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

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

Butternut Squash-Sausage Soup

♪♬  It’s the most wonderful time of the year!  ♬♪  Yes, I know…that’s a song you might sing during the Christmas holiday season…but for me AUTUMN is the most wonderful time of the year!  The weather is delightful…back to sleeping with the windows open a crack, and we get to break out our beautiful sweaters!  And some of my favorite ingredients to cook and bake with are in-season: pumpkin, apples, cider, pears, cranberries, butternut squash (ok…all the winter squashes!), cauliflower, brussel sprouts, kale!

For the next few weeks, our Monday blog here on At Home w/ GCH will focus on these ingredients while keeping to our healthy but oh-so-yummy! point of view.

Today’s recipe is also our first soup of the season…Butternut Squash-Sausage Soup.  Here’s a link showing the incredible nutritional value of butternut squash.  This recipe remain within our healthy but oh-so-yummy parameters as it is l-o-a-ded with veggies and, while very smooth and  creamy, contains not a speck of butter or sour cream or cheese.  Enjoy!

Butternut Squash-Sausage Soup

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Ingredients:
1 butternut squash, 3#2013-09-27 16.59.05
2-3 tablespoons olive oil, divided
1/2# italian turkey sausage, removed from casings
1/2# ground chicken (or turkey)
1 large sweet onion
6-8 ounces Baby Bella mushrooms
1 red or yellow bell pepper
3-4 tablespoons chopped garlic
kosher salt, freshly ground black pepper
1/2 teaspoon each: dried sage, marjoram, and basil
8 cups chicken broth
1 can of white beans, drained and rinsed

 

Directions:

  • Preheat the oven to 425.
  • Cut and peel butternut squash; dice into 2″ pieces. Place in a large bowl with 2 tablespoons olive oil; liberally season with salt & pepper.  Stir until well-coated.  Pour onto a large baking sheet lined with foil and roast for 10 minutes.  Stir and flip pieces over.  Roast for an additional 10 minutes.  Remove from oven, and set aside.
  • While the butternut squash is roasting, saute meats together in a large frypan, allowing them to brown just a bit.  Use the edge of a wooden spoon (or a potato masher) to break pieces up as they cook into smaller pieces.  Remove to a bowl, leaving the juices in the pan.
  • Dice the onion, the pepper, and the mushrooms into similar-sized pieces, approximately 1+1/2″.  Add the onion to the frypan and saute for 5 minutes on medium-high heat, stirring occasionally.  Then add the mushrooms.  Cook for another 5 minutes; allow the veggies to begin to caramelize.  Add in the peppers; cook for an additional 5 minutes, stirring occasionally.  Finally add the chopped garlic and the seasonings, cook for 1 minute stirring constantly.
  • Pour in the chicken broth, stir, and bring to a boil.  Add the roasted butternut squash and the beans.  Reduce heat, and simmer for 20 minutes.
  • Scoop out about 1+1/2 cups of the chunkier pieces; set aside.
  • With a hand-held immersion blender * carefully puree the soup (or in batches in a countertop blender).
  • Add in the cooked meats plus the veggies you put aside.  Stir all well together, and simmer for 5-10 additional minutes.  Taste (carefully!) for additional seasoning.

* Note: I simply love my immersion blender (we own the Oster 3-in-1)!  I use it almost every day.  It is so handy for many simple, quick blending jobs…even for smoothies or milkshakes.  The best part—it is extremely easy to clean and most often is used right in the cooking pot you are using…not dirtying yet another thing to wash up!   A good quality immersion blender can be purchased for around $25.

♥  ♥  ♥  ♥  ♥

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

♥  coleen