1 cup sweet potato peeled and diced into ½ inch dice
1 cut carrot peeled and diced into ½ inch dice
3 cups butternut squash peeled and diced into ½ inch dice
¼ teaspoon curry powder
4 cups low sodium chicken stock (or homemade if you have in your freezer)
1 14 ounce can coconut milk
1 tablespoon smooth peanut butter
1 tablespoon finely chopped ginger
1/3 cup chopped cilantro
½ cup chopped peanuts
Salt and white pepper
Preheat oven to 400F. In a large soup pot that is suitable for the oven (with ovenproof cover), place the sweet potato, carrot and butternut squash. Coat with a few tablespoons of olive oil, the curry powder, salt and pepper, cover and roast in the oven until all of the vegetables are soft, about 30 minutes. Remove from oven and place on range top. You’ll see that some of the vegetables even have taken on a bit of color.
NOTE: If you like you may remove the cover and roast uncovered for the full duration, and the vegetables will have a darker color and therefore more caramelized flavor. Either way the soup is delicious.
After removing from the oven, add the chicken broth, coconut milk and ginger and simmer for about 5 minutes over low heat.
Check the seasonings all throughout cooking. Add the peanut butter and stir well. Take an immersion blender and puree the soup or place the solids (taken out with a slotted spoon) into a blender or food processor, and blend until smooth. Return to soup pot and stir. Add the chopped cilantro, and chopped peanuts and again, check the seasonings and adjust with salt and pepper. Enjoy! Serves 6-8.
1/4 cup olive oil
1 cup sliced onion
3 cloves of garlic, chopped coarsely
4 cups chopped broccolli, stems trimmed down and florets chopped
1 box chicken broth
1 bouillion cube
1 cup water
1/4 cup water
2 tablespoons flour
1 cup half and half
Between 2 1/2 to 3 cups shredded yellow cheddar
Begin by placing olive oil in a large dutch oven and saute onions and garlic until transluscent. Add the broccolli, bouillion cube, chicken broth and water and begin to simmer. Season with salt and pepper. Simmer for about 20 minutes until everything is limp.
Place half and half and 1/4 cup water in blender with flour and blend for a moment to incoporate the flour. Add the solids with a slotted spoon (from the soup), and blend until smooth. Add to pot and stir. Simmer for about 5 min to cook out the flour. Season again with salt and pepper. Turn off flame.
Add the cheddar while soup is hot. When cheddar has melted, the soup is done. I’ve given the approximate measure of the cheese because if you like it more cheesy, feel free to use the full three cups. Serves 6-8.
Well, Randall and I have taken to volunteering at the local retirement home where we call BINGO every other Wednesday. So this week I decided to bring some treats. Blondies from a posting way back. And this time I decided to do pecans and heath bar pieces, as well as the chocolate chips. Kids….those brownies were delectable. Addictive you may say. I am going to make some more on Monday and post the recipe. You might say I have been on a sabatical. Just too busy to post. But I am back! Tonight, cream of broccoli and cheddar soup! I will post that later!
Here is my latest posting on Philly burbs…..French Onion Soup Au Gratin ala Au Pied de Cochon! Bon Appetit!
My first piece for www.phillyburbs.com is officially out! Fall Soups 101 chronicles a recent visit by Randall’s family to our home in Erwinna and how a sojourn for burgers and corn turned into my corn chowder. I’ll be posting monthly, with a short description of the inspiration for the recipe, a photo, the recipe and of course some tips! Read Fall Soups 101 at http://www.phillyburbs.com/pb-dyn/news/105-10152007-1423981.html