Tag Archives: butternut squash

Butternut Squash Soup

butternut squash soup

I love butternut squash soup. The creamy, buttery, nutty kind. Don’t get me wrong, I enjoy the creamy squash soup everyone makes this time of year, but in general, I like a little bite to my soup, too.  In other words, I like veggies to be apparent in my soup.

So here is my take on fall butternut squash soup.

Butternut Squash Soup (with a little extra)
Serves 8

* note: use all organic vegetables, preferably from your garden or a local farmer or farmers market.*

You will need:
– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes).  Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1 and 1/2 hours and serve.

To serve:

I think that you will love this version with a nice bite. Serve it with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends.

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Roasted Butternut Squash with Charmoula

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Here’s a perfect fall side dish. In my cookbook Picture Perfect Parties I have a recipe for the most delicious condiment, Charmoula. Charmoula is an herby pesto, perfect for soup, fish, meat and side dishes like roasted vegetables. I recently thought to toss it into my favorite fall vegetable: butternut squash. No surprise… it was absolutely delicious! This side is perfect for a chilly fall evening with a roast chicken or roast beef.

First things first, make up a batch of Charmoula…

Charmoula

1 cup fresh Italian parsley

1 cup fresh cilantro

2 inch piece of ginger

3 cloves of garlic

Juice of 1 lemon

1 cup of oil

Salt and pepper

2 teaspoons coriander seeds

Preparation:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute

*Note is a great herby spicy sauce great with meat and fish, one of my go to recipes

*Note this is best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.

Roasted Butternut Squash with Charmoula

Serves 4

Preheat oven to 400 degrees F

4 cups of cubed squash (cubes should be about 2 inches square)

4 tablespoons of prepared charmoula

3 tablespoons of olive oil

1 teaspoon of salt

Preparation:

Combine the Charmoula, oil and salt in a large bowl.

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Add the cubed squash and toss with a spoon

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Place the marinated squash into a 12″x 8″ baking dish.

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Place into the oven for 1 hour until golden brown.

Serve warm

#Sundaysupper: Chicken with Hot Peach Jam, Pickled Watermelon Rind, Collards with smokey mushroom salt, Roast Butternut Squash with Charmoula

it was a really delicious Sunday Supper!

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