Tag: soup

Butternut Squash Soup

March 31, 2010
by Gary Huber
Butternut Squash Soup
Recipe Type: Entree
Author: Coryanne Harrigan
Ingredients
  • 1 medium to large butternut squash
  • 3 T. unsalted butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 t. minced fresh ginger
  • 6 c. chicken or vegetable stock
  • 1 ½ t. salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Halve and seed the squash.
  3. Oil a baking sheet and place the squash on it cut-side down.
  4. Bake until it can be easily pierced with a fork, about 1 hour.
  5. Let cool, then scoop the pulp from the squash skin and discard the skin.
  6. Melt butter in a soup pot over medium-low heat.
  7. Add leeks and ginger and cook, stirring, until tender but not browned.
  8. Stir in the squash pulp along with 4 c. of stock; bring to a simmer and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon.
  9. Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
  10. Return to heat and stir in remaining stock and salt.
  11. Heat through and serve.

Summer in Winter Chili

March 31, 2010
by Gary Huber
  • ½ cup dried kidney beans
  • ½ cup dried black beans
  • 1 dried chipotle pepper
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 quarts canned tomatoes
  • 1 cup frozen sweet corn
  • Chili powder, to taste
  • Salt and Pepper, to taste

    Place dried beans into a large bowl and add enough water to cover the beans by 1-2 inches.  Let sit for 8 hours or overnight.    Drain and rinse beans in cool water.  Place beans into a medium-sized saucepan along with 2 cups of water.  Add 1 dried chipotle pepper.  Turn heat to high, bring to a boil.  Reduce heat, cover and simmer for approximately 1 hour.  Test for doneness.  Once beans are done, remove from heat and let cool with the lid off.  

    Melt butter in a large skillet or stockpot.  Add beef and brown over medium heat.  Add chopped onion and garlic and stir.  Let cook another 4-5 minutes until onion and garlic soften.  

    Add tomatoes along with their juice to the beef.  Add beans and their cooking juice and heat through over medium-low heat.  Add the corn and let chili heat through again.  Finally, add chili powder, salt and pepper to your liking.  
      

—Adam and Lucy Cameron, Thistles & Clove

 

Butternut Squash and Ginger Soup

March 31, 2010
by Gary Huber
  • 1 medium-to-large butternut squash
  • 3 tablespoons butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 teaspoons minced fresh ginger
  • 6 cups chicken or vegetable stock
  • 1½ teaspoons salt

Preheat oven to 400 degrees F. Halve and seed the squash. Oil a baking sheet and place the squash on it, cut side down. Bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the skin and discard skin.

Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned. Stir in squash pulp and 4 cups of stock; bring to a simmer and cook 20 minutes, stirring occasionally and breaking up squash with a spoon.

Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.

Return to heat adn stir in remaining stock and salt. Heat through and serve.