butternut veggie soup

October 18, 2010 at 7:00 pm Leave a comment

today, while strolling in the windy city, i found myself craving soup. butternut squash soup. then i laughed.

because in college i lived with two of my best friends and we had once decided to have a family style house dinner. this naturally meant that we were all to complete and provide a dish for the group to enjoy. i think i made some pasta of sorts (maybe with goat cheese?), alli probably tackled something equally deliciously homemade, and anna promised to supply us with what we now know as her famous butternut squash soup. sounds complicated right? we were both impressed and excited by this offer.

fast forward 12 hours and here’s what we found her with when we entered the kitchen:

butternut squash soup. poured into a pan. directly from a box.

now don’t get me wrong, i LOVE a good instant soup. in fact, straight-from-the-can tomato soup is possibly one of my favorite things ever. but it was one of my funniest roommate memories of both of them as we all sat down and enjoyed anna’s masterpiece (which ended up being very tasty regardless).

now, this brings me to today. the day i decided to use raw butternut squash and make it into soup. anyone who knows how to make this sort of thing already has already been laughing at me, since this is SUPER easy, but i suppose is just one of those things i’ve never bothered to try myself. you might say soup is pretty unchartered territory for me. you could definitely say that blended soup is unfamiliar territory for me. well… it’s awesome:

butternut squash soup with veggies

ingredients:

– 1/4 cup of vegetable oil

– 1 onion, diced

– 2 cloves of garlic, minced

– 4 carrots, sliced thinly

– 1 butternut squash, peeled and cubed

– ~10 porcini mushrooms, sliced

– 1 yellow squash, sliced into small chunks

– 4 cups of kale, finely chopped

– 1 can of beans (great northern or kidney work great)

– 2 cups of vegetable broth

– 1 can of diced tomatoes

– 1 teaspoon of dried thyme

– 1 teaspoon salt

– 1 teaspoon ground black pepper

– 1 teaspoon nutmeg

– 1 teaspoon chili powder

directions:

to start, heat the oil in a large pan or dutch oven over medium heat. stir together the onion and garlic and cook them until the onion has softened and turned translucent.

add the carrots, butternut squash, and yellow squash. cook and stir until the squash begins to soften and brown.

then, pour in 1 cup of the veggie broth, the mushrooms, the can of diced tomatoes, the thyme, salt, and pepper and bring to a boil. reduce heat and simmer until all the veggies are tender. this should take around 45 minutes.

stir in the kale and beans. simmer the mixture until the kale is tender.

add the rest of the vegetable broth and mix it in. now, spoon at least half of the pot (i did about 3/4)  into a blender or food processor. blend the mixture using a few quick pulses and puree. return the pureed part of the soup to the pot, and mix with the remaining portion for added chunks and texture.

admire, serve, and enjoy.

this one goes out to you, annie.

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Entry filed under: Meals.

the week ends lunch on the fly

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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