Roasted Butternut Squash Soup

Butternut squash mingles with its fall friends in this festive soup:

Curried Butternut Squash Soup

There is something magical about roasted butternut squash. Its brilliant orange flesh softens into buttery squidginess, and when roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta-carotene, but so it is. One cup of butternut squash provides a health nut’s worth of Vitamins A and C, as well as a robust shot of potassium, manganese and fiber. In this recipe, roasted butternut squash mingles with its fall buddies – apples, cider, and loads of warming spices – yielding an essential autumn soup. Serve it as a starter to any meal, or dress it up in little shot glasses as a fancy soup starter when hosting a crowd. It’s a great way to kick off the holiday season.

Curried Butternut Squash and Apple Soup

Active Time: 40 minutes
Total Time: 1 hour and 30 minutes
Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock (or vegetable for vegetarian option)
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of crème fraîche or sour cream if desired.

Chicken Tortilla Soup with Corn and Black Beans

Rely on your leftovers for this warming Chicken Tortilla Soup

Hearty Chicken and Black Bean Tortilla Soup

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator combined with leftovers from a roast chicken dinner. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, simmered with a few must-have aromatics (onion and garlic) and pantry staples (canned Italian plum tomatoes and black beans). I spiced up the stock with warming southwestern spices in defiance of the dreary drizzle outside, and finished the soup with a shower of shattered tortilla chips, which happened to be leftover remnants in the bottom of their bag – too small for swiping through a bowl of salsa. Leftovers never tasted so good.

If you don’t have leftover chicken on hand, a store bought rotisserie chicken and packaged stock will do the trick. Season and spice the soup to your taste. Ideally it should have a little heat, but since our family is divided on what constitutes “spicy,” I pass a bottle of hot sauce around the table so everyone can fire up the soup to their taste. This soup is meant to be thick. More chicken stock may be added for a soupier consistency

Chicken Tortilla Soup

Active Time: 30 minutes
Total Time: 30 minutes
Serves 6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeño pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch pieces
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/8 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels (or defrosted frozen)
1 cup cooked black beans
1 to 2 teaspoons brown sugar (optional)
1/4 cup cilantro leaves, chopped
Tortilla chips, broken in pieces, for garnish

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the peppers and sauté until crisp tender, about 2 minutes. Stir in the garlic and zucchini and sauté briefly, about 1 minute.
2. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, and then reduce the heat and simmer, partially covered, for 20 minutes.
3. Stir in the chicken, corn, and beans. Simmer, partially covered, until thoroughly heated through. Taste for seasoning. Add 1 to 2 teaspoons brown sugar if desired.
4. Stir in the cilantro leaves and serve warm, garnished with the tortilla chips.

Chilled Pea Soup with Tarragon and Cream

Cool Soups Are Not Just For Summer. This light and luscious pea soup is a lovely spring teaser:

Chilled Pea Soup with Tarragon and Cream

With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year round. In fact, the slightly chilled temperature often amplifies the flavor and freshness of the ingredients, especially when the soup is as elegantly simple as this pea soup.

I prefer the savory flavor of the chicken stock in this recipe, but additional water may be substituted for a vegetarian version – in which case, be sure to taste and adjust the seasoning accordingly. The soup may be served slightly chilled or at room temperature. Serve as a light first course for 3 to 4 people, or divvy it up between 6 to 8 demitasse cups for a pretty appetizer.

Chilled Pea Soup with Crème Fraîche, Lemon, and Tarragon

Active Time: 20 minutes
Total Time: 20 minutes, plus cooling time
Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain whole-milk Greek yogurt)
1/2 teaspoon finely grated lemon zest
Sliced radishes and fresh tarragon leaves, for garnish

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, 3 to 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add 1 cup water, 1/4 cup at a time, until you reach your desired consistency. (The soup should be a little thick and not too runny.) Taste for seasoning and transfer to a bowl to cool to room temperature.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish each serving with 1 to 2 radish slices and sprinkle with snipped tarragon leaves.

Greek Tomato and White Bean Stew with Feta and Ouzo

 A splash of Ouzo and a sprinkle of feta add Greek inspiration to this hearty vegetable stew:

White Bean, Kale, Tomato Ragout with Ouzo and Feta

I love hearty vegetable soups in the winter. They are quick to prepare and non-judgmental when it comes to emptying the vegetable drawer in the refrigerator for a healthy dinner. One of my favorite stocks is Italian inspired and tomato based, sometimes with a splash of wine, and often with a rind of cheese added into the mix to exude delicious umami flavor while the soup simmers. I’ll then finish with beans or grains and handfuls of winter greens which wilt in the simmering stock just long enough to soften without discoloring. For this soup, I tweaked my favorite method and took a detour further south to Greece for inspiration. A splash of Ouzo (a Greek anise liqueur) amplifies the fennel in the soup and adds an extra layer of flavor that rounds out the tomatoes’ natural acidity. Rather than submerging a rind of cheese in the stock, I sprinkled feta over the soup for garnish. I must say I was pleased with this little detour, and I hope you are too.

Greek White Bean Stew with Tomato, Feta, and Ouzo

Active Time: 35 minutes
Total Time: 35 minutes
Serves 4 to 6

2 tablespoons olive oil
1 large yellow onion, chopped
1 fennel bulb, thinly sliced, fronds reserved for garnish
3 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 1/2 cups dry white wine
1 (28-ounce) can Italian plum tomatoes, with juices
1 1/2 cups chicken stock (or vegetable stock for a vegetarian option)
2 to 3 tablespoons Ouzo or anise liqueur
1 bay leaf
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch lacinato kale (or chard)
1 (15-ounce) can cannellini beans, drained and rinsed
Crumbled feta for garnish

1. Heat the oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring, until the vegetables soften, and the onion is translucent without coloring, about 5 minutes. Add the garlic, oregano, thyme, and red pepper flakes and stir until fragrant, about 30 seconds. Stir in the tomato paste to blend and then add the wine. Simmer until the wine is reduced by about one-third, about 2 minutes.
2. Add the tomatoes, chicken stock, 2 tablespoons Ouzo, the bay leaf, sugar, salt, and pepper. Bring to a boil, and then reduce the heat to medium-low. Partially cover and simmer 20 minutes, stirring occasionally. Taste for seasoning, and add a little more salt or another tablespoon of Ouzo if desired.
3. While the stew is simmering, remove the tough stems from the kale, stack the leaves, and slice crosswise into thin ribbons. 
Stir the kale and white beans into the stew and cook until the kale wilts, stirring frequently, 3 to 4 minutes. If the stew is too thick, top off with additional chicken stock and adjust the seasoning as necessary. Ladle the soup into serving bowls and serve garnished with crumbled feta and the reserved fennel fronds.

Breakfast for Dinner: Shakshuka

Tunisian-style Ragout with Sausage, Kale, and Poached Egg

Egg, Sausage, Kale Ragout

Shakshuka is a traditional North African breakfast composed of simmered tomatoes, peppers, aromatics, and poached eggs. It’s meant to be spicy which is a nifty DIY method for keeping cool in the Saharan heat. (The more you sweat, the more you cool off). As for us, it’s a warming meal that screams comfort food, perfect for the dead of winter. The Tunisians call shakshuka breakfast, but I’ve added sausage, spinach, and chickpeas and prefer to call it dinner. It’s delicious as is, served with crusty bread for mopping up the egg yolk and the sauce. If desired, spoon prepared couscous (or rice for gluten-free) into shallow serving bowls. Make a well in the center of the couscous and ladle the ragout and egg into the center of the couscous.

Sausage Tomato Ragout with Poached Eggs and Chick Peas

Prepare this in a 10-inch deep skillet and serve family-style at the table. If you have individual skillets (pictured), then prepare the ragout in one large skillet or pot. Before adding the eggs, divide the ragout between individual skillets placed on the stovetop over medium heat, and add one egg to each skillet. Chard or kale leaves may be substituted for the spinach.

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6

2 tablespoons extra-virgin olive oil, divided
1/2 pound hot Italian or chorizo sausages, sliced 1/2 inch thick
1 medium onion, chopped, about 1 cup
1 large garlic clove
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 (28-ounce) can Italian plum tomatoes with juice
1 (14-ounce) can chickpeas, drained and rinsed
1 teaspoon salt, or to taste
1 to 2 teaspoons harissa or hot sauce, to taste

1 bunch spinach, stems discarded, leaves coarsely chopped
4 to 6 large eggs
Chopped fresh cilantro or parsley for garnish

1. Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. Add the sausages and brown on all sides, about 4 minutes. Transfer the sausages with a slotted spoon to a plate lined with a paper towel. Discard the oil from the pan, but do not rinse out the skillet.
2. Add 1 tablespoon olive oil and the onion to the skillet and saute over medium heat until the onion begins to soften, about 2 minutes, scraping up any brown bits. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds, stirring constantly. Return the sausages to the pan and add the tomatoes, chickpeas, and salt. Stir to combine and taste for seasoning. If more heat is desired, add the harissa or hot sauce to taste.
3. Simmer the ragout, partially covered, over medium-low heat, to slightly thicken and allow the flavors to develop, about 20 minutes, stirring and breaking up the tomatoes with a spoon. Stir in the spinach and cook until slightly wilted, about 2 minutes.
4. Make an indentation or well in the ragout with a spoon. Crack one egg in a small bowl and gently slide the egg into the indentation. Repeat with the remaining eggs, taking care to not overlap the eggs. Cover the skillet and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes.
5. Remove from the heat. Serve family style or spoon the ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley and a grind of black pepper.

Triple B Chili with Beef, Beer, and Black Beans

It’s Time to Get Your Chili On:

Beef and Black Bean Chili

October brings Fall, football, and fresh crisp weather, which, in my book, invites a large pot of chili to slowly simmer on the stove, filling the kitchen with the heady scent of browned meat, tomato, and spice on a blustery afternoon.

Now, there are many versions of chili, and I am hardly a purist. Generally speaking a good chili includes meat, beans, chile peppers, onions, and tomatoes, and, in my opinion, it should be thick and packed with goodies. From there, the variations and tweaks are up to you. Not a meat eater? No problem – just double up on the beans. Want more substance? Add a hearty grain to thicken. Not too keen on heat? Tinker with the chiles, opting for more sweet than hot.

This is a chili template I use when I crave a spicy, hefty stew. The common denominator is the plum tomato stock amplified with a generous amount of southwestern spice and chile heat and fortified with stout or beer. I’ll change the meat and occasionally add a grain such as barley for extra oomph. The beef chuck can be switched to pork, turkey, or chicken – or entirely omitted for a vegetarian version with an extra helping of beans. In this recipe, I added barley for texture and extra nutrients. Other grains such as farro or wheat berries can be substituted as well.

Beef and Guinness Chili with Black Beans and Barley

Active Time: 1 hour
Total Time: 1 hour
Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 medium yellow onion, chopped
1 large poblano pepper, seeded and diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
2 chiles in adobo, finely chopped with juices
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1  cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1/2 cup pre-cooked barley (optional)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and sauté over medium heat until softened without coloring, about 3 minutes. Add the peppers and sauté until brightened in color, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

30 Minute Coconut Chicken Curry

January weather invites slow-cooking and one-pot meals. When it’s crazy cold, icy, and wet outside, it’s a good time to hunker down and make a steaming pot of fragrant, spicy curry. This chicken curry is brimming with vegetables and napped with coconut milk. It’s rich, aromatic, and bright  – a perfect antidote to the winter blues. It’s also  a one-pot wonder, simply prepared in 30 minutes, which is perfect for a weeknight meal or a no-fuss apres-ski (or shoveling!) dinner. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly.

Coconut Chicken Vegetable Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, sliced 1/4–inch thick
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate. (It will continue to cook when it’s added back to the stew.)
2. Add 1 tablespoon oil to the same pot and then add the carrot and onion and sauté until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and sauté until crisp tender, about 2 more minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice, about 30 seconds. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, about 15 minutes.
3. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.
4. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.