I am bananas crazy for butternut squash soup! I love it American style, Thai Style (recipe is coming this fall!), and now Indian Style. This hearty soup is comforting and full of flavor! A very good warm-me-up and cheer-me-up dish. I hope you enjoy good soup, if not we can no longer be friends. I take it back, we can still be friends even if you don’t like soup. Just not best friends! Ha! 😉
For the spiced yogurt (can be made the day before):
- 1 cup of greek (strained) yogurt
- 1/2 tsp chili powder
- 1/4 tsp salt
- Stir chili powder & salt into the yogurt. Refrigerate until ready to use.
For the chutney (can be made the day before):
- 1 pinch celery seeds
- 1 tsp gram masala
- 6 grinds of pepper from a pepper mill
- 1 T oil (olive or coconut)
- 1/2 medium onion, finely chopped
- 1 chile pepper (I used a Thai red and removed the seeds, it wasn’t very spicy)
- 1/2 cup dried figs, stemmed and finely chopped
- 2 garlic cloves, minced
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 2 T of raw sugar
- Salt to taste
- Heat saucepan to medium, add spices to saucepot and toast until fragrant, add oil and onion. Stir occasionally until onion has softened.
- Add all other ingredients. Simmer until thickened, about 20 minutes. Remove from heat. Refrigerate leftovers promptly.
For the soup:
- 1 medium butternut squash
- 1 1/2 T curry powder
- 1 T oil (olive or coconut)
- 1/2 medium onion, chopped
- 2 carrots
- 4 garlic cloves, minced
- 1 quart of chicken broth
- Salt, to taste
- Pre-heat oven to 350 degrees.
- Cut squash into 4 pieces, remove seeds, rinse and place on cookie sheet lined with parchment paper cut-side down. Bake until softened, about 35 minutes.
- In a large stockpot toast the curry powder until fragrant. Add oil and onion. Stir occasionally until onion has softened. Add chicken broth, carrots, and garlic. Simmer until carrots are soft.
- Blend soup in batches in blender. Return to a simmer. Season with salt to taste.
To serve: Ladle soup into bowls, carefully top soup with the chutney and yogurt close to the surface so they don’t sink to the bottom of the bowl. Serve with gluten free naan or toast. Enjoy!
Hi everyone! Is it chilly where you are? Well this stew will warm you right up!
The creamy cauliflower puree is filled with mild garlic and the topping of spicy southwestern sausage? Delightfully contrasting. I loved taking a bite of sausage and tomato, and then a sip of the puree to balance the heat.
Simply delicious and ready in under 15 minutes! What could be better?
Saute 4 minced garlic cloves in 1 Tablespoon of olive oil until golden in a small pot, remove from heat. Steam 1.5 pounds of cauliflower florets until tender. Combine the garlic (leaving the oil behind in the pot), florets, and 3 ounces of herbed goat cheese in a blender. Blend until smooth adding a little milk if needed to blend easily. Salt to taste. Keep warm.
Meanwhile, return the small pot to the stove and heat to medium. Add 1 cup canned diced tomatoes with green chiles, 1 finely chopped roma tomato, and 2 coined southwestern style sausages. Simmer for 5-7 mins to blend flavors.
Ladle 1/4 of the cauliflower puree into a shallow bowl, carefully ladle 1/4 of the sausage/tomato mixture in the center, sprinkle with sliced green onions.
Creamy potato, rich and tangy sour cream, salty bacon, melted cheese, crisp green onions… are you drooling yet? A head of cauliflower that you can’t taste, and less than 10 grams of fat per serving… are you intrigued?
The cauliflower blends nicely into the soup adding nutrients, nice creamy texture, and volume that would have been potatoes. Using bacon fat instead of butter allows you to use less fat without skimping on flavor. If you can use organic milk, and potatoes, and nitrate free bacon.
Ok stop licking your screen and start cooking!
Fry 4 slices of nitrate-free apple wood smoked bacon in a large stockpot on medium low. Remove bacon, chop, and refrigerate leaving behind the fat. Saute 2 coarsely chopped onions until lightly golden. Add 6 cups of water, 2# of coarsely chopped organic unpeeled potatoes, 1 coarsely chopped head of cauliflower, and 2 cloves of garlic. Simmer until all vegetables are tender. Working in batches blend soup with 1 quart of organic whole milk. Add salt and pepper to taste.
Garnish with minced green onions, cheddar cheese (1 tablespoon per serving), reserved bacon, and Greek yogurt.
Tomato soup and grilled cheese. Ah the velvety tomato goodness, the crisp edges of bread, and gooey cheese! What could be better on a cold day when you don’t want to cook? But what are you to do when you are gluten free, buy a can of tomato soup? Pssh make your own in less time it takes to drive to the store and back!
I cannot lie: my favorite part of tomato soup and grilled cheese is dipping the sandwich! It’s a lot of fun to serve the soup in mugs for the best dunking.
Quick Tomato Soup
Heat a 3 quart pot to medium high. Chop 1 onion, and peel 3 garlic cloves. Add 1 tablespoon of extra virgin olive oil to the pot, add the onion and garlic. Cook stirring occasionally for about 10 minutes, until onions are golden. In a blender combine a 28 ounces can of whole tomatoes, the contents of the pot, 1 tablespoon of Better Than Bouillon and blend until smooth. Pour back into the pot, simmer for at least a few minutes and up to 10 minutes. Add 1 pint of warm whole milk, sea salt (don’t add too much, the bread and cheese will be salty), and fresh cracked pepper to taste. If soup is too thick for your liking thin with some water or milk. Bring the soup back to a simmer. Serve in mugs, or deep soup bowls and with grilled cheese.
Grilled Cheese Sandwiches
Heat a fry pan to medium low. Add 1 teaspoon of butter to pan, add a slice of gluten free bread, cook until lightly golden. Repeat for other slice of bread. Assemble sandwich with toasted bread sides inward with 2-4 tablespoons of cheese. Add sandwich back to pan to brown on both sides. You can also toast in a non-stick skillet without using butter. The biggest advantage is no greasy fingers!
Cheese suggestions: Fresh mozzarella, sharp cheddar, goat cheese, or gruyere.
Other filling ideas: 1 tablespoon sliced roasted pepper, 1 teaspoon green onion or chives, 1 thin slice tomato, thin slices of avocado, or a few leaves of fresh basil.
Roasted Butternut Squash Soup
It’s hearty, flavorful, healthy, easy and eco friendly, what’s not to like?
Roasted butternut squash and potatoes, caramelized onions and rosemary make the soup
layered with flavor and memorable.
Enjoy the fall.