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.

Time Out Soup: Turkey and Farro Soup with Carrots and Shiitake Mushrooms

This is a Sunday soup (or, in this case, a Tuesday soup). It’s a perfect antidote to a long holiday weekend punctuated with big meals and late evenings. It’s restorative, healthy, and nourishing and a perfect time-out meal to enjoy on a relaxed evening with no social agenda. It’s also a simple way to use some of that leftover turkey lurking in your fridge. If you don’t have turkey, fear not, chicken works just as well, so if you’ve soldiered through your Thanksgiving leftovers  you can easily use cooked chicken meat or a rotisserie chicken from your local store or farmer’s market. That’s why I often call this a Tur-Chicken soup.

There are two important ingredients I like to add to this soup. Shiitake mushrooms impart a slinky umami flavor to the stock, and farro, an ancient nutty wheat grain, lends satisfying heft to each slurp. Use pearled or semi-pearled farro for easiest cooking. Whole grain farro, while the healthiest option, requires soaking and a long cooking time of at least one hour, and has a distinct earthy flavor. Milder semi-pearled farro still retains some of its nutritious bran and germ but is scored to hasten cooking, and pearled farro is completely stripped, thus the least nutritious, but quickest to cook. If farro is not available, pearl barley is a good substitute.

Turkey and Farro Soup with Carrots and Shiitake Mushrooms

Active Time: 10 minutes
Total Time: 40 to 50 minutes
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces small shiitake mushrooms, ends trimmed
6 cups turkey or chicken stock
1/2 cup pearled farro or pearl barley
2 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded cooked turkey or chicken breast meat
2 tablespoons finely chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Toss in the carrots and mushrooms and sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes. Add the farro and cook briefly, stirring to coat and lightly toast the grains, and then add the stock, thyme, and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the farro is tender, 30 to 40 minutes. Stir in the chicken (or turkey), salt, and pepper and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle the soup into bowls, and serve hot, garnished with the parsley.

Kimchi Soup with Shiitakes, Tofu and Kale

kimchi-soup-tastefood

I won’t say this soup is authentic, but it does take inspiration from a Korean Ramen-style bowl, while I improvised with what-was-in-my-kitchen ingredients. It also nipped my craving for a healthy, warm and spicy soup on a rainy day.  You can see there are no ramen noodles in the soup – I had a package of udon noodles ready to use, but the soup was so densely packed with vegetables, I didn’t see the need to add them (but add them if you wish!) What I did include are gochugang and kimchi, 2 traditional Korean ingredients that are essential to the flavor of the soup. Gochugang is a fermented soy bean and hot pepper paste, which is available in Asian and specialty stores and the international  section of well-stocked supermarkets. It’s a murky, spicy and slightly sweet paste which adds umami-rich depth of flavor to any dish it graces. Think of it as miso with a kick of heat. Kimchi is fermented cabbage and other vegetables such as daikon and scallions – kind of a Korean cole slaw – boldly flavored with the likes of fish sauce, red pepper, ginger, and garlic, all of which contribute heat and a fiery tint to the soup broth. Again, kimchi is available in well-stocked supermarkets and health food stores. The shiitakes are also essential to this soup, as the mushrooms impart deep flavor to the broth. Feel free to substitute or add other vegetables such as spinach, broccolini, and bok choy.

Kimchi Soup with Shiitakes, Tofu, and Kale

If you are using udon noodles or ramen noodles, pre-cook them and add to the soup before serving. Serves 2 to 4.

2 tablespoons grapeseed or canola oil, divided
8 ounces shiitake mushrooms, trimmed, sliced 1/4-inch thick
1 medium yellow onion, chopped
1 medium carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon peeled grated fresh ginger
1/2 cup kimchi, coarsely chopped
2 tablespoons kimchi juice
4 cups chicken or vegetable stock
2 tablespoons soy sauce
1 tablespoon gochugang (fermented hot pepper paste)
1 teaspoon sesame oil
1 teaspoon sugar
1 small bunch kale, tough ribs removed, leaves coarsely chopped
8 ounces soft tofu, cut into 3/4-inch cubes
2 scallions, thinly sliced on the diagonal
1 red chile pepper, thinly sliced

1. Heat 1 tablespoon oil in a soup pot over medium heat. Add the mushrooms and cook until they soften, turn golden brown and begin to release their juices, stirring frequently. Remove the mushrooms and set aside.
2. Add 1 tablespoon oil and the onion to the same pot over medium heat and sauté until the onion begins to soften, about 2 minutes. Add the carrot and sauté until bright in color and crisp tender, 2 to 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the kimchi and kimchi juice and sauté 1 minute, then add the stock, soy sauce, gochugang, sesame oil, and sugar.
3. Bring the soup to a boil, then reduce the heat to medium-low and simmer 10 minutes. Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes, stirring frequently. Return the mushrooms to the soup, gently stir in the tofu, and simmer until just heated through.
4. Ladle the soup into bowls and garnish with the scallions and chile.

 

Clam Chowder

Memorial Day is fast approaching – the sunny holiday which ushers in the summer season, lots of grilling, time at the seashore, and – for me – clam chowder. Blame it on my New England roots, but slurping down a bowl of steaming hot, buttery rich chowder is right up there with building sand castles and smearing on sunscreen when I think of summer. Chowders are actually quite easy to make, a simple concoction of milk and cream, potatoes, and clams. If you are not feeling the clams, you can add firm fleshed fish such as salmon and halibut and call it a fish chowder. The key is to get a smoky base to the soup with bacon (or in fish chowders, I’ll add warm-smoked salmon), and a little thickness with a roux (which is simply a little flour mixed into the fat from the bacon) and have fun with your vegetables. Potatoes and onion are standard, and I often add leeks or mild root vegetables, such as celery root, or even spinach. When you are selecting clams be sure to choose the smallest you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams.

Clam Chowder
Serves 4

2 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 medium yellow onion, coarsely chopped
1 medium leek, white part only, thinly sliced
2 tablespoons all-purpose flour
2 cups chicken stock, divided
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 cup whole milk
1 cup heavy cream
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Fry the bacon in the oil in a large pot over medium heat until the fat is nearly rendered. Add the onion and leek and sauté until softened, 3 to 4 minutes. Sprinkle the flour into the pot, and cook for 1 to 2 minutes, until very lightly colored, stirring constantly. Whisk in 1 cup of the stock, stirring to blend the flour. Add the remaining stock, the potatoes, milk, cream, bay leaf, and thyme. Bring to a simmer, partially cover and cook until the potatoes are tender, about 20 minutes. Add the clams, partially cover the pot and simmer over medium heat until the clams open, stirring occasionally, 6 to 8 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme.