It's about soup weather here! Share your favorite/best soup recipes please!
This one will be first up for me this year:
Temptd2's Indian-influenced Butternut Squash Soup
2 pound butternut squash
1 medium onion, chopped
4 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 tablespoons coconut oil
1/2 cup white wine
1 tablespoon chicken stock paste or granules or 3 chicken bouillon cubes
1 quart water
1 can regular or lite coconut milk
1 tablespoon vindaloo paste (or other curry paste you like)
1/2 teaspoon garam masala powder
1/4 cup fresh cilantro leaves and stems, coarsely chopped
Salt and pepper to taste
Chile pepper flakes to taste (optional, depending on how hot you like things!)
Poke a couple holes into the cavity of the butternut squash. I try to get one that is mostly "neck" and not much "bulb" end. Roast in a 350* oven til tender when pierced with a sharp knife or cooking fork. Remove and let cool. Cut squash in half, remove and save the seeds; peel and cut squash into cubes about 1 to 2". Set aside.
Heat the oils in a 6 quart stockpot. Add the onion and stir to coat, then cook over medium heat til just becoming translucent. Add the chopped garlic and cook til tender but not browned. Add the squash cubes and stir to coat with the oil, let cook a couple minutes.
Add the chicken stock paste, vindaloo paste and garam masala to the pan - stir well to loosen up the pastes and coat the veggies. Let cook a couple minutes. Add the white wine and bring to a fast simmer - let cook til the wine has reduced slightly. Add the water and coconut milk and the cilantro, and some freshly ground pepper and about a teaspoon of salt. Add some chile flakes too if you want them. Bring back to a simmer and let it cook about 10 to 20 minutes over low to medium heat, covered. Stir occasionally to keep it from scorching.
Use an immersion blender and remove pan from heat, then blend til everything is pureed and pretty smooth. You can also transfer the soup to a blender to do this part if you don't have an immersion blender - it may take a a couple batches though. Taste and adjust seasonings.
Serve with a dollop of yogurt or sour cream, if you like, and/or a couple fresh cilantro leaves, and/or sliced green onions; and we happen to like bacon bits in ours!
Makes about 10 cups.
This one will be first up for me this year:
Temptd2's Indian-influenced Butternut Squash Soup
2 pound butternut squash
1 medium onion, chopped
4 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 tablespoons coconut oil
1/2 cup white wine
1 tablespoon chicken stock paste or granules or 3 chicken bouillon cubes
1 quart water
1 can regular or lite coconut milk
1 tablespoon vindaloo paste (or other curry paste you like)
1/2 teaspoon garam masala powder
1/4 cup fresh cilantro leaves and stems, coarsely chopped
Salt and pepper to taste
Chile pepper flakes to taste (optional, depending on how hot you like things!)
Poke a couple holes into the cavity of the butternut squash. I try to get one that is mostly "neck" and not much "bulb" end. Roast in a 350* oven til tender when pierced with a sharp knife or cooking fork. Remove and let cool. Cut squash in half, remove and save the seeds; peel and cut squash into cubes about 1 to 2". Set aside.
Heat the oils in a 6 quart stockpot. Add the onion and stir to coat, then cook over medium heat til just becoming translucent. Add the chopped garlic and cook til tender but not browned. Add the squash cubes and stir to coat with the oil, let cook a couple minutes.
Add the chicken stock paste, vindaloo paste and garam masala to the pan - stir well to loosen up the pastes and coat the veggies. Let cook a couple minutes. Add the white wine and bring to a fast simmer - let cook til the wine has reduced slightly. Add the water and coconut milk and the cilantro, and some freshly ground pepper and about a teaspoon of salt. Add some chile flakes too if you want them. Bring back to a simmer and let it cook about 10 to 20 minutes over low to medium heat, covered. Stir occasionally to keep it from scorching.
Use an immersion blender and remove pan from heat, then blend til everything is pureed and pretty smooth. You can also transfer the soup to a blender to do this part if you don't have an immersion blender - it may take a a couple batches though. Taste and adjust seasonings.
Serve with a dollop of yogurt or sour cream, if you like, and/or a couple fresh cilantro leaves, and/or sliced green onions; and we happen to like bacon bits in ours!
Makes about 10 cups.
I love parsnips.
