Archive for Soup

Squash, Kohlrabi and Barley Soup

 

This soup is truly the child of the CSA. In opening the refrigerator and seeing piles upon piles of squash, along with a couple heads of kohlrabi, I knew I had to do something with them before they started going bad on me. In remembering that I had barley in the cupboard and that it was amazing in soup last winter, I decided to go ahead and make soup once more. I was also motivated by having a large pot of food to come home to and be able to sit and eat without putting a lot of effort into (working in the pharmacy is wearing me down!). Plus, the days are slowly getting colder here in Buffalo as we descend sadly into winter, and having a bowl of hearty soup is one of the most enjoyable things ever.

I started by cooking the barley. While I love this grain, I don’t enjoy the smell of it cooking to much. But that’s okay, but it is totally worth it when it comes together in the soup. While the barley was cooking, I started cutting my vegetables, included 1 small onion and 1 minced clove of garlic,  2 stalks of celery, 3 carrots, 1 cubed kohlrabi, and one diced kabocha squash. The kabocha squash goes wonderful in the soup because it gets amazingly soft and the skin is edible.

 

Then, I sauted the onion and garlic for about 5 minutes, and then added the veggies, followed y the vegetable stock and barley. I threw in some salt and pepper, a dash of cinnamon, and some fresh parsley and basil from our herb pot. It all smelled wonderful together, and looked great too!

Altogether, this soup was fantastic. It was warm and filling, and had a great variety of flavors and colors. The carrots, squash and celery all got unbelievably soft, while the kohlrabi maintained just enough of a firmness to resemble a potato. The squash was the perfectly sweet and essentially melted in your mouth, while the barley was tasty, chewy and hearty.

The next day we, of course, had leftover soup for dinner. We had to add a little bit more water as the barley had continued to absorb some of it over night (which can probably be avoided by soaking the barley for a couple of hours beforehand), and then to spice things up a little bit we threw in some chili powder and a package of Boca TVP crumbles. It was awesome like this too! I love versatile things like this, especially when I get a couple of meals out of them too!

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Butternut Squash Soup

Well worth the effort

Let me apologize in advance for the lack of pictures here. Some how the boyfriend and I neglected to take a good amount of them of the soup, but that is not to say that the soup did not turn out amazing, because it totally did.

The farm share has left us with so, so, so many squash. Delicata, kabocha, butternut, acorn, tons and tons of squash that are overflowing our kitchen table and fridge. It really is almost ridiculous the amount we have, which has me on the search for more squash recipes. That being said, expect a good handful of squash-related entries over the next few days. But hey, it is the fall, they are in season and plentiful, and it is good to be challenged cooking-wise.

Our squash center piece

As it turns out, it is a lot of working making butternut squash soup. After peeling and cutting the squash alone I almost wanted to call it quits. I even took a little break after cutting up the squash, celery, carrots, onion and garlic. There was a point when I thought, “I will never make this again!” After all is said and done, I will though. Because it’s delicious and because we have far too much squash.

Here’s the recipe:

  • 1 large butternut squash, peeled and cut into 1-inch sized pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 4 carrots, diced
  • 5 cups of vegetable broth
  • 2 tbsp sage
  • 1/2 cup soy milk
  • salt and pepper to taste
  • 1 tbsp minced ginger
  • 1 apple, diced
  • cinnamon to taste (optional)

After preparing all of your veggies (and the apple!), saute your garlic, ginger and onion in a soup pot for three to five minutes. Then, add the celery and carrots, and saute for another 5 minutes. Add the squash, apple, broth, sage, salt, pepper and cinnamon. Let this cook for 25 minutes or until all of the vegetables are soft. Then, in batches, I placed the soup into the blender and pureed until everything was blended well, and was smooth. I then added soy milk to each batch to make the soup just a little bit more creamy. I returned it all to the pot, waiting to reheat when we were ready to eat dinner.

I love this soup. It had a great taste of ginger, cinnamon, and of course, the sweet taste of butternut squash. It is warm and deceptively filling, something I can appreciate now that I am living on my own and the days and nights are getting colder. Other than being sweet and creamy, it is also a brilliant yellow-orange color, basically begging you to eat it. I think I would even classify it as a comfort food. If you wanted to make it even MORE hearty, you could easily throw in some brown rice, greens (such as spinach or kale), or beans, after everything has been mashed or pureed.

Despite being fairly time consuming, I would make this again. It’s just too good not to!