Tag: soup

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JUDI’S RECIPES – WEEK 20 -OCTOBER 20, 2020

OCTOBER 20, 2020

Hi Everybody!

We are wending our way toward the end of the season. Will we miss picking up our vegetables in the street? I think not. Still, our crack Core Group has made it as easy as possible.

This week’s recipe is a soup. It’s a cowboy-style butternut squash soup.

COWBOY BUTTERNUT SQUASH SOUP

1 large butternut squash

1 TBS olive oil

1 large onion, diced

1 medium red bell pepper, diced

2 jalapeno peppers, seeds and ribs removed, diced

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp kosher salt, plus more to taste

1 tsp coriander

1 tsp dried oregano

1 tsp smoked paprika (or regular paprika)

1/2 tsp cinnamon

1/4 tsp cayenne pepper, optional

4 cups vegetable or chicken stock

  • Juice of 1 orange
  • Juice of 1 lime

 

  1. Prick the squash all around. Place it in the microwave and bake for 4-5 minutes, depending on the size of your microwave and the size of the squash. Test it with the tines of a fork, and cook a little longer if it doesn’t feel tender. When it is cooled, cut the squash in half and scrape out the seeds and discard. Then either peel the squash with a peeler, or simply use a spoon to scoop out the flesh, and cube it.

  2. Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until they are translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapenos, and saute until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.

  3. Add the squash and the stock to the pot. Bring it to a boil, and then reduce the heat to medium-low. Partially cover the pot and simmer until the squash is completely soft, about  20 to 25 minutes. Remove the pot from the heat.

  4. Using a stick blender, puree the soup until creamy. Or, let the soup cool slightly, then blend in a blender or food processor.

  5. Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices to taste. If you’d like a thinner soup, stir in up to an additional cup of broth.

  6. Serve with toppings on the side. Leftovers will keep refrigerated for up to 5 days, or frozen for up to 3 months.

HELPFUL HINT: The squash can be cooked a day or two ahead, and refrigerated until you are ready to make the soup.

SOUP TOPPINGS (to be served alongside the soup):

Chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas, chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas

This soup will keep you warm on those cold Autumn nights. I hope you enjoy it.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 17, 2019

SEPTEMBER 17, 2019

Hi Everyone,

As the days get shorter and cooler, we must all acknowledge that summer is over. The first day of Fall is  next Monday, September 23.

So, as we get more root vegetables and other fall produce, a nice hearty soup is in order.

Years ago, I was affiliated with a group that produced a phenomenal acorn squash soup.  I spent years perfecting a copy of that soup, and now I’m going to share it with you. It is a low calorie, extremely low fat, vegan heartwarming brew – perfect for a cool fall afternoon or evening.

 

ROASTED ACORN SQUASH SOUP

INGREDIENTS

1 acorn squash

1 apple

1 small onion

1 large clove garlic

olive oil

2 cups vegetable or chicken stock

salt and pepper

 

DIRECTIONS

1. Preheat the oven to 400 degrees
2. Peel both the squash and the apple and remove core and seeds. Dice both into medium-sized chunks.
3. Peel the onion and cut into large chunks.
4. Place the squash, apple and onion chunks in a roasting pan  or on a baking sheet  with the garlic, unpeeled, and drizzle with a little olive oil. Toss so everything is lightly covered.
5. Roast for approx 30-40 minutes, until the squash is tender and the apple and onion are just starting to brown.
6. Peel the garlic and place everything in a pot along with the stock. Add salt and pepper to taste. Blend until smooth and either serve or freeze until needed.
HELPFUL HINT: An immersion blender is an inexpensive kitchen gadget that allows you to puree the soup easily, without removing it from the pot.
ANOTHER HELPFUL HINT: This is great garnished with a swirl of plain fat free yogurt  or sprinkled with some chopped nuts.

I hope you enjoy this soup as much as I do.

Have a delicious week!

Best,

Judi