It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too! Great for the wallet AND the waistline! This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.
Tart & Spicy Butternut Squash Soup
- 1 – 2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
- 1 – Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
- 3 – Large Ribs Celery Chopped
- 3 – Carrots (Peeled/Chopped into about 1″ Pieces)
- 1 – Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
- 4 – TBLS Butter
- 1 – 32 oz Container Organic Chicken Stock
- 1+1/2 Cups Water
- Freshly Grated Sea Salt (To Taste)
- Freshly Cracked Pepper (To Taste)
- Freshly Ground Nutmeg (1/4 tsp)
- Cinnamon (1/2 to 1 tsp)
- Cayenne Pepper (Pinch to 1/8th tsp)
- Chopped Parsley (if desired)
Melt the butter in a medium stockpot and add the onions, carrot and celery. Sauté over low heat about 10 minutes. When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water. Turn the heat up to medium-high and bring just to a boil. When bubbles appear at the edges of the pan, reduce heat to low. Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.
Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.
Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne. Adjust spices to taste.
I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!
I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat
If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.
Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!
- Pesto Salmon
- Teriyaki Salmon
- Lemon Dill Salmon
- Garlic Butter Salmon
I’ve done the lemon dill salmon and it came out perfect. Next on my list to try is the pesto salmon. This girl loves pesto and this girl loves salmon! Let’s face it, #ThisGirlLovesToEat
If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood
I’ve fallen in love with Amazon Fresh. Not just because I can be lazy and not go into the grocery store, although that keeps me from making impulse buys which is a definite plus, but also because the quality of the produce allows me to be creative when I cook on the weeknights. Not only is the produce generally larger than what I am seeing in my local grocery store, but it stays fresh longer, and I’m paying less money per pound. Win, Win, Win!
I hadn’t decided what to do with the chicken breasts I thawed this morning then remembered that two large Poblano chilies have been in the crisper for just over a week – in my eyes they are begging to be made a couple! Throw some rice into the pressure cooker and we have a trio!
Baked Chicken in Creamy Poblano Sauce with Mexican Rice
- 2 Poblano Chilis
- 1/2 Yellow Onion
- 2 TBLS Olive Oil
- 3 Cloves Garlic
- 3-4 Boneless Skinless Chicken Breasts
- 1 – 8oz Package Cream Cheese
- 2 TBLS Dried Cilantro
- 1 Can Evaporated Milk
- Juice of 1/2 a Lime
- 2 TBLS Flour
- 4 TBLS Butter
- 1/4 Cup Milk
- Salt & Pepper to Taste
- Preheat oven to 425 degrees (F)
- Cut the poblano peppers in half, stem & seed, then slice thinly with a Mandoline
- Cut the cleaned and skinned half white onion into thin slices on the Mandoline
- Peel the garlic
- Place these above items in a baking dish and drizzle with olive oil, turn to coat completely
- Place in the oven and roast for approx 20 minutes
- In the meantime cut your chicken breast halves with the breast flat on the cutting board use your knife to cut parallel to the board to divide it into two equal pieces
- Salt and pepper the chicken on both sides
- Remove the roasted veggies from the oven & lower the temperature to 350 degrees
- Place the roasted veggies, cilantro, salt and evaporated milk in a blender
- Puree the mixture
- Saute’ the chicken breast pieces in the 2 TBLS oil for about 2 minutes per side until they have a little color on them
- Remove the chicken to the baking dish you used to roast the veggies
- In the same pan you used for the chicken, over medium heat, melt the butter
- When the butter is melted add the flour and stir for a minute until fully incorporated and brown bits are scraped up
- Add the poblano puree to the sauce pan and stir
- Add the 1/4 up Milk to the pan and stir
- Add the Cream Cheese to the sauce pan and stir constantly for a couple of minutes until fully incorporated – it will be thick
- Remove from the heat an add the juice of the half lime, stir to incorporate
- Pour the Poblano Cream Sauce over the chicken
- Bake in the oven for 15 minutes until the chicken is cooked through
Serve with your favorite version of Mexican or Spanish rice and a salad or sliced and roasted zucchini squash.
Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood