Roast Butternut Soup

I know, I know. ANOTHER butternut squash recipe? I should be getting some kind of commission from the Butternut Council of America. I am so googling to see if that exists after I finish this post.

So, you know what they say. Soup: it’s what’s for dinner. Or at least, that’s what my poor, long-suffering husband says every time there’s a grey sky. Besides – Costco had two packs of these bad boys. On a cold day, this is a win/win, people.


Roasting concentrates the flavor and brings out the sweetness of the veg. Add some earthiness with the celery and the thyme, and the tartness from the apple, and this is simple goodness all around. Shall we?

Roast Butternut Squash Soup
1 butternut squash, peeled and cubed
½ large (or one small) white onion, large dice
1 small green apple, peeled and diced
1 stalk celery, diced
2 Tbsp olive oil
1 Tsp. dried thyme
S&P
1 ½ to 2 quarts chicken (or veg) stock.

Toss together everything but the stock on a parchment-lined baking sheet. Roast 375* for about an hour
The last twenty minutes, bring one quart of the stock to boil, then reduce to simmer to keep it hot. When the squash et al are done (fork tender, nicely caramelized), toss it all in the pot. The stock should just cover everything (add more if needed). Take a stick blender to it, puree, consume. Add more stock if you’d like a thinner soup.

Or – keep the squash in the fridge, and bring to boil and puree later when you’re ready to eat. It’ll keep in the fridge for several days (as will the soup once it’s done.) If you freeze this one, expect some water separation at the thaw. You can do it, I just wouldn’t recommend it.


I garnished mine with a little greek yogurt and some toasted walnut – butter would also be delish.

P. S. That Butternut Council of America does not exist. I must confess to being disappointed, although another smartass food blogger had the same idea back in 2013. So there’s that.

Butternut Coconut Curry Soup

November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
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I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
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This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
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Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish

Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.) butternuecoco2med
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
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Bon apétit!

Herbed White Bean Tomato Stew

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It finally happened. Stepping outside in the morning one day last week, I could feel it. The air was cool(er?). Summer is leaving. Then, we had a rainy day. And as Himself will tell you, I’ll use that as an excuse to make soup every time. Even if it’s 85*. But, c’mon – after 104*, the eighties are practically cold. It’s all relative, man.
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Every time I start to make soup, two thoughts come to me. The first is Joan Cusak’s character Marcella in Grosse Pointe Blank, trying to explain a recipe to a friend on the phone, “No, I, it’s not going to be a boring soup! It just, that’s just the base! Carrots and celery are just a base of a soup!”
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The other is that genius Beth over at Budget Bytes, who taught me whenever I’m making a mirepoix for a soup to double it and freeze half so the next time it’s like a little time-saving gift waiting for you in the freezer.

This was quick and yummy. Drizzle it with a little balsamic vinegar before serving.
Bon apétit.

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Herbed White Bean Tomato Stew
Ingredients
5 celery stalks, chopped
2 large carrots, sliced for soup
½ white onion, diced
A fingerwidth of fresh thyme with a couple sprigs of parsley tied in a bouquet garni
1 28oz can diced San Marzano tomatoes
2 cans drained low-sodium cannelini beans
1 Tbsp. sugar
1 quart chicken broth (or veg if you don’t do the meat stuff)
¼ c good olive oil
1 cup dry red wine

In a large soup pot, sweat the celery, onion, and carrots in the olive oil. Add the rest of the ingredients, plus half a tomato can of water. Raise heat to medium and simmer for half an hour. (Remove the garni before consuming.)

And, btw, the fresh thyme and the San Marzano’s are really essential. Spring for the toms, for this and your pasta sauce. You will be glad. Safeway has them under their house label, so they’re not insanely expensive. They really do make a difference.

Chorizo Lentil Soup

“Hmmm….how do I photograph lentils to make them look appetizing?” Another item to file in the “shit I never thought I’d hear myself say” folder.  But, seriously. How?

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I guess you are going to have to take my word for it.  In the winter I am often obsessed with an italian sausage and lentil soup created by that genius Beth at Budget Bytes.  It was cold. Any rainy. And a hearty bowl sounded just perfect! Plus, I’ve been trying to find that “just right” bread recipe……it was destiny.  (More on the bread next week…)

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Billy bought some chorizo for our breakfast mini omelettes, and I started to think how good that would taste with lentils. (The chorizo, you guys, not the omelettes.) So, poof! Soup!  Make some. It’s fairly quick and easy. Himself can’t have carrots anymore, so the base is stock, onion and celery only.  Feel free to add two peeled carrots sliced for soup.  And, this does work with Soyrizo – you just have to add it at the end with the spinach.

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This is made with Mexican style chorizo, by the way, not the Spanish kind. Although that would also be very tasty. And, for chrissakes, get the pork.  Unless you go the soyrizo route – but we’ve already talked about that.  As a reformed vegetarian, I can’t bitch now.

 This soup is awesome. And easily serves four very hungry people, add some good bread and salad and it’s show time.
Ingredients
½ # pork chorizo, cooked. Use the good kind that’s lean. It makes a difference. (or, use Soyrizo)
½ # lentils. I used green, but yellow or orange would be tasty if creamier.
½ white onion, in ½” dice
3 stalks of celery, sliced in soup chunk size
2 quarts chicken or pork stock
½ package frozen chopped spinach
S&P to taste
Instructions
Wash and pick through the lentils. Rocks and bad bits are rare these days, but not impossible.
In a large stock pot, brown the meat. If you didn’t listen and got greasy chorizo, drain it. Toss in the veg and sauté with the meat for a couple minutes. Pour in the lentils and the stock. Simmer about an hour. (Or on low in the crock pot while you’re at work. If you use a crock pot, only use 1.5 qts stock). Ten minutes before serving, take the stick blender to half the pot. This breaks ups some of the lentils and thickens the soup. Then, add the spinach give it a stir and set the dinner table. (If you’re going the Soyrizo route, add it now.)
Notes
Serve with lime and hot sauce. Or a sprinkle of smoked paprika and sliced bitter olives. Or with a drizzle of olive oil and balsamic vinegar. You get the idea. You are going to LOVE this.

Servings 4
Calories 228
Fat 9 g
Sodium 830 mg
Carbs 21 g
Protein 16 g

Curried Lentil Soup

3/8/15 – Alas, dear friends, this post was also hacked. And I did not see it before I had the back up version restored. So…..we have some pictures, and the recipe….
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Curried Lentil Soup
Serves 8
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
355 calories
24 g
68 g
26 g
8 g
15 g
381 g
438 g
7 g
1 g
8 g
Nutrition Facts
Serving Size
381g
Servings
8
Amount Per Serving
Calories 355
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 15g
77%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 68mg
23%
Sodium 438mg
18%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
9%
Sugars 7g
Protein 8g
Vitamin A
95%
Vitamin C
17%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1# green lentils
  2. 3 carrots, peeled and in soup-sized discs
  3. 2 Tsbp. unsalted butter.
  4. 2 potatoes, peeled and in 1" dice
  5. 1/2 large white onion, in 1/2" dice
  6. 2 celery stalks, in soup-sized discs
  7. 2 quarts chicken stock
  8. 1/4 c. Patak's mild curry paste
  9. Chopped cilantro and sliced lime for garnish
Instructions
  1. Rinse and inspect the lentils for any undesirables.
  2. In a large soup pot, heat the butter on medium and add the onion and potato. Cook until the onions begin to get clear around the edges and the spuds have absorbed some of the butter.
  3. Add everything but the garnish to the pot, simmer on medium-low for about forty minutes.
  4. It's done when the lentils are tender.
  5. Take your stick blender to one side of the pot and blend about half - this makes for a creamier soup.
Notes
  1. Buy the curry paste. It is FAR superior to the powders.
beta
calories
355
fat
26g
protein
8g
carbs
24g
more
Bucket of Yum http://bucketofyum.com/