Butternut Squash Soup

Posted on by aurorameyer

Butternut Squash Soup

We love love love love love this perfectly fall soup (even the toddler!)
Print Recipe
Servings 4 people

Ingredients
  

  • 1 butternut squash roasted at 425 for about 45 minutes
  • 3 Tbs extra-virgin olive oil
  • 1 shallots
  • 1/2 yellow onion
  • 1 1/2 teaspoon sea salt
  • 6 garlic cloves minced
  • 1 teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • freshly ground black pepper
  • 4 Cup vegetable broth
  • 2 Tbs butter

Instructions
 

  • Coat squash in olive oil and salt and pepper to taste. Roast squash in the oven at 425 for about 45 minutes.
  • Peel the squash and set aside.
  • In a soup pot, heat up 1 tablespoon olive oil until shimmering over medium heat. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN.
  • Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter.
  • Pour in the broth and using your favorite stick blender, blend until smooth. Add the butter and blend again.

Instant Pot Directions

  • On medium saute heat 1 tablespoon olive oil until shimmering. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter. Pour in the broth.
  • Add the broth and CANCEL the saute function. Turn on Pressure cook. Set time for 10 minutes. Turn steam value to seal. When cooking time is done, let NATURAL release for 10-15 minutes. If the release valve hasn't depressed after 10-15 minutes, SLOWLY turn the release valve to venting. NOTE: if you get liquid coming up through the valve wait 2 to 3 minutes and try again.
  • Remove the lid when the pressure has released. Using your favorite stick blender, blend until smooth. Add the butter and blend again. Serve.
Tried this recipe?Let us know how it was!

Yum

Ham and Bean Soup

Posted on by aurorameyer

This recipe is similar to the one served in the United States Senate. “Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated,” according to the Senate website devoted to the topic. It’s super easy, very filling and wonderful on a cold night.

Ingredients (to serve 8):
1 tablespoon olive oil
2 large celery ribs cut into 1/4 pieces
2 medium garlic cloves, minced
1 large carrot, shredded
1 medium onion, chopped (about 1 cup)
1 small lemon
1 can (14.5 ounces) petite diced tomatoes
3 cans great Northern beans
16 ounces chicken broth PLUS 14.5 ounces of vegetable broth OR 2 cups water
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 pound (or as much or little as you like) ham

Directions:
In a saucepot, heat oil over medium heat. Stir in celery, garlic, carrot and onion. Cover and cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Squeeze lemon juice into the saucepot. Add tomatoes and their juice, undrained beans and remaining ingredients. Heat to boiling over high heat. Reduce to medium-low, simmer, uncovered for 20 minutes to blend flavors. Makes about 10 cups.

My opinion:
This soup was super easy. J made the entire thing start to finish in less than 40 minutes. It was flavorful and very filling. We will definitely be adding this to the regular winter rotation.