November 21, 2012

Butternut Squash Soup

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Butternut Squash Soup

Total time: 1.5 hours
Yield: 2 servings
Ingredients
  • 1 medium butternut squash, about 1 lb
  • canola oil spray
  • 1 medium onion, chopped
  • optional: 1 tablespoon ginger, freshly grated
  • 1 teaspoon curry powder
  • 1 granny smith apple, chopped
  • 2 tablespoons canola oil
  • 2 cups vegetable broth
  • 1 cup water, as needed
  • salt and pepper, to taste
Cooking Directions
  1. Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with oil spray. Bake squash for 40-45 minutes or until very tender.
  2. Set aside to cool. When squash is completely cool, scoop the flesh from the skin.
  3. While the squash is baking, cook the onion and the ginger in the oil in a saucepan over moderately low heat for 5 minutes or until the onion is softened. Then add the curry powder and apple, and cook for 2 more minutes.
  4. Add the broth and simmer the mixture for 10 minutes, covered.
  5. Add the squash pulp to the sauce pan. (Note: scoop 1/2 cup mixture out and use to garnish soup.) Transfer the mixture to a blender or food processor, in batches, and puree until smooth. If needed, add enough water to achieve the desired consistency, then add salt and pepper to taste. Return the soup to the saucepan and cook over medium heat until it is hot.

November 07, 2012

Barley Mushroom Soup

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Barley Mushroom Soup

Total time: 45 minutes
Yield: 8 cups
Ingredients
  • 1 cup pearled barley, rinsed well
  • 1 cup celery, sliced
  • 3 cups white mushrooms, sliced
  • 1 cup white onion, sliced
  • 1 cup leeks, sliced
  • 1/4 cup carrot, sliced
  • 4 cups vegetable stock
  • 1/4 cup olive oil
  • optional: 1/4 cup soy sauce
  • pinch salt
  • pinch pepper
  • pinch thyme
Cooking Directions
  1. Bring barley to a gentle boil in stock; cook until soft.
  2. Heat olive oil in saute pan. Caramelize onions in oil by cooking slowly on medium heat.
  3. Add leeks, mushrooms, celery, sea salt, black pepper, and thyme. Cook until veggies are softened and mushrooms are slightly reduced. Add barley and stock.
  4. Season with salt and pepper. Add soy sauce and garnish with carrot.