Butternut Squash and Pear Soup

I am in love with fall.  It is truly my favorite season.  I love the cooler weather, the crisp air, rosy cheeks and noses and all the activities and food that comes with it.  I have been wishing that where I live would allow fall to come, but until that time I'm going to pretend that it has.  So to soothe my craving for fall, I make dishes like this soup.  It is one of our absolute favorite.  It takes a bit of prep and time, but is totally worth it in the end when you taste all the blends of flavors coming together to make a bit of heaven in your mouth.  I served this with a hearty salad and some goat cheese toasts. Whatever you serve it with, it will be the center of attention.  I always roast the butternut squash well in advance so the rest of the prep time doesn't take so long.  Enjoy!

Butternut Squash and Pear Soup

1 large butternut squash (about 3-4lbs in total weight)

3 Tblsp butter

1 medium onion, chopped

2 ripe Bartlett or Anjou pears, peeled, cored & cut into 1/2 inch pieces                                                   2 tsp minced fresh ginger

4 to 5 cups low sodium chicken or vegetable broth

1-1 ½ tsp salt

1/8 tsp cayenne pepper

1 cup heavy cream

1/2 cup sour cream

Maple syrup

Chopped chives and cinnamon, for garnish

To prepare squash: Preheat oven to 400 degrees.  Carefully cut the squash lengthwise through the middle and scoop out seeds.  Place the halves flat side down on a non-stick or parchment-lined baking sheet.  Pour 2 cups water into the pan and place the pan in the center of the oven with the necks of the squash toward the back of the oven.  Cook squash for about 35-45 minutes, or until the middle of the neck is soft enough to indent.  Once it has cooled enough to handle, peel and cut into 1-inch pieces.

For the soup:  Melt butter in a large saucepan over med-high heat.  Add the onions and sauté for about 4-5 minutes.  Add the peeled pears and sauté another 4-5 minutes.  Add the cooked squash, ginger and 4 cups of broth.  The broth should cover the vegetables.  Bring to a boil, stirring often.  Reduce the heat to medium low and cook covered, stirring often, for 20-25 minutes.

            Add the salt and cayenne pepper.  Remove from the heat.  Carefully puree the soup directly in the saucepan with a stick blender or in a blender.  Make sure to start blender on low and then remove the middle part of lid to let steam escape.  Puree the pulp and soup broth in batches until smooth.  Return the puree and soup broth to the saucepan.  Simmer over medium heat, stirring often for 5 minutes.

            Reduce the heat to low, stir in 1 cup of cream, and adjust seasoning to taste.  Thin the soup with milk to desired consistency.  In a small bowl mix the sour cream with some maple syrup (about 2 Tablespoons). Garnish soup with maple sour cream, dash of cinnamon, and chopped chives.

Serves 6

Green Curry Coconut Chicken Soup

This soup is amazing.  Seriously lick the bowl amazing.  All the flavors come together creating an amazing broth.  How can you go wrong with coconut milk, lemongrass, and lime juice?  Now, yes, this does have a few out of the ordinary ingredients that you may not have in your pantry unless you love Asian food...like us. And yes, one of those ingredients happen to be fish sauce, which if you smell it you will second guess just why you read my food blog.  But trust me on this one.  You will love this soup.  Take a trip to the Asian market, make the soup, and then you can thank me later on how cultured you feel and for introducing you to such a tasty way to eat fish sauce. :)  As for the lemongrass, just make sure you peel back all the outer leaves and go for the inner tender part.  It can be pretty woody so make sure you get the inner most piece.  As for brands of ingredients, I added a link so you can see picture of what the ingredient is and make sure that you are getting ones that tastes authentic and delicious.  You can do this! Enjoy!

Green Curry Coconut Chicken Soup

2 Tblsp vegetable oil
3 cloves garlic, minced

1-2 Tblsp green curry paste (Mae Ploy brand)

3 cups chicken broth

2 (15oz) cans unsweetened coconut milk

1 cup water

3 stalks lemongrass

1" piece of fresh ginger root

1/8 tsp fresh ground pepper

1 whole raw skinless & boneless chicken breast (or 1 1/2 to 2 cups cooked & diced chicken)

1/3 cup fresh lime juice (2 limes)

1/4 cup fish sauce (Nuoc Mam Nhi - Viet Hu'o'ng brand)

1/2 pound Vermicelli rice noodles (in the pink netting)

1/2 cup cilantro, chopped

1 1/2 cups grape tomatoes, cut in half

In a large heavy pot, heat oil over medium heat.  Add garlic and green curry paste.  Sauté for 30 seconds.  Pour in chicken broth, coconut milk, and water.

Remove outer leaves from lemongrass finding the tender inner part.  Trim ends.  If it is tender enough, you can mince it.  If it feels too woody, slice it in half lengthwise.  Peel ginger (use a spoon to scrape the skin away) and mince.  Add lemongrass (minced or halves) and minced ginger into the soup broth.

If using a raw chicken breast, add to the soup broth. Reduce heat and poach the chicken at a simmer until chicken is cooked through, about 15 to 20 minutes.  Remove chicken breast and allow to cool.  When chicken is cool, shred and add back into soup. If using precooked chicken, add to the soup broth.  Add the lime juice and fish sauce (don't be scared to add this...it will taste good).

Add Vermicelli rice noodles to soup and allow to cook on medium heat until noodles are tender, about 8-10 minutes.  Make sure you do not overcook the noodles! They can get very soft and mushy so keep checking until they are tender and not chewy.  If you left the lemongrass in halves, make sure you take out the halved stalks before dishing bowls.  If you minced it, no need to fish it out.

Divide soup into bowls.  Sprinkle with chopped cilantro on top.  Add cut tomatoes on top of cilantro.  Serve immediately.

Makes 4 servings.  

Alphabet Vegetable Soup

We usually make this soup in the summertime when fresh zucchini, corn, green beans and tomatoes abound in the garden and farmer's markets.  But, we also love this in the winter time when your body is craving warmth and vegetables.  Particularly when we all have colds.  In the summer when I am really on top of things, we blanch the corn cobs and then cut them into freezer bags so we can enjoy that fresh taste all winter long.  You can do that with the green beans too (though Trader Joe's has a great bag of French green beans in the freezer section).  But, if you can't or haven't done that, feel free to grab a frozen bag of corn when it was preserved at its freshest peak.  My kids love to eat the vegetables along with all the fun words they can spell in each bite.  If you want a more adult version, this is pretty versatile and you can use orzo as well or any other small pasta. Serve this alongside the cheddar biscuits. Enjoy it!

Alphabet Vegetable Soup

4 ears corn (or 16oz bag frozen corn)

2 Tblsp olive oil

1 medium onion, small diced

coarse salt & pepper

32 oz chicken broth

2 medium zucchini, cut into fourths and thinly sliced

1 1/2 cups french green beans, ends removed & cut into 1" pieces (or frozen french green beans work great)

1 large tomato, diced saving juice (or 1 can (14.5 oz) diced tomatoes with juice)

1 1/4 cups small alphabet pasta

If using fresh corn on the cob, husk each cob of corn. In a large bowl with a sharp knife, carefully slice downward to cut kernels off cob.  Discard cobs; set kernels aside. 

            In a 5 quart Dutch oven or pot, heat oil over medium heat.  Add diced onion and season with salt and pepper.  Cook, stirring frequently, until onion is translucent. 

            Add broth and 2 1/2 cups water; bring to a boil.  Add zucchini, green beans, corn (fresh or frozen), tomatoes with juice, and alphabet pasta.  Cook, uncovered, until pasta & green beans are tender, about 13 min.  Season with salt and pepper.  You may need to add a bit more chicken broth depending on how soupy you like your soup.

 This is a great freezer meal too.  Go ahead and put in freezer bags to store in freezer up to 3 months.  Before reheating, thaw in the refrigerator in a bowl.

Serves 6