Archive | Soups and Stews

“That’s the trendy soup to make”

 

soup

That’s what my brother said when I texted him that I had made this for the previous night’s dinner.

Although it’s definitely not the only thing you can make with butternut squash, 100% of the people I asked at the CSA pick-up yesterday make soup.  And even though I posted a similar recipe almost exactly one year ago, this one checks off so many more boxes.

Whole30?  check…vegan?  check…one step cooking? check again.

Any meal that can be tossed together in a slow cooker and forgotten about is a HUGE WINNER in my book.  This recipe requires no pre-cooking of rice, no fussing, no monitoring.

I followed Gimme Some Oven’s recipe almost exactly, with just a few adjustments.  Other options for garnish include toasted nuts or seeds, croutons, roasted chickpeas, and toasted coconut.

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Slow Cooker Butternut Squash Soup from Gimme Some Oven

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 white onion, diced
  • 1 carrot, diced
  • 1 firm apple (recipe calls for Granny Smith, but I used whatever I had-Fuji maybe?)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 cups vegetable stock
  • 1/2 can coconut milk
  • 1 sprig fresh sage

Place all ingredients in a slower cooker and toss to combine. Cook on low 6-8 hours, or high for 4 hours, or until squash is tender. Remove the sage sprig.

Using an immersion blender, blend the soup until it is velvety smooth. Alternatively, you may blend in batches in a blender.

Stir in the coconut milk.

Garnish with more coconut milk and cayenne to taste.

*Note: I found the soup to be very thick the next day. I added another 3/4 cup of vegetable stock in as I reheated to thin it.

http://fiercelyfresh.com/2016/10/thats-the-trendy-soup-to-make/

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Butternut Squash Soup with Rice and Coconut Milk

squash wild rice soup

Just as there are certain cooks that one knows by name alone-Ina, Jamie, Ree-there are food bloggers who have achieved the same status.  Say the name “Heidi” and one undoubtedly knows you must be speaking of Heidi Swanson, recipe creator and photographer of the site “101 Cookbooks”.  Heidi’s first book, “Super Natural Every Day”, was the first natural foods cookbook I ever purchased and continues to be one of the cookbooks I continually fall back on for great dishes.  Heidi has travelled extensively and I couldn’t wait for her new book, “Near & Far:  Recipes Inspired by Home and Travel”, knowing it would be filled not only with fabulous recipes from her trips abroad, but ethereal photographs as well.

Jimmy Fallon Squash

There are no shortage of butternut squash soup recipes on the internet, but many tend to lean toward the sweeter side.  What drew me to this recipe was the inclusion of a serrano chile, giving it just a slight spiciness.  Heidi recommends serving the soup with a scoop of wild rice, rather than adding it into the soup as I did.  You could even use a different cooked grain, such as farro or barley.

Butternut Squash Soup with Rice and Coconut Milk

Ingredients

  • 1/4 Cup coconut oil
  • 2 medium onions, cut into eights
  • 2 large shallots, halved
  • 1 whole serrano chile, stemmed
  • 1 Tbsp sea salt
  • 2 1/2 pounds butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 8 cups vegetable broth
  • 2 tsp fresh grated or pureed ginger
  • 2-4 cups cooked wild rice blend (I use Royal Blend brand)
  • toppings such as toasted nuts or croutons

Cook the wild rice while you make your soup. I steam mine in my rice cooker (2 cups of rice to 3 cups of water).

Melt the coconut oil in a large pot over medium-high heat. Add the onions, shallots, serrano, and salt. Cook until softened, about 7-10 minutes. Add the squash and the broth. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove from heat, puree with an immersion blender until smooth. Stir in the ginger and coconut milk. Add the cooked rice and season with more salt to taste. Top with toasted pumpkin seeds, pepitas, croutons, or yogurt.

http://fiercelyfresh.com/2015/10/butternut-squash-soup-with-rice-and-coconut-milk/
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White Bean Spinach Soup with Tortellini

White bean spinach soup

Me and tomato soup go way, way back.

When I was pregnant with my son, all I wanted the first trimester was tomato soup and grilled cheese.  Pretty straightforward, right?  Not homemade tomato soup…the canned Campbell’s condensed variety with rice.  It was easy enough that my husband could prepare it for me.  It was just about all I could stomach those first few months, but after a prenatal visit at which I lost (rather than gained weight), the doctor told me I had to increase my calories.  He gave me permission to eat lots of ice cream and I never lost weight again that pregnancy.

Off subject, I know…but my love for tomato soup has not waned and I’m always game to try a new variation.

A few notes about variation:

-Use whatever stock you’d like:  vegetable to keep it vegetarian, chicken is delicious, and beef definitely adds richness

-feel free to use a cheese or meat tortellini.  You could even use a short non-filled pasta, such as ditalini

-kale, spinach, chard-any of these would work

-I highly recommend cooking your own beans.  You can buy them from bulk bins, cook a large batch, and freeze them.  You can find everything you need to know about cooking your own beans here  or here  (you can even cook them in a slow cooker or the oven!)

White Bean Spinach Soup with Tortellini

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp tomato paste
  • 12 ounces fresh spinach, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups vegetable stock (see note above)
  • 3 1/2 cups cooked cannellini beans (or 2 cans, drained and rinsed)
  • 12 ounces cheese tortellini
  • 1/3 cup freshly grated parmigiano-regianno cheese

Heat a large pot over medium-low heat and add olive oil and butter. Add onion, stir to coat, and cook until softened, about 5 minutes. Stir in garlic, paprika, salt, pepper and tomato paste. Cook for 5 more minutes. Stir in the fresh spinach, stirring continuously until it wilts. Add the crushed tomatoes, beans, and stock. Increase heat and bring soup to a simmer. Simmer uncovered for 5 minutes Add the tortlellini and cook according to package directions (about 5 minutes or so). Stir in the grated cheese before serving.

http://fiercelyfresh.com/2014/11/white-bean-spinach-soup-with-tortellini/

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