Squash and Bean Soup - Weekend Recipe

This soup is a bit different because you serve it over couscous to give a unique texture.  I like how you can make it in the crockpot.  I like dry beans so I pull them out and soak them overnight and use 1 cup cannellini beans and 1 cup soaked chickpeas (garbanzo beans.)

Squash and Bean Soup

• 1 tsp ground coriander
• 1 piece fresh ginger
• kosher salt
• Pepper
• 1 small onion
• 1 small butternut squash
• 2 clove garlic
• 6 sprigs fresh thyme
• 1/2 cup couscous
• 1/4 cup dried apricots
• 1/4 cup roasted pistachios
• 1 scallion
• 1/4 cup fresh flat-leaf parsley
• 1 can cannellini beans
• 1 can chickpeas

DIRECTIONS

1.      In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

2.      Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

3.      In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Creamy Wild Rice Soup - Weekend Recipe

This is a slow cooker recipe I got from a newly published book from Rockridge Press called Slow Cooker Soups by Pamela Ellgen.  It is quick to prepare and easy to serve.  You just put it in the crock pot and later you have a meal.

 

Creamy Wild Rice Soup (serves 6)

4 cups diced butternut squash

1 cup diced fresh tomatoes
1 ½ cups wild rice
1 yellow onion, minced
2 garlic cloves, minced
2 tsp curry powder
¼ tsp red pepper flakes
1 15-ounce can full fat coconut milk
12 cups vegetable broth
Sea salt
Freshly black pepper
Fresh mint, thinly sliced (for garnish)
1 cup full-fat yogurt

Put squash, tomatoes, rice, onion, garlic, curry powder, red pepper and coconut milk and broth in a slow cooker.  Stir then cover and cook on low for 8 to 10 hours.

Turn off the heat.  Taste and adjust seasoning, if needed.  Divide the soup among serving bowls.

Top each bowl with fresh mint and a drizzle of yogurt.  I don’t eat yogurt, so I used sour cream on top.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Beef and Butternut Squash Stew

I misplaced my squash soup recipes when I was moving shelving units and rebuilding the Herb Room earlier this month.  I kept thinking they would turn up as I put things away, but nothing.  So I pulled out this recipe that I shared in the Garden Club Newsletter back in 2017.  It is a nice chunky stew rather than a squash puree type soup.

Beef and Butternut Squash Stew 

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Recipe courtesy of Giada De Laurentiis

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Butternut Squash and Sage Pesto Gratin

Sage is one of the herbs of fall and this recipe uses sage perfectly.  Plus it is a smother of great cheeses!

This is another wonderful side dish for Thanksgiving or any fall meal.  The richness of the butternut squash and the seasonal flavors of sage combine beautifully and will go well with a sage seasoned bird.

Butternut Squash and Sage Pesto Gratin

4 to 8 sprigs of fresh sage or about 1/4 cup fresh leaves.

4 Tbls toasted pine nuts
1/2 cup freshly grated Parmesan Reggiano
4-5 garlic cloves
1/2 cup extra virgin olive oil
2-3 Tbls water
1 medium butternut squash, peeled and cut into medium cubes
1/4 cup water
Salt and pepper
2 cups crumbled gorgonzola cheese, divided

For the pesto
Combine sage leaves, pine nuts, Parmesan, garlic and extra virgin olive oil in a food processor and pulse. Add water and continue to pulse until smooth. Keep in refrigerator until ready to use.

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray and set aside.

Fill a large pot with a couple inches of water and bring to a boil. Insert your steamer into the pot and place the cubed butternut squash on the steamer rack. Cover and steam for about 25 minutes or until the squash is very tender. Place in a bowl and put in the refrigerator to cool for 15-20 minutes. Once the squash has cooled, put it into a blender and add water. Puree until smooth and creamy. Season with salt and pepper to taste. Spread half of the squash on the bottom of the baking dish. Spread half of the pesto sauce evenly over top. Sprinkle with 1 cup gorgonzola. Repeat the layers. Bake for 60 minutes or until the sides begin to brown.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov)

   December - Herbal Cocktails 

Spicy Butternut Squash Stew

When we travel I make a point of picking up a cookbook or two.  Usually something regional that highlights local recipes.  This exposes me to regional cuisine even after I leave an area.  This year we traveled to Gatlinburg where I picked up several recipes, but on our way we stopped at the Kentucky Artisan Center.  These types of craft and art shop focusing on the state are something every state should fund, but few do.  Our favorite is in West Virginia, called Tamarack, this one was wonderful too and the selection of sauces and food flavored with Kentucky bourbon was immense.

This recipe, which I adapted from one found in The Kentucky Fresh Cookbook by Maggie Green, uses butternut squash in a spicy stew with chickpeas.  It is richly flavored and has a wonderful selection of warming spices making it perfect for fall.

Spicy Butternut Squash Stew

2 Tbls olive oil

1 large onion, chopped (about 2 cups)
4 cloves garlic, chopped
1 Tbls minced fresh ginger
1 ½ tsp cinnamon
¾ tsp turmeric
1 tsp thyme
1/8 tsp cayenne pepper, optional
1 butternut squash, peeled, seeded, and cut into chunks (About 3 cups)
1 ½ cups reduced sodium chicken broth, divided
One 28-ounce can diced tomatoes, drained or 2 large tomatoes seeded and diced
1 ½ cups cooked or one 15-ounce can chickpeas, drained
½ cup fresh minced cilantro or parsley

Directions:

In a large skillet, heat oil over medium heat.  Add the onion and cook over medium heat until softened and golden, about 8 minutes.  Add garlic, ginger, cinnamon, turmeric, and cayenne pepper and cook for 1 minutes.  Add squash and ½ cup of chicken broth.  Cover and cook for 10 minutes or until the squash is soft enough to pierced with a fork.  Add the tomatoes, chickpeas, and remaining 1 cup of chicken broth.  Cover and let cook about 10 more minutes, until the vegetables are softened.  Stir in cilantro or parsley, salt and pepper to taste.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Roasted Chicken and Butternut Soup - Weekend Recipe

Bright butternut squash gives beta-carotene, vitamin C, and fiber to this satisfying soup.

And it is a nice flavor-filled change for chicken soup using mirepoix.  Spices give this a great warming taste, perfect for a cold and snowy day.

Roasted Chicken and Butternut Soup

4 bone-in, skin-on chicken thighs

1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium

1 small yellow onion, diced medium

2 tablespoons extra-virgin olive oil

coarse salt and ground pepper to taste

4 cups low-sodium chicken broth or water

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 to 2 tablespoons fresh lemon juice

Fresh cilantro (optional)

Directions:

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

Transfer chicken to a plate and let cool.

Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky.

Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper.

To serve, top with fresh cilantro, if desired. Helpful Hint Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails

Butternut Squash Bake - Weekend Recipe

Winter squash is just coming into season and I thought this recipe might be useful for a meal or a festive holiday dinner.  Keep it handy through the fall and winter.

Butternut Squash Bake

1 small butternut squash, peeled, seeded and cubed (about 2 cups)

½ cup mayonnaise (DO NOT use low fat, only regular)

½ cup onion, finely chopped

1 egg, lightly beaten

1 tsp. sugar

Salt and pepper to taste

¼ cup crushed saltine crackers (about 8 crackers)

1 Tbls. dried savory

2 Tbls. Parmesan, grated

1 Tbls. Butter, melted

Place squash in saucepan and cover with water; bring to a boil.  Reduce heat, cover and simmer for 20 to 25 minutes or until very tender.  Drain well and place in a large bowl.  Mash Squash.  In another bowl, combine the mayonnaise, onion, egg, sugar, salt and paper.  Add to squash and mix well.  Transfer to greased 1 quart baking dish.  Combine the cracker crumbs, cheese and butter, sprinkle over top.  Bake, uncovered, at 350 degrees for 30 to 40 minutes or until heated through and top is golden.  Serves 6.

This recipe was crafted for Walkup Farm in Crystal Lake as a postcard give-away.  I do not know if they were ever distributed to the public.