This is a lengthy recipe, but it's a great winter soup. It's very hearty and thick and definitely very comforting.
Toasted spice rub
Ingredients:
1/4 cup fennel seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 1/2 tsp crushed red pepper
1 1/2 tsp chili pwd
2 tbsp salt
2 tbsp cinnamon pwd
Cook:
Toast fennel seeds, coriander seeds and peppercorns on medium heat.
Once fragrant, add crushed red pepper and stir quickly.
Hold under exhaust fan immediately and then set aside to cool.
Put mixture into blender w/ chili pwd, salt and cinnamon.
Blend until evenly ground.
Keep in glass jar in a cool, dry place, or freeze.
Roasted squash
Ingredients:
3 lbs butternut squash (1 large squash)
1/2 cup unsalted butter
2 tbsp sage leaves
2 tbsp sugar
1 tbsp balsamic vinegar
1/4 cup dark molasses (can sub. w/ maple syrup)
Ingredients:
3 lbs butternut squash (1 large squash)
1/2 cup unsalted butter
2 tbsp sage leaves
2 tbsp sugar
1 tbsp balsamic vinegar
1/4 cup dark molasses (can sub. w/ maple syrup)
1 tbsp toasted spice rub (see above recipe)
1/2 tsp salt
1/4 tsp black pepper
Preparation:
Preheat oven to 400F.
Peel squash w/ veggie peeler.
Halve lengthwise, discard seeds and cut into inch cubes.
Place in large bowl and season with salt and pepper.
Cook:
Heat butter in skillet.
When stopped foaming, pull away from flame heat and add sage, sugar, vinegar, molasses and spice rub.
Mix well and simmer over low heat for 2 mins.
Pour vinegar mixture over squash and toss well.
Transfer to large baking dish/cookie sheet to hold squash in a single layer.
Place in oven and roast, tossing at least once until tender and caramelized, about 45 mins to 1 hour.
Set aside to cool.
Transfer to food processor and blend until smooth.
Refrigerate.
Soup
Ingredients:
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1 cinnamon stick
4 cups chicken stock
1/2 tsp coriander pwd
Pureed roasted squash (see recipe above)
1/2 cup of Half-n-half (can use fat-free)
2 tbsp E.V.O.O.
1/2 tsp salt
1/2 tsp crushed black pepper
Cook:
Heat oil on medium heat.
Saute cinnamon, onions, celery and carrots until soft, approx. 10 mins.
Season w/ salt and pepper.
Add chicken stock and coriander pwd and bring to a boil.
Stir in squash until smooth.
Simmer for 10 mins.
Discard cinnamon stick and puree until smooth, or you can leave it chunky if that is how you like your soup.
Stir in half-n-half once done.
ENJOY!
1/2 tsp salt
1/4 tsp black pepper
Preparation:
Preheat oven to 400F.
Peel squash w/ veggie peeler.
Halve lengthwise, discard seeds and cut into inch cubes.
Place in large bowl and season with salt and pepper.
Cook:
Heat butter in skillet.
When stopped foaming, pull away from flame heat and add sage, sugar, vinegar, molasses and spice rub.
Mix well and simmer over low heat for 2 mins.
Pour vinegar mixture over squash and toss well.
Transfer to large baking dish/cookie sheet to hold squash in a single layer.
Place in oven and roast, tossing at least once until tender and caramelized, about 45 mins to 1 hour.
Set aside to cool.
Transfer to food processor and blend until smooth.
Refrigerate.
Soup
Ingredients:
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1 cinnamon stick
4 cups chicken stock
1/2 tsp coriander pwd
Pureed roasted squash (see recipe above)
1/2 cup of Half-n-half (can use fat-free)
2 tbsp E.V.O.O.
1/2 tsp salt
1/2 tsp crushed black pepper
Cook:
Heat oil on medium heat.
Saute cinnamon, onions, celery and carrots until soft, approx. 10 mins.
Season w/ salt and pepper.
Add chicken stock and coriander pwd and bring to a boil.
Stir in squash until smooth.
Simmer for 10 mins.
Discard cinnamon stick and puree until smooth, or you can leave it chunky if that is how you like your soup.
Stir in half-n-half once done.
ENJOY!
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