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Posts tagged ‘butternut squash soup’

Healthy Comfort Food

As rain drizzles on a cold day in Detroit, a girl’s fancy turns to comfort food. Mac and cheese is out of the question and the cupboard is devoid of chips. But that’s not really what I want. I want something healthy, warm and filling that will stick to my ribs and not send me reeling back looking for something else in an hour. To me, the answer is homemade soup. Added pluses are that it’s quick to make, you can easily make any amount and you can use any vegetable – even leftover already cooked ones! That’s exactly what I just whipped up for lunch. Butternut squash soup from leftover cooked squash. Here’s a recipe adapted from the Flavor Secrets cookbook, but if you have less vegetable than it indicates, just use a pan where the amount covers the bottom and barely cover the vegetables with broth. If you do that, you will get the great consistency of a thick, hot and hearty soup that is lovely to enjoy. This is just a general guideline! (Serves 6 or more. Keeps up to 7 days in the refrigerator and can be successfully frozen for up to 3 months.)

2 large onions, diced
1 jalapeño pepper
4 Tablespoons olive oil
4 stalks celery, peeled and diced
2 carrots, diced
2 pounds squash or other vegetable
1-1/2 quarts chicken stock (Approx.)
2 cups orange juice
Salt and white pepper
1 teaspoon turmeric (Optional)

In a large sauce pan, heat the olive oil and sauté the onion with the pepper until it’s soft. Add the celery, carrots and vegetable and continue to cook for 5 minutes. Add the stock and orange juice and cook until all vegetables are soft. Purée the mixture. Taste and season with the salt, pepper and turmeric. Crawl under an afghan in your favorite chair and savor it until it’s gone!

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