Curried Pumpkin Coconut Soup

This is a Sponsored post written by me on behalf of Libby's. All opinions are 100% mine.

I've never been shy about my love for pumpkin. It's healthy. It's versatile. It's delicious. It's a superfood that packs a powerful boost of Vitamin A (which promotes healthy bones, skin, and eyes) and fiber which, along with a balanced diet, helps to protect your body from certain types of cancer and heart disease. So, when I was offered the opportunity to partner with Libby’s Pumpkin to promote the versatility and health benefits of eating pumpkin year-round, I happily accepted.

So wait, pumpkin year-round? Oh yeah, I said it. Don't shove those hoarded cans of pumpkin puree to the back of your pantry once the cool weather finally gives way to a Spring thaw. Instead, shift your perspective. I'll concede to the fact that your warming spices may no longer be displayed prominently next to your salt and pepper, though.

I mean, did you know that one serving of Libby's 100% Pure Pumpkin actually provides more than 100% of your daily allowance of Vitamin A, and 20% of your daily fiber requirement? Why would you want to forget about such an easy source of antioxidants for 3/4 of the year? That's just crazy talk.

Supreme Pizza Soup

I've been staring at a blank screen for close to an hour. I can't find the words. The older I get, the more I realize how fragile life is. How one day you can be laughing and joking and loving and making plans, and then not wake up the following day. Or worse, you can get caught up in the stress and frustration that sometimes seems to pile up - you can be grouchy and angry and fed-up and take it out on those you love. And not wake up the next day.

Tears are streaming down my cheeks at the thought of either scenario. But, why, you wonder? Why am I thinking out loud about this when you expected to hear about soup?

It's because I'm trying to find a way to put the way I feel about having known Elle. Elle (Lee Ann) from Elle's New England Kitchen passed away suddenly a week and a half ago. I was in a state of shock, disbelief, sadness, and fear all at once. How could this young, spunky, kind, snarky, hilarious woman whom I'd known through the world of food blogging since 2009 just be gone?

Smoky Chicken Paprikash Soup inspired by When Harry Met Sally | #FoodnFlix

When Harry Met Sally.  You know you love it!  As far as chick-flicks or rom-coms go, this is one of the classics.  And one of my personal favorites since it has a riduculous amount of food references strewn throughout.  But, if you know that it was written by Nora Ephron, that probably doesn't come as a surprise to you.  Ephron was a foodie (whether that's a term she used or made jokes about, I can't be sure).  Have you read Heartburn?  I Feel Bad About My Neck?  Crazy Salad?  Food played a prominent role in Ephron's life.  Must be one of the reasons that I can relate to her words so well.

Arizona Sunset Enchilada Soup Mix from @FrontierSoups {product review}

I have 88 soup recipes in my index.  While that is a good amount, when I went to count, I thought I'd have more.  Because we eat a lot of soup in this house.  But then I realized that the majority of the soups we eat either a) is something I've already blogged about and is a favorite, therefore gets made quite often *cough...tortilla soup...cough* or b) is something I've just thrown together without measuring or writing down.  I mean, refrigerator soup or pantry soup is definitely a regular occurrence.

That being said, 88 isn't too shabby.  So yes, I am a soup addict, in case you didn't already know.

Recently I had the opportunity to try a new soup mix from a great line of all-natural, healthy mixes from Frontier Soups.  The mix I tried is their featured mix for the month, Arizona Sunset Enchilada Soup Mix.  Contained in their fun little package is a combination of dehydrated navy beans, sweet potato, onion, red and green bell pepper, corn, masa (corn flour), chili powder, and epazote.  There is no added salt, preservatives or MSG, and the mix is gluten-free.

You can whip up a delicious pot of soup in 30 minutes by adding chicken broth, cooked chicken, salsa verde , shredded cheese, and a bit of sour cream to serve, if you like.  I do like.  What do I love about this mix from Frontier Soups?  Where do I start!?  First and foremost are the all-natural ingredients which I can count on my fingers and see clearly through their transparent packaging.  But the ease with which I can whip up a batch of flavorful soup comes in a very close second.

Now is a great time for you to give this mix a try, as well, as Frontier Soups is featuring it this month and has it on sale.

But this isn't my first experience with Frontier Soups.  You may remember that Whole Grains sampling box I shared a while back?  Well, it contained a package of Frontier Soups Montana High Plains Wheat Berry Chili mix which I absolutely, positively devoured!  I made it with ground turkey, but there is also a vegetarian option.  And I was extremely excited to see packages of this mix in a local store recently.  Needless to say I have a package or two sitting in my pantry "as we speak".

If you check out the Frontier Soups website, you'll find many vegetarian, whole grain, hearty, and even gluten-free options. I know I have a bunch in mind for my next order!

I received a free package of Frontier Soups Arizona Sunset Enchilada Soup Mix.  I was under no obligation to give a positive review, and I received no compensation for this post.  All thoughts and opinions are 100% my own.

Soba Noodle Soup w/ Tofu, Mushrooms, & Spinach #takeyourplace {Food Bloggers Against Hunger}

Say you had a family of five.  Now say I handed you $11 and told you that was all the money you had for all five of you to eat for the day - breakfast, lunch, dinner, snacks, and drinks. Eleven.  Dollars.  Please assume that three members of that family of five were children and/or teenagers.  Imagine that they need fuel to get their bodies and brains working in the morning.  They need a balanced, nutritious lunch to replenish all the energy they spent learning that morning.  Of course there's an after-school snack...preferably one that is not pure junk.  Not only is there dinner to think of, but possibly even dinner for your teenage athlete who after waking up extra early and getting in a practice before school even began, also needs a bit of an extra-large dinner when they collapse inside the front door late in the evening.

Could you feed your family on $11 a day, every day?  Don't forget that some days you just need dessert.  Or a birthday cake.  Or those special occasions when a steak-more-expensive-than-a-two-day-allotment is called for.  More than likely you wind up eating a slow-cooked roast, instead (not that there's anything wrong with a slow-cooked roast...but a rare, juicy steak it is not).

The average benefit for the recipients of food stamps or the supplemental nutrition assistance program is $3-$4 per day, per person.  But it doesn't have to be that large.  The family of five that I mentioned?  Their benefit works out to $11 per day, which is $2.80 per person a day.  I know of people who spend more than that on just their morning coffee.  This household has one parent who works full-time and one who works part-time.  One parent is a college graduate.  They both work hard, but after paying all of their bills and living expenses - without flourishes - they barely scrape by.  Hunger and proper childhood nutrition is an "issue" all over America.

Fortunately, food insecurity can be curbed with a bit of education and assistance.  Planting and tending to a vegetable garden is one way that many can gain a source of nutritional food at a low cost - at least for a good amount of the year in cooler climates.  Cutting coupons and menu planning is another way to budget meals and money well.  Buying in bulk (because that $11 a day is not given one day at a time) and freezing/storing items properly can definitely stretch a dollar.  Adding whole grains and fiber-rich foods is a good way to satisfy any belly.  Eating a rainbow of veggies and lean proteins...keeping an eye out for sales, discounts, and specials at the grocery story...and most importantly (in my opinion) is educating those who don't know about the importance of eating as many whole foods as possible and leaving those pre-packaged options on the shelves.

I know that there is so much more to it than this.  I know more than one family who receives food assistance in some form or another - it's not an isolated problem.  And though it may seem like much in the big picture, it's little things like a collection of wholesome, inexpensive recipes like this that can start to make a difference.  If only to one family.  This soup cost ~$2.50 per serving, but it is packed with protein, whole grain noodles, and vegetables.

Soba Noodle Soup w/ Tofu, Mushrooms, & Spinach

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: simmer soup/stew soba noodles tofu spinach mushrooms Asian

Ingredients (serves 2)

• 1 Tbs. oil (olive, vegetable, corn, coconut)
• 1 clove garlic, minced
• 1 tsp. minced ginger
• big pinch crushed red chile flakes
• big handful sliced mushrooms
• 3 c. chicken or vegetable stock (or low-sodium broth)
• 3 oz. soba noodles
• 1 Tbs. soy sauce
• big pinch sugar
• 2 handfuls baby spinach
• 6 oz. tofu, pressed & cut into cubes
• 1 scallions, thinly sliced

Instructions

Heat oil in a small saute pan over medium heat. When hot, add garlic, ginger, and chile flakes; saute for 1 minute, stirring constantly. Add mushrooms and continue to saute until they are tender and starting to turn golden in spots. Set aside.

Bring chicken stock to a boil, and then add the soba noodles, soy sauce, sugar, and reserved mushroom mixture; simmer for 4 minutes. Remove from heat.

Put one handful of the baby spinach in the bottom of each of the bowls and divide the tofu evenly over the spinach.

Carefully lift half of the noodles out of the pot and place in one of the bowls, and then do the same with the other half. Divide the hot broth and mushrooms evenly amongst the bowls and let sit for 1 minute before stirring everything around.

Sprinkle with the scallion and eat right away!

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What can you do?

• Join the call to action by sending letters to your representatives in Congress.  Let's flood those inboxes with letters today!
• Tweet Congress to end hunger.
• Carve out some time to watch A Place At The Table.  Find a screening in your hometown, on Amazon, or iTunes.
• Visit the coordinator of this Food Bloggers Against Hunger event, The Giving Table for more resources and links to other posts.

Ramping-Up Instant Ramen

I've probably mentioned this a feeeewwwww times before, but when I'm in the mood for a) something quick or b) something cheap, I usually turn to noodles or eggs.  Or noodles and eggs.  Noodles are filling.  Eggs are packed with protein.  Both are easily adaptable.  Possible variations are endless.  My guess is that you could probably make pasta and/or eggs every single day for a year and never eat the exact same dish twice.  You know.  If you tried.

Well, the more I think about it, the more boring I seem.  I mean, I do make things other than noodles or eggs in a (time or money) pinch.  Beans and legumes are a godsend.  Refrigerator soup is practically a pastime.  I can probably make quesedillas and wraps in my sleep.

Obviously I need some more options.  That's where Sunday Supper comes in this week since everybody is bringing a Budget Meal idea to the table.

I'm sharing one of the easiest go-to's in the world - Instant Ramen with a POW!  I'm not ashamed to say that I like to pick up instant ramen when I'm feeling especially poor.  At 15-20 cents a packet, it can't be beat.  Plus, it's a great way to use up...stray veggies threatening to go bad...scraps of meat (cooked or raw) in the fridge...half-used cans of beans or tomatoes...bags of forgotten veggies in the back of the freezer...almost empty condiment jars taking up space in the door...

Seriously, you can make yourself a filling and nutritious meal for less than $2.00.  All three of the variations I listed were that or less for two servings.

Faux Pho (serves 2)

• 4 c. beef stock or low-sodium broth
• 1 whole star anise
• 1 pkg. Instant Ramen Noodles (any flavor, not using packet)
• 1-2 oz. beef, sliced very thinly against the grain (flank, round, skirt)
• freshly squeezed lime juice, to taste
• fish sauce, to taste
• small handful minced fresh mixed cilantro, basil, and mint
• pinch red chile flakes
• 1 green onion, thinly sliced
• hoisin sauce and/or chile garlic sauce

Instructions

Place beef stock and star anise in a medium-sized pot. Bring to a boil, and then lower heat and simmer for 10 minutes. Add the instant ramen noodles and cook for 2 minutes. Scatter in the beef and cook for 1 minute longer.

Remove star anise from pot. Add a few squeezes of lime juice and few dashes of fish sauce, to taste. Transfer to serving bowls and divide the herbs over the top with a pinch of the chile flakes and a smattering of green onion. Put a blob of either hoisin sauce or chile garlic sauce in the bowl and stir everything around. Enjoy!

note:

You could also add small salad shrimp during the last minute of cooking time, or larger, uncooked shrimp that has been either chopped or sliced into small pieces (so that they cook quickly). Use it in addition to or instead of the sliced beef.

Aside from the Faux Pho, a couple of my favorite options are:

• Ramen w/ a Poached Egg, Kale, & Sriracha (Poach 1 or 2 eggs in the water when it just comes to a simmer, remove and set aside; skim any stray egg white from pot.  Add noodles and 1 or 2 handfuls of kale to the simmering water and cook for 3 minutes.  Turn off heat and stir in seasoning packet, to taste. Use spicy chicken flavored seasoning packet for broth (or simmer in chicken stock/low-sodium broth instead of water).  Transfer to a bowl (or two) and slide the poached egg back into the hot broth.  Squirt Sriracha sauce over the whole shebang.)
• Veggies w/ Red Curry Paste (Cut a couple of handfuls of veggies into small slices or shreds - making sure they're tiny so they'll cook in the heat of the broth - use baby spinach, shredded carrot, teensy-tinsy broccoli florets, etc.  Bring 3 cups water to a boil and add the noodles, along with any slightly larger veggies - like the mushrooms in this bowl - cook for 3 minutes.  Turn off heat and stir in a tablespoon or two of red curry paste and about half of any seasoning packet you choose.  Pour everything over the veggies in the bowl.)

A bowl of ramen that is chock-full of colorful veggies is a great way to use up those little bits and bobs floating around in your crisper not to mention those veggies add vitamins and minerals to your meal.  Leafy green vegetables add iron.  Eggs add protein.  If you have homemade stock or broth in the fridge or freezer, even better - replace the seasoning packets with one of those for less salt (and MSG)...basically, make it as wholesome as possible.

more add-ins for Ramping-Up your Instant Ramen:

• miso, mixed mushrooms, tofu
• shrimp, baby corn, carrots, herbs
• garlic, ginger, lemongrass, coconut milk, chicken
• pork, bean sprouts, spinach
• chiles, corn, crunchy tortilla strips, tomatoes, cumin, onion, garlic
• hard-boiled egg, veggies
• beaten egg (added like egg-drop soup)
• tofu, hot-n-sour sauce, veggies

Irish Cabbage & Bacon Soup w/ Blarney Castle Sourdough Toasts

aka Proscrastination Soup - so worth the (unnecessary) wait. 

A few days ago, I mentioned my habitual practice of procrastinating  - especially when it comes to things that are quick and simple to make.  And I'm gonna go ahead and say those things are usually particularly tasty, as well.

This soup is one of those things.  I guess that mentioning it "out loud" must have given me the kick in the seat that I needed - because you're looking at a bowl of soup four weeks in the making (errr...waiting).  And two potatoes in the compost bin.  

Today, I finally called it lunch.  Thirty-odd minutes after I decided I was not letting more spuds go to waste.

Slightly sweet from the cabbage...slightly viscous (in a good way, not a gummy way) from the starchy potatoes...slightly meaty from the bits of pancetta...slightly tangy from the addition of sourdough toasts...slightly creamy on top from the blanket of melted cheese...

...100% comfort food.

(I don't know what little Charlie Bucket was so upset about.  Cabbage Soup makes me happy.  Well, okay, maybe not Cabbage Water Soup.  And maybe not every day.  Nevermind.  I get it.)

Irish Cabbage & Bacon Soup w/ Blarney Castle Sourdough Toasts

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: ~30 minutes

Keywords: soup/stew cabbage pancetta Irish

Ingredients (serves 4-6)

• 4 Tbs. unsalted butter
• 10 oz. diced pancetta
• 1 extra-large potato, peeled & diced
• 2 garlic cloves, peeled & smashed
• 2 small onions, chopped
• 4-6 c. chicken stock (or vegetable stock or water)
• 2 tsp. dried oregano
• 1 (14.5 oz.) can fire-roasted, diced tomatoes w/ their juices
• 4½ c. shredded cabbage (~½ of a small cabbage)
• sea salt
• freshly ground black pepper

to serve:

• 1 (8 oz.) sourdough baguette
• ~4 oz. Kerrygold Blarney Castle Cheese

Instructions

Place the butter in the bottom of a Dutch oven (or large, heavy pot) over medium-high heat. Once it has melted, add the pancetta, potato, garlic, and onions; saute for a few minutes. Cover and allow to steam for 10 minutes.

Add the stock, oregano, and tomatoes with their juices to the pot, and bring to a boil. Stir in the shredded cabbage. Partially cover, reduce heat, and allow to simmer gently for 15 minutes. Season to taste with salt and pepper (you may not need salt if your stock or broth was salted).

Serve right away, or cool and refrigerate for up to 3 or 4 days (soup only gets better with time).

If you are serving this right away, turn on your broiler while the soup is simmering. Slice the sourdough baguette into thin slices, slightly on the bias (diagonal-ish). Slice the cheese into ¼" slices. Set the baguette slices under the broiler, when they turn golden around the edges and a bit in the middle, flip them over. Once they've started to turn golden, lay a slice or two of cheese on each and continue to broil until melted.

Serve the soup with a few of the toasts on top and/or on the side.

note:

If you are unable to find pancetta, you can use bacon instead. However, I would cook it first (without butter), until the fat is rendered and it is slightly crisp. Scoop out the bacon onto a paper towel-lined plate and add enough butter to the bacon grease left in the pan to equal 4 tablespoons. Continue recipe with the first 10 minute steam of the veggies. Stir in the bacon just after the soup finishes cooking completely.

inspired by and adapted from Clodagh's Kitchen Diaries

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disclosure:  I am a member of the Kerrygold Food Blogger Network, but that in no way influences my love for Kerrygold cheese (I loved it before I was a member).  I bought this cheese with my own money.  All opinions are my own.

Country Split Pea Soup w/ Bacon & Potatoes

Every once in a while I do something rare - I fall in love with a bowl of thick soup.  I've mentioned before (you know, once or twenty-two times...) that I am a brothy soup kind of girl.  I turn up my nose at "soups" that look like baby food.  But then, something like this pot of hearty, rustic...and thick...soup jumps up, slaps me hard across the face, and calls me a liar.

The thing is, I think my appreciation for this particular bowl of soup comes from one simple ingredient - the humble split pea.  Okay, there's bacon in it, too - and that never hurts.  But I'm a sucker for any type of peasant food.  A hearty bowl of split peas, a warm hunk of bread ripped from a loaf just out of the oven, maybe a bottle of wine...

At first glance, you probably wouldn't guess that this was a split pea soup.  I mean, it's orange.  Split peas are green.  It's all very confusing.  Okay, not really.  Not only is there split peas in here, there's also a good amount of veggies.  Yes, mainly carrots.  Ah ha!  Alas, if you think this is sounding like far too virtuous a bowl of goodness for you, don't fret.  I mentioned bacon, remember!?

So just for today, let's dust off our old silver baby spoons and dig in!  Are you with me?

Country Split Pea Soup w/ Bacon & Potatoes

Thick and hearty split pea soup fortified with veggies and studded with chunks of potatoes and bacon.

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Keywords: soup/stew split peas bacon legumes carrots American fall winter

Ingredients (serves 8-10)

• 3 Tbs. butter
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 6 large carrots, chopped
• 4 cloves garlic, peeled & smashed
• 1 lb. dried green split peas
• 2½ quarts (10 c.) chicken stock + more as needed
• 2 Tbs. dry sherry
• hot sauce, optional
• 2 cooked Yukon Gold potatoes, peeled & diced
• 1 lb. bacon, cooked and crumbled
• salt
• freshly ground pepper
• herbs to garnish (parsley/chives/thyme), optional

Instructions

Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add onion, celery, carrots, and garlic. Saute until the veggies have begun to soften a bit, 7-10 minutes, stirring occasionally.

Add the split peas and the chicken stock; bring to a boil. Reduce to a simmer and cook until the peas are tender and soft, ~1 hour.

Remove from heat; add sherry and a few dashes of hot sauce, if using. Use an immersion blender to puree the soup until smooth (or do this carefully in batches using a blender).

Taste and adjust seasoning as necessary with salt and pepper (remember you're about to add salty bacon). Stir in the potatoes.

Ladle into warm soup bowls and divide the bacon amongst them. If you wish, scatter some fresh herbs over the whole thing and enjoy!

notes:

If you're not serving this all right away, you can either reserve the remaining cooked bacon and add it once you've reheated the soup, or you stir it into the soup and let it flavor the soup.

You can easily make this a vegetarian option by omitting the bacon (eeek!) and using vegetable stock, quick vegetable broth or simple garlic broth in place of the chicken stock.

-adapted from New England Soup Factory Cookbook

Chicken & Vegetable Soup w/ Pasta

Icy roads.  Icy mailboxes. Icy curtains.  Icy steps threatening bruised tail bones.  Icy things have become the norm around here lately.  It's enough to make a person want grab to a thick blanker and hunker down.  But since daily life does not cease in the presence of frozen water, one devises other plans to keep warm.

Those plans include things like hot chocolate.  Extra thick hot chocolate.  Booze.  Hot chocolate with booze.  And soup.  Many, many steaming bowls of soup.

I kid you not.  You'd think soup was going out of style the way I've been consuming it lately.  But we know better.

Soup is timeless.

Vegetables and proteins, however?  They're not.  Timeless, that is.  They go bad.  Which is another great thing about soup - it's ability to take in all of those extras hanging out in your fridge.  And your pantry.  Have a couple of carrots looking lonely?  Maybe a random bunch of kale hanging out in the crisper?  I know you have half-used packages of pasta hanging out. Sounds like dinner to me.

Chicken & Vegetable Soup w/ Pasta

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Keywords: simmer soup/stew chicken kale pasta American fall winter

Ingredients (serves 4-6)

• olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 4 fat cloves garlic, minced
• 1 sprig fresh thyme
• ~4 c. stock or broth (chicken, veggie, garlic, or beef)
• 1 (14.5 oz) can fire roasted, diced tomatoes
• ½ c. pastina (any sort of little pasta - I used melon seed)
• 2 big handfuls kale, large stems removed and chopped
• 1-1½ c. cooked, shredded chicken (from ~2 breasts)
• Parmesan cheese
• salt
• freshly ground black pepper

Instructions

Heat a good glug of olive oil in a Dutch oven over medium-high heat. Add onion, carrot, garlic, and the sprig of thyme. Add a pinch of salt and pepper. Sauté until veggies have begun to soften, ~5 minutes.

Add stock or broth and the tomatoes with their juices, bring to a boil. Add pasta and kale, bring back to the boil and simmer for another 5 minutes or so. Stir in chicken and continue cooking until heated through.

Discard thyme sprig. Taste and adjust seasoning with salt and pepper, as needed.

Serve with a few slivers of fresh Parmesan and a few cracks of black pepper.

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I am sending this bowl of soup over to my friend Deb at Kahakai Kitchen for Souper Sunday this week.

Sopa de Jitomate y Rajas / Roasted Tomato Soup with Poblanos {she made, ella hace}

When Leslie and I were trying to decide what we wanted to make for she made, ella hace this month, my brain could only muster "soup".  All I could picture were hands cupping a bowl with steam rising from the top.

You'd get a good idea why if you took a gander out my window today.  White as far as the eye can see.  Small plants drooping heavy with the weight of the snow.  Not much movement, aside from the eerily large crows flying past the barren branches set against a grey sky.

And if by chance you were brave stepping outside, you would probably turn tail before you could get your second foot out the door.  With the temperature sitting at a balmy 3 (wind chill making it feel like -15), well... Even the schools didn't open their doors today.

What better way to spend the day than sitting indoors, looking out at the beautiful snow, slurping a bowl of soup.  And if by chance you were to be slurping on THIS soup, you would probably even start stripping off some layers.  Perhaps don your tank tops and bermuda shorts.

Not only is it warm... it's spicy!  A thin film of sweat on your forehead.  Small beads across your upper lip.  You'll forget all about that ill-guided attempt to venture outdoors.

In case you hadn't guessed, Leslie and are bringing steaming bowls of Tomato Soup to the table for she made, ella hace today.  My version is not the one that normally comes to mind when you think tomato soup.  Instead of being thick and rich and creamy, it is brothy and earthy and very spicy - with noodles of roasted poblanos lacing every spoonful.  It is unexpected, but entirely welcome.  Don't forget the cubes of fresh, slightly salty cheese and a few tortilla chips for little variety in texture.  This will change the way you look at tomato soup.

But what I'd really love is to have a double-feature in front of me.  One small bowl of this, and one small bowl of Leslie's beautiful Homemade Tomato Soup.  Slip me a grilled cheese and I might think I was in heaven.

Roasted Tomato Soup w/ Poblanos (Sopa de Jitomate y Rajas)

by Heather Schmitt-González

Prep Time: 25-30 minutes

Cook Time: 30-45 minutes

Keywords: simmer roast soup/stew chiles tomatoes Mexican

Ingredients (serves 4-6)

• 2½ lbs. Roma tomatoes
• 1 lb. Poblanos
• 1 Tbs. olive oil
• 2 small onions, sliced ¼" thick
• 4 fat cloves garlic, minced
• 1 tsp. dried Mexican oregano
• 6 c. beef stock or good beef broth
• salt
• queso fresco, storebought or homemade, cubed
• tortilla chips or fried tortilla strips

Instructions

Set the tomatoes on a baking sheet that has been lined with foil and place 4-inches below a very hot broiler. Roast until the skins are blackened on one side, and then flip and repeat; it should take ~6 minutes per side. Set aside and allow to cool. Peel the skins off the tomatoes and place the tomatoes and their juices in the jar of a blender or food processor, and process to a coarse puree.

Roast the poblanos directly over a gas flame, or below a broiler until blackened on all sides, 5-10 minutes total. Cover the roasted chiles with a clean kitchen towel and allow to stand and steam for at least 5 minutes. Peel, pull out the stem and seeds. Rinse briefly to remove little bits of skin and seeds. Slice the roasted chiles into strips that are ~¼-inch wide.

Heat oil in a Dutch oven over medium-high heat, add onion and cook, stirring often, until slightly browned, ~5 minutes. Add garlic and oregano and cook for another minute. Add roasted poblano strips, stir, and heat through.

Add the tomato puree to the pot and cook, stirring often, until thick and reduced, ~7 minutes. Stir in the broth, partially cover, and reduce heat to medium-low; simmer for 30 minutes. Taste and add salt, if needed.

Serve the soup with cubes of queso fresco and some tortilla chips/strips. Enjoy!

adapted from Rick Bayless's Mexican Kitchen

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

I am sharing this post with:
FOTMC: Soups

Creamy Kabocha Squash Soup w/ Toasted Walnuts, Honey, & Truffle Oil {12 Weeks of Winter Squash}

I've mentioned before that I am not a huge fan of veggie puree-style soups.  At risk of offending, they remind me of baby food.  Every single time.  Without fail.  I always find myself adding "just a little bit more" liquid when I try making one.  In other words, if I can see the ripples of the puree piled on itself in the bowl, it's not soup.  It's more like applesauce.  Or squashsauce.  Or carrotsauce.  Or what-have-you-sauce.

You might remember this beautifully brothy Buttercup Squash Soup I made last January.  Compared to that soup, this stuff is thick.  But that is neither here nor there, because other than the fact that both soups contain winter squash, they're pretty much nothing alike.  Oh wait, they also both have nuts... that one almonds, this one walnuts.  But other than that, no resemblance.

For some reason, I feel the urge to clarify that I don't dislike thick soups... I'm huge fan of chowders and bisques and stews and chilis.  And even beautiful creamy pureed soups like this one.   It's just those darn glumpy purees that scream baby food that I tend to raise my nose at.

Anyhoo, this soup features kabocha squash, which once roasted, is creamy and sweet.  The richness of cream lends a silkiness that almost makes each bite feel naughty.  The miniscule drizzles of honey and truffle oil on top volley for your attention... sweet or musky, sweet or musky.  And then there is those earthy, oily, toasted walnuts that lend crunch to each spoonful.

It's pretty fabulous.

Creamy Kabocha Squash Soup w/ Toasted Walnuts, Honey, & Truffle Oil

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: ~1 hour (mostly unattended)

Keywords: soup/stew squash truffle oil nuts American fall winter

Ingredients (~7 c.)

• 1 Kabocha squash
• olive oil
• salt
• freshly ground black pepper
• ~4 c. chicken stock
• 1 c. heavy cream
• chopped, toasted walnuts
• honey
• white truffle oil

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment or foil. Cut Kabocha in half from top to bottom and scoop out the seeds.

Drizzle squash with a little olive oil and season well with salt and pepper. Set, cut side down, on prepared tray. Slide into preheated oven and roast until tender, ~45 minutes. Remove from oven and when cool enough to handle, scoop the tender flesh out of the skin (you should get ~24 oz.).

Combine roasted squash with chicken stock in a medium-sized pot. Bring to a boil, then reduce to a simmer for ~10 minutes. Puree until smooth with an immersion blender (or do this carefully in a regular blender). Whisk in the heavy cream and heat until it is just about to bubble, then turn off the stove.

Taste and season with salt and pepper, if necessary. Ladle into warm bowls or mugs and garnish each serving with a couple of tablespoons of toasted walnuts, a long drizzle of honey, and several drops of white truffle oil.

Enjoy!

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This is already week 11 of our 12 Weeks of Winter Squash! Head on over to check out what my co-host Joanne made today...and then please share your winter squash posts with us below.

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1. Pomegranate-Glazed Eggplant, Tempeh, and Squash	2. Creamy Kabocha Soup w/ Walnuts, Honey, Truffle Oil	3. Butternut Squash and Apple Soup	4. Butternut Squash Flatbread	5. Raw Beet and Butternut Slaw	6. Butternut Squash and Quinio Salad with Honey Balsm	7. Parmesan Roasted Squash
8. Kabocha squash and coconut pudding

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FOTMC: Soup