We like a cold soup in the summer & Gazpacho!! is our usual go-to..
We were invited out for dinner & my friend, Rosemary, served this Minestone Soup. it was so delicious I asked her for the recipe & if I could put this recipe on my blog. She said ok so here it is!
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
Here is the recipe
Butternut Squash Soup with Coconut
1 butternut squash *** mine weighed 2 pounds whole
2 tbsp oil
1 large yellow onion, diced
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
1 red onion, thinly sliced
1 punch of kale
- 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
- 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
- In a medium size saucepan, put in 1 tbsp of oil & cook the diced onion until brown but not too dark
- At this point I added the apple, broth & spices & waited for the squash to be done
- 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
- Add the thinly sliced kale & cook until very tender. It looks like a lot of kale, but it cooks down.
- 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
- 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.
- 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.
- If you used the blender or food processor to puree the soup, return it to the saucepan.
- 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
- Heat the soup at a simmer until hot
- The original recipe suggests to let the soup list for an hour or two before serving. We ate it right away!!!
- Garnish with the onion & kale sauté
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
Here is the recipe the way I made the soup…with changes
Vegan Mushroom Soup
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
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