Butternut Squash Soup with Curry

The first time I tasted this soup was at my friend Joyce’s house. She had made it for lunch & I fell in love with it. Smooth & sweet with a bit of spice, it is really wonderful. Continue reading “Butternut Squash Soup with Curry”

Butternut Squash Soup with Coconut

This recipe is from the Cooking New York Times. It is delicious. The recipe calls for cutting up some red onion & kale, sautéing it & adding it to the soup as a garnish. This was good, but in the future I might just eat the soup without the kale/onion. Both of these were good on their own. Certainly, adding the kale to the soup bumps up its nutritional value.  We had some kale saute left-over, ate it as a side dish with some beef & really enjoyed it like that! I will try to remember to make that again as a side. I am getting a bit tired of kale salad so this is a good way to eat kale…cooked! I will put the link to the recipe here but the website asks you to sign up to the page & I am in no way suggesting that anyone do that. I like getting recipes from Cooking NY Times & usually enjoy the recipes I decide to make form this site. I am putting the ingredients here & the method as I made the recipe.  The butternut squash is roasted in the oven then added to the rest of the ingredients for the soup. This cuts down the time the soup has to cook in the pot. I put the squash in the oven while I got the other ingredients ready for the soup & made the rest of my dinner as well. We all loved this soup & I will make it again.

Here is the link to the original recipe

 

https://cooking.nytimes.com/recipes/1015484-coconut-butternut-squash-soup?join_cooking_newsletter=false&register=facebook

 

Here is the recipe

Butternut Squash Soup with Coconut

Ingredients

1 butternut squash *** mine weighed 2 pounds whole

2 tbsp oil

1 large yellow onion, diced

1 apple

2 cups vegetable stock

2 tsp curry powder

2 tsp grated ginger ***I used jarred ginger

pinch of nutmeg

1 can of coconut milk

salt & pepper

Kale Saute

1 red onion, thinly sliced

1 punch of kale

 

Method

  1. Cut the squash lengthwise in half, take out the seeds & place cut side up on a baking sheet & roast at 375f for an hour, check after 45 minutes, the squash should be soft
  2. While the squash is roasting, I diced the onion , peeled & diced the apple, sliced the red onion, took the kale off the ribs, washed & thinly sliced it. Everything was ready to go
  3. In a medium size saucepan, put in 1 tbsp of oil & cook the diced onion until brown but not too dark
  4. At this point I added the apple, broth & spices & waited for the squash to be done
  5. In a frying pan, put the remaining 1 tbsp oil ( I used a bit more) & saute the red onion until nice & soft & starting to brown
  6. Add the thinly sliced kale & cook until very tender. It looks like a lot of kale, but it cooks down.
  7. When the butternut squash is cooked, take it out of the oven,  put on a couple of oven mitts to hold the hot squash. Scoop out the filling & put into the saucepan that has the other soup ingredients. Give it a good stir
  8. Turn the heat to medium & simmer the soup, covered, until the apple is tender, original recipe says about 10 minutes, I cooked mine longer. I guess it depends on how big the apple slices are. Just be careful not to boil away all the liquid from the soup.
  9. When the soup is cooked, use an immersion blender if you have one & carefully puree your soup *** be careful not to put the immersion blender too close to the top of the liquid as it will splatter all over & its hot!!! Alternately, you can put the soup into a blender or food processor to puree.
  10. If you used the blender or food processor to puree the soup, return it to the saucepan.
  11. Add the can of coconut milk to the soup, mix well  ***I actually used the  immersion blender to incorporate the coconut milk into the soup
  12. Heat the soup at a simmer until hot
  13. The original recipe suggests to let the soup list for an hour or two before serving. We ate it right away!!!
  14. Garnish with the onion & kale sauté

Enjoy!

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Celery Soup

Celery was on sale at the grocery store, $1 a bunch! I love celery soup & at that price it was going to be a very inexpensive soup!. Celery, onion & a couple of potatoes and that’s all you need. The recipe I like is from MarthaStewart.com. This recipe does not have cream in it, the onions are sautéed in butter but I used olive oil so that the soup was vegan. Next time I make this soup, I would add vegetable broth instead of water that the recipe calls for just to pump up the flavour a bit. Also, the soup can be garnished with the leaves from the celery but I had put it into the soup so I used some Italian parsley to garnish it with. Murray added a generous dose of truffle salt to his soup!

Here is the link to the recipe

http://www.marthastewart.com/338738/creamy-celery-soup

 

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Thai Coconut Curry Soup

I have some jars of chicken soup that I have frozen so decided to turn one of them into a Thai Soup! There are so many recipes for this online but I picked this one from Chef Michael Smith. I always liked watching his cooking show so I decided to trust his recipe with my soup! The soup turned out delicious! The only thing I would have changed was I shouldn’t have added as many rice noodles as the recipe called for…we thought there was a bit too much, but that was just personal taste. The soup is slightly sour with the addition of lime juice from 2 limes & creamy from the coconut milk.The colour was beautiful. I am definitely going to make this again!  *** if you don’t want to use fish sauce, I read that soya sauce & lime juice can be substituted…in this recipe I would not add anymore lime juice. *** I did not add any lime leaves *** I am sure this recipe will adapt nicely to a vegatarian soup. Just use veg broth and some tofu…

Here is the link to the recipe

http://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/

 

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Mushroom Soup

This is a recipe on the Smitten Kitchen website. it is the recipe for Balthazar’s cream of mushroom soup. I changed the recipe to make it non-dairy, and used dried herbs instead of the fresh ones. I will write down the recipe as I made it but will add a link to the original recipe on SmittenKitchen.com

https://smittenkitchen.com/2007/01/superlatively-souper/

Here is the recipe the way I made the soup…with changes

Vegan Mushroom Soup

Ingredients

1 ounce dried mushrooms *** I weighed this out but it is approximately 1 cup

`1/4 cup olive oil

1 large yellow onion, chopped

2 garlic cloves, minced

1 tsp dried rosemary

1/2 tsp dried sage

1  teaspoons salt

1/2 teaspoon pepper

1 pound white button mushrooms, cleaned and thinly sliced

1 pound shiitake mushrooms stemmed, cleaned and thinly sliced

6 cups vegetable stock

Method

1.Soak the dried mushrooms in enough hot water to cover them until they are soft.*** I just soaked them while I was preparing everything else. When they are ready to use, strain them through some cheesecloth saving the soaking liquid. Rinse off the mushrooms to get rid of any dirt that might be on them

3. Heat the olive oil in a large pot over medium heat. Add the onion, cook until soft . Add the garlic and dried herbs  Stir to combine and continue cooking until fragrant.

5. Add the mushrooms and cook until they shrink down and the water they have released has evaporated. Stir often to prevent sticking

6. Add the vegetable stock and cook simmer the soup for about an hour. ***I like to cook mine longer then the original recipe calls for, so i continued cooking it until the mushrooms looked nicely cooked.

7. Puree the soup. *** I use a hand blender but you can use a blender or food processor but be careful if doing that when the soup is hot

8. Taste and adjust the seasonings to your take

Enjoy!!

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Lentil Soup with Bulgur

This soup is rich and tasty. The bulgur adds a delicious heartiness to the broth so that just a chunk of fresh bread along side is all you need.

I cooked mine a bit too long so it actually became kind of like a lentil and bulgur stew which was good too!! Murray ate it just that way, like a side dish,  on a plate  with some meat! It was just as good as in a bowl, but if cooked as directed it is a nice soup!!

Here is the link 

http://www.marthastewart.com/315637/lentil-and-bulgur-soup

Shallots, Carrots, Celery, Bulgar,Lentils  A Splash of Red Wine Vinegar at the end.

 Ready to Eat!