January 21, 2018

Harvest Veggie Soup

Well, we are certainly into full-blown Fall around here!  (How about where you live?)  The brightly colored foliage is fading fast…and the leaves are falling almost faster!  Piles of leaves are on the curbs, our sweaters are unpacked, almost everyone is wearing socks (except me…i still am scooting around in my Birkenstocks! But not for long!)   And we are enjoying soup a few times each week.  One pot of soup that we have enjoyed a few times already is this  Harvest Veggie Soup, full of veggies and grated apples…very yummy.   It is a slightly sweet soup, very satisfying and filling.  I choose to make it vegan/vegetarian but it could easily be made with chicken broth, too.  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters ? sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did I mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!

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Harvest Veggie Soup

ingredients:
2 butternut squash
1 large head of cauliflower
2 tablespoons coconut or olive oil
sea salt, freshly ground pepper
1 sweet onion, diced small
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 peeled apples, grated
1 can coconut milk (shake well!)

optional toppings:
cooked, crumbled bacon
sour cream or plain Greek yogurt
shredded sharp cheese
chopped avocado
sprinkle of cinnamon (try it!)

directions:

  • preheat oven to 425; line 2 large baking sheets with parchment paper
  • peel the butternut squash; scoop out the seeds and strings and cut up into 2″ chunks.  set aside in a very large bowl
  • cut up the cauliflower into smallish-size florets; add to bowl
  • pour in oil and season veggies with s&p.  stir together well, pour out onto a baking sheet and roast for 20-25 minutes
  • meanwhile, in a large stockpot, saute onion along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic, stirring constantly for 1 minute
  • pour in the stock; add additional s&p to taste and allow to simmer gently
  • when the veggies in the oven are done roasting, remove from oven and immediately pour into the stockpot; stir well to combine.  allow to simmer for 20 minutes or so, adjusting heat if necessary
  • when done, scoop out about 1/2 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or pureed, very carefully,  in a standard blender in batches.)  taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies
  • add the grated apple and pour in the coconut milk; stir well.  done!
  • optional toppings can be added to each individual bowl of soup

♥  ♥  ♥  ♥  ♥

God loves you!    (Don’t ever forget that!)

♥  coleen

Apple-Butternut Soup

Oh!  ‘Tis the season…apple season, that is!  Here in NY State, our farmers grow a huge portion of the country’s apple crop…and it is a GOOD one this year!  We are going apple picking next week but I didn’t want to wait to start with the recipes.  This one, Apple-Butternut Soup, included a few tart green Granny Smith apples. The tartness of the apple along with the sweetness of the squash melded together nicely.  This recipe is simple and easy, (and quick too!) and makes a smooth, thick soup which was very filling and satisfying.  If you would like to keep your soup vegetarian (or vegan), just use vegetable broth.  This soup fits perfectly into our healthy but oh-so-yummy POV, too.  Enjoy!

And please don’t let the task of cutting up the squash scare you off!  Be sure to use a sharp knife and just be careful.  I used a melon baller to scoop out the seeds and all the string-y business.  Here are a couple of pics of the process.

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 Apple – Butternut Soup

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ingredients:

1 large butternut squash (3#), peeled and seeded, cut into 1-1+1/2″ cubes
2-3 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 sweet onion, chopped small
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
2 or 3 apples, peeled and chopped
2 quarts chicken stock
1 cup cider (or additional broth)
1 cup water
big handful fresh greens (baby spinach, kale, arugula), sliced thinly

directions:

  • preheat oven to 425
  • line large baking sheet with parchment paper
  • in a large bowl, use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet; spread them out in a single layer…use two pans if necessary (I needed two)
  • roast until just beginning to brown, about 20-25 minutes; remove from oven and set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or  ‘til softened and translucent)
  • reduce heat to low; add ginger and garlic and continue to cook for 1-2 minutes stirring constantly ’til fragrant
  • add chopped apples, cider, chicken stock and water; bring to a boil, reduce heat to a simmer
  • save out a cup or so of the roasted butternut; add the rest to the pot and simmer  for 15 minutes or  so
  • using an immersion blender**, puree soup ’til almost smooth
  • carefully taste and season, if necessary, with salt and pepper
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup

**also can be pureed in a standard blender but be very careful and puree in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Roasted Butternut and Apple Soup

Did you know that January is National Soup Month?  That is a fact that my husband does not let me overlook.  He loves soup…and would eat soup every single day!  Here on our healthy but oh-so-yummy! segment of the At Home w/ GCH blog, we are celebrating our third annual Soup-Palooza!  Each week this month we will feature soup, soup, soup...and soup!  Use the search feature here on our website to explore other soup recipes that Dana and I have posted in the past.

This week’s recipe spotlights three ingredients that are good for you, and really yummy, too: butternut squash, organic chicken meatballs, and baby kale. Interesting combination, you say? You betcha! I do believe this soup would be equally delicious without the chicken meatballs…making it perfect to serve as a vegan dish.  This soup also freezes (and defrosts) beautifully!  A note on the chicken meatballs: There are a number of brands out there to choose from.  These are the ones that I use…they have no preservatives, no filler, and are organic.  This company offer quite a variety of products—meatballs and sausages.

Enjoy…see you back here next week with another soup!

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Butternut-Apple Soup with Chicken Meatballs

ingredients:
1 medium butternut squash
1 tablespoon olive oil
cinnamon
1 teaspoon EACH sea salt, freshly ground pepper (I use lemon-pepper blend)
1 teaspoon olive oil
1/2 pkg chicken apple meatballs, cut in quarters
1 small onion, diced
1-2 stalks celery, thin slices
1 medium carrot, shredded
1 tablespoon minced garlic (I use jarred)
1-2 teaspoons herb medley of your choice (thyme, tarragon, crushed rosemary, marjoram)
1-2 large apples, peeled and cubed
6 cups chicken stock
1 cup apple cider
1+ cups water (optional)
baby arugula
finely shredded sharp Cheddar (optional)

directions:

  • preheat oven to 4002014-12-31 17.26.48
  • line a baking sheet with parchment paper
  • cut butternut squash in half; clean out seeds
  • peel the skin; cut the squash into 1+1/2″ cubes
  • place in large mixing bowl along with 1 tablespoon olive oil, a couple of good shakes of cinnamon, and the seasonings; mix together and pour onto lined baking sheet
  • roast for 20 minutes or so ‘til the butternut yields easily when you pierce with a knife; remove from oven and set aside

meanwhile…

  • heat 1 teaspoon olive oil in medium stockpot
  • add cut-up chicken meatballs and saute ‘til lightly browned (6-7 minutes)
  • remove from pan and add the onion, celery and carrot; cook about 5 minutes until vegetables are starting to get soft and caramelized
  • add herbs, apple chunks, garlic, season w/salt and pepper saute for 1 minute, stirring constantly
  • add stock, water and cider; stir to bring together
  • bring to a boil and add roasted butternut squash
  • reduce heat to medium low and let simmer about 30 minutes
  • using immersion blender (or carefully in a blender/mixer), puree about half the veggies, leaving the rest whole
  • adjust the consistency of the soup to your liking, adding up to 1 cup of water (or additional broth) to thin it out if you prefer
  • add in the browned chicken meatballs and heat through

to serve:2014-12-31 18.57.10

  • put a bit of raw baby arugula (I put in a small handful) in the bottom of your mug or soupbowl; ladle the finished soup on top
  • taste for additional seasoning (arugula will make it peppery!)
  • finish with a sprinkle of shredded cheese, if you like

   ♥      ♥      ♥      ♥      ♥ 

God loves you!     (Don’t ever forget that!)

♥  coleen

Harvest Soup

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This past weekend some of my large family (I have 7 brothers and sisters, along with their spouses, children, and grandchildren and my own daughter, son-in-law, and their 4 children!) came to celebrate my 58th birthday; happy me!  One dish that we shared was a Harvest Soup, full of veggies and grated apples…very yummy.  This is a slightly sweet soup, very satisfying and filling.  Also, I chose to make it vegan since I was sharing it with my beautiful sister, Brigit.  (The dollop of sour cream in the above pic was in my own bowl of yummy soup!)  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters 😉 sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did i mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!  <3

Harvest Soup

Ingredients:
2 butternut squash
1 large head of cauliflower
3 teaspoons olive oil
Kosher salt, freshly ground pepper
1 sweet onion
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 apples, grated
1 can coconut milk (shake well!)

Optional add-ins:
Cooked, crumbled bacon
Sour cream
Shredded sharp Cheddar
Chopped avocado
Sprinkle of cinnamon (try it!)

Directions:

  • Preheat oven to 425.
  • Peel the butternut squash; scoop out the seeds and strings; and cut up into 2″ pieces.  Set aside in a large bowl.
  • Cut up the cauliflower into smallish-size florets; add to bowl.  Pour in olive oil and season veggies with salt and pepper.  Stir well, pour onto a baking sheet and roast for 20-25 minutes.
  • Meanwhile, dice onion fairly small and saute along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic stirring constantly for 1 minute.
  • Pour in the vegetable stock; add salt and pepper to taste and simmer gently.
  • When the veggies in the oven are done roasting, remove from oven and immediately pour into your stockpot.  Stir well to combine.  Allow to simmer for 20 minutes or so,adjusting heat if necessary.
  • When done, scoop out about 1/3 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or, very carefully, pureed in a standard blender in batches.)  Taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies.
  • Add the grated apple and pour in the coconut milk; stir well.  Done!
  • Optional add-ins can be put atop individual bowls of soup.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen