Butternut Squash-Sweet potato & mushroom soup

INGREDIENTS:

  Butternut Squash, peeled and cut into 1” pieces

  Sweet potatoes, peeled and cut into 1’ pieces

  White mushrooms, sliced

  Vegetable or chicken broth

  Garlic, onion

  Olive oil

  Butter

  Fresh parsley, finely chopped

  Sage leaves

  Brown sugar

  Cinnamon powder

  Yogurt or sour cream

 

 PROCESS:

In olive oil over high heat cook the mushrooms and onion, stirring frequently, until caramelized.  Remove and set aside.  In large pot cook onion and garlic in olive oil and butter until soft.  Add the broth (enough to generously cover the veggies), squash, potatoes, and herbs, and cook until they are soft enough to mash.  Add about 2/3s of the mushrooms and purée in food processor or with an immersion blender.  Continue to simmer on very low heat, adding about 2-3 tablespoons of brown sugar and several sprinkles of cinnamon.

Serve with a topping of the parsley, a spoonful of the remaining mushrooms, and a dollop of yogurt or sour cream

NOTES:

For a richer, creamier soup add heavy whipping cream, with or without yogurt, after the soup is pureed.

The amounts of the ingredients are not fixed, depending on the size of the potatoes and squash.  I use two medium-large potatoes and a small squash.

I NEVER IMAGINED

That Cauliflower and Brussels sprouts would be the foundation of a great pasta dish.  I suppose this only proves that we are never too old to learn something new.

It began when P and I decided to pursue a more plant based diet, which meant scrambling for new dishes to replace our usual fare…pasta with a little of everything else.  Over the past few months I’ve been learning new ways to prepare both familiar and unfamiliar ingredients.  We’ve even gone so far as to learn to enjoy whole-wheat pasta!

The current edition of La Cucina Italiana contained a recipe for a pureed Cauliflower soup served with sautéed Brussels sprouts.  I tried it 2 nights ago and it was quite good, something we would certainly have again, which we did last night, but in a slightly different setting.

We were going to the theater to see West Side Story, and I wanted something quick and simple to prepare for an early dinner.  Normally this would have been pasta with aglio olio crudo, but since we were limiting our olive oil intake that was not an option.  Browsing the contents of the fridge I saw the leftover soup, which had thickened a bit overnight, and the dinner question was resolved.

The Cauliflower-Leek soup with Brussels sprouts made a perfect sauce for Al Dente Pasta brand egg Pappardelle, served with freshly grated Parmigiano cheese.

I look forward to trying this again with other pureed soups.

INGREDIENTS:

Cauliflower – small florets

Leek – white and light green stem cut crosswise into thin slices

Olive oil

Salt

Vegetable broth

Brussels sprouts

Whole milk – (I used fat free)

Fresh Dill

PROCESS:

Cook the Leek and Cauliflower in the broth, salt, and milk until the Cauliflower is soft, about 30 minutes.  Puree and keep warm.

Cook the Brussels sprouts in boiling water for 5 minutes, drain and cool in cold water, and cut into quarters.  Place them in a skillet with olive oil and salt and cook until they start to turn a golden brown.

Add the Brussels sprouts to the pureed soup and continue cooking for another 3-4 minutes before serving, sprinkled with fresh Dill

FALLING IN LOVE WITH BUTTERNUT SQUASH

It is still early in the relationship, but I have a strong sense that it is going to grow into something very special.  We were meant for one another, and I can imagine the day when it proudly stands along side of pasta and me.  (Let me assure everyone that my relationship with pasta is very secure and will not be threatened by the squash.)

My first personal encounter with BNS was during our pasta quest, when I used it to make a filling for ravioli; it was a passing affair, and only recently have we begun a more sustained relationship as Patience and I have shifted to a more plant based diet.  Currently we are on soup kick, combining the BNS with carrots and sweet potatoes, and creating a variety of soups by adding salmon or smoked salmon (really good!), toasted Kale flakes, or serving the soup over slices of roasted cabbage.  Of course the variations are unlimited, and always served with fresh graded Reggiano Parmigiano cheese.

I must confess that for a while I was feeling pretty bad, thinking I was cheating on my pasta, but then I remembered the threesome we shared, and once more all was well in our kitchen.

One Butternut squash, two root veggies, and smoked salmon

I’m loving Butternut squash, and tonight I decided to try a variation of a very recent BN squash soup I prepared.  As before, I used a sweet potato and carrots to compliment the squash, but substituted smoked salmon for the pear, and served the soup with a garnish of asparagus, smoked salmon, and fresh Dill.  The result…a totally different aroma and flavor.

 INGREDIENTS:

Butternut squash, peeled and cut into 1’ cubes

Sweet potato. peeled and cut into 1’ cubes

Carrot, peeled and cut into small pieces

Smoked salmon, coarsely chopped

Chicken broth

Olive oil

Butter

Garlic and green onion

Red pepper flakes

Fresh Dill

Asparagus, cooked for 2 minutes in microwave and cut into ½’ pieces

Fresh Dill

Salt and pepper to taste

PROCESS:

Cook the garlic and onion in olive oil until soft – about 5 minutes – then add the vegetables and continue cooking over med-high heat for another 5-10 minutes.  Add the seasoning and enough broth and to cover the veggies, bring to a boil, cover and continue cooking over low heat until the veggies are soft.  Add the smoked salmon and cook for another 4-5 minutes.  Then puree with an immiscible blender or transfer to food processor.

I used a package of thinly sliced smoked salmon, saving a small amount to use as a garnish along with the asparagus.

Place the stalks of asparagus in a shallow dish with about 1 tablespoon of water, cover with plate or plastic wrap and nuke for about 1-½ minutes.  Cut and add to the soup as garnish.

COMMENT:

Modesty prevents me from writing what I really think of this dish…so I will just call it a 10 and leave it at that.  However P says it is a 25…she can say that.  The smoked salmon, asparagus, and dill were made for one another.

1 squash, 2 root veggies, 1 fruit soup

I like soups, and I especially like thick, creamy soup, so Butter Nut squash is quickly becoming a staple in our kitchen.  Last night I thought I would try something a little different (although I am sure that someone, somewhere, at some time has done something similar if not the same.).  Wow, that is a helluva an un-intended alliteration.

The dish has three components:  First, the soup, that is ladled over roasted cabbage (the second), and third, the toasted Kale that is sprinkled over the soup.

THE SOUP

INGREDIENTS:

1.    Butter Nut squash, peeled and cut into 1” cubes

2.    Sweet potatoes, 2, peeled and cut into 1” pieces (equal amount to the squash)

3.    Carrots -2- peeled and cut into small pieces

4.    One pear, peeled and cut into small pieces

5.    Green onions and garlic – coarsely chopped

6.    Fresh dill

7.    Chicken broth

8.    Red pepper flakes

9.    Brown sugar – 2 tablespoons

10. Salt and pepper

PROCESS:

Cook the garlic an onions in olive oil until soft.  Add the pepper flakes, squash, potatoes, and carrots and cook over moderate to high heat for about 5 minutes, stirring frequently.  Then add enough broth to cover the vegetables, plus the chopped dill, cover, and simmer for about 30 minutes.  Add the pear and continue cooking until the veggies are soft. 

Transfer to blender or use an immiscible blender to create a creamy puree.  Return the soup to the pot, add the brown sugar and salt to taste.  Continue cooking over low heat until it is time to serve.  More broth can be added if you think the soup is too thick.

THE CABBAGE AND KALE

INGREDIENTS:

1.    One small to medium size head of cabbage

2.    Kale leafs, coarsely chopped

3.    Olive oil

4.    Salt and pepper

PROCESS:

Mix the kale with the olive oil and seasoning in a bowl until all of it has been coated with the oil.  Spread it out on a baking pan and roast in the oven at 350 degrees until it begins to brown.  It has to be closely monitored because it can quickly become charred.  Remove, drain if needed, and allow it to cool.

Slice the cabbage crosswise in to ¾ inch slices.  Coat each side with olive oil and seasoning and place on a baking sheet in the oven at 375-400 degrees until it begins to develop a golden color.

Place the cabbage in the soup dish and cover with the soup and garnish with the Kale.  Grated Parmigiano is optional.

Both the soup and Kale can be prepared before as much as one day before the meal.