock (recipe above)
6 oz. whole wheat wide egg noodles
2-3 cups cooked chicken, shredded (I used all the meat from the chicken)
kosher salt and freshly ground black pepper, to taste
fresh parsley, finely chopped for serving

DIRECTIONS

1. To prepare the stock, place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts or 12 cups); too much will make the broth taste weak. Toss in the thyme, bay leaves, peppercorns, and a dash of salt, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes- 1 hour (depending on the size of your chicken), partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, cool before covering and refrigerating it for up to one week or freeze.

4. To prepare the soup, place a large pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper to taste. (This is when I removed the bay leaf and sprigs of thyme.) Sprinkle with chopped parsley before serving.

Serves 4-6.

(Adapted from Food Network)