Ok, So I am a big fan of soups in the fall. They just hit the spot just right. I am here sitting at work at 9am! (Eeek, I should be sleeping) And since I am not doing a whole heck of a lot, I am gonna post three of my favorite recipes that I have used many times before! Yahoo, just happened to post part of the recipe which inspired me to post this blog to all of you.
Butternut Squash Soup with Star Anise and Ginger Shrimp! (yumm... I know what I am making this weekend!) Makes 8 servings.
Soup Ingredients:
2 large butternut squash - halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 whole star anise
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups water
1 cup unsweetened coconut milk
1 sprig thyme
Shrimp Ingredients:
24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon salt
1 tablespoon vegetable oil
Directions:
1. Preheat the oven to 350 degrees F. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
2. Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from ginger will begin to cook shrimp).
3. Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, star anise, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
4. Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
5. Sprinkle marinated shrimp with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute shrimp in 2 batches, stirring, until just cooked through, about 3 minutes per batch, transferring to paper towels.
6. Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth.
7. Bring soup to a simmer and season with salt and pepper. Divide among 8 shallow soup bowls and mound 3 shrimp in each bowl.
Beet Soup in Roasted Acorn Squash (Makes 8 servings, about 10 cups)
Ingredients:
~For Roasted Squash
8 (1- to 1 1/4-pound) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
~For Beet Soup
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Directions:
~Roast Squash
Preheat oven to 375°F.
1. Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
~Make Soup while Squah roasts
1. Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
2. Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
3. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
Serve soup in squash bowls.
Blue Moon Soup- Cream of Carrot Soup with Ginger
Makes 4-6 Servings
Ingredients:
1 small potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
2 large carrots, finely chopped
1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered; or 1/2 teaspoon curry
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 stalk celery, chopped
2 1/2 cups milk
Garnish: carrot curls and croutons
Directions:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
4. Add the celery, the remaining carrots, the cooked potato, and the potato broth.
5. Add 1 cup water, and stir.
6. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
7. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
8. Return the blended soup to the soup pot, and stir while bringing to a simmer.
9. Ladle into bowls and garnish.
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