Butternut Squash Soup with Spicy Pepitas

Ingredients

3T olive oil
1 medium onion, peeled and medium diced
2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups)
1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup)
1½T fresh sage, chopped
4-5 cups chicken stock
Salt & Pepper

2 cups raw pepitas
1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin)
1 tsp. salt
1 tsp. ancho chili powder
1 tsp. black pepper
2T lime juice

1. In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.

2. Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.

3. Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.

4. Pepitas: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.

5. Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.

6. Serve the soup in bowls or cups and garnish with pepitas.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.

2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• The smaller the cubes of squash, the quicker it will cook.
• The soup can be made 2 days in advance.
• Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
• You can serve the soup in little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.

Carrot, Orange & Turmeric Soup with Shrimp

Ingredients

2T olive oil
1 medium onion, peeled and medium dice
3 clove garlic, crushed
1T ground turmeric
2½ lbs. carrots, peeled, and cut into ½ inch dice
6 cups chicken or vegetable stock
1T orange zest
1 cup fresh orange juice (2 oranges)

2T butter
10 large shrimp peeled, deveined, and tails removed
½ tsp. ground turmeric
salt & pepper
½ cup unflavored Greek yogurt
3T chopped chives

1.    In a large soup pot with a lid over medium heat, add the olive oil, heat, and add the onions and sauté 3-4 minutes until slightly soft.  Add the garlic and turmeric and sauté 1-2 minutes more. 

2.    Add the carrots and cook for another 2 minutes. 

3.    Add the stock, cover with the lid, and cook until the vegetables are very soft, about 20-25 minutes.  

4.    Add the orange zest and juice. Season with salt and pepper. Remove from heat and cool somewhat.

5.    Puree the soup with an immersion blender or blender until it is smooth and creamy. Adjusted seasoning, as necessary.

6.    In a medium sauté pan over medium-high heat, melt the butter. With a paper towel pat the shrimp dry.

7.    Add the shrimp and cook until they start to turn pink, about 2-3 minutes. Sprinkle in the ½ teaspoon turmeric flip, toss the shrimp and cook an additional 2-3 minutes. Season with salt and pepper.

8.    Reheat the soup before serving and ladle into soup bowls. Top with a dollop of yogurt, the shrimp and a sprinkle of chives. Serve immediately. 

TIPS & TRICKS

•    Soup can be made 2 days in advances.
•    Feel free to top the soup with more shrimp if you wish. 
•    I added 2 tablespoon of whole milk to the yogurt and placed it in a plastic squeeze bottle. Then squeezed it on top of the soup to give a fancy presentation. ☺

Winter Vegetable Soup with Pistou

Ingredients

Soup:
¼ cup olive oil
2 leeks (white & light green part, medium dice)
2 medium onions, medium dice
1 small square (4-inch) piece of cheesecloth
4 sprigs thyme
2 bay leaves
4 cloves garlic
2 cups carrots, (about 4 medium sized carrots)
2 cups butternut squash, (about 1 medium squash)
2 cups turnips, about 2 medium
3 quarts chicken or vegetable stock
1 28 oz. can tomatoes with the juice, broken into pieces
2 cups kale, chard, or spinach chopped (1 small bunch)
½ cup small shaped pasta or spaghetti, broken into pieces salt and pepper

Pistou:
4 cloves garlic, peeled
2 cups loosely packed parsley leaves
½ cup olive oil

1.    Peel then cut the onions, carrots, butternut squash, and turnips into medium dice.

1b. Wash the leeks, then dice. Wash and chop the kale or spinach. Set aside. 

2.    In a large soup pot over medium heat, add the olive oil.  When warm, add the leeks, and onions.  Sauté until they start to soften, about 4-6 minutes.

3.    Lay the cheesecloth on the counter.  Place the bay leaves, thyme sprigs and garlic on top.  Tie the cheesecloth into a little bag.  Crush the garlic with the back of your knife.  Place into the soup pot.

4.    Add the carrots, squash, potatoes, and turnips and continue cooking for an additional 5 minutes.

5.    Add the stock, tomatoes and bring to a boil, then reduce to a simmer and cook for 30 minutes, or until vegetable are softened.

6.    Add the greens and the pasta and cook an additional 10 minutes or until pasta is cooked and greens are wilted.

7.    Season with salt and pepper.

Pistou:

1.    In a food processor or blender, add the garlic and parsley and pulse until finely chopped.  With the motor running, add the olive oil.  Season with salt and pepper.
 

2.    The pistou sauce can be covered and refrigerated for a 1-2 days.  It can be frozen for up to 6 months.  Bring to room temperature before serving.

FINAL PREP OF SOUP

Remove the cheesecloth and serve soup in bowls topped with pistou.

TIPS & TRICKS

•    You can purchase pre-cut package butternut squash  (just make sure pieces are all the same size as other vegetables).
•    Can substitute zucchini and yellow squash for butternut squash and turnips to make it a summer vegetable soup.
•    Can add potatoes instead of pasta.
•    Can also add pre cooked sausage, diced cooked chicken, or beans at step 10 to add a protein component.
•    Can substitute basil in pistou in the summer.
•    Pistou freezes very well. Just defrost and add to soup.