Thursday, February 2, 2012

#13 Soup in Winter

#13 I love soup on a cold day.
Perfect because it is warm and comforting, makes the entire house smell delicious, and fills you up.
ps. not my pic, just one I got off the internet. Basically what it looked like, though. Enjoy!

My current faves are pureed veggie soups, mostly because they are super healthy and filling without extra calories. They help me feel satisfied and confident that my 'indulgence' isn't going to destroy my goal. If anything, it will help it. Since we got back from vaca, I've instituted Wednesday night as soup night. We've had some awesome ones and more awesome ones scheduled... but the best was our soup last night:

Roasted Garlic and Butternut Squash
(from Soups, Starters, and Salads edited by Felicity Forster)
serves 4-5
  • 2 garlic bulbs, outer papery skin removed
  • 5 T olive oil (I used 2 and it was still awesome!)
  • a few thyme sprigs
  • 1 large butternut squash, halved and seeded
  • 2 onions, chopped
  • 1t ground coriander
  • 2 pints/5 C chicken stock
  • 1-2 T fresh oregano (or t if using dried)
  • salt and ground black pepper
  1. preheat oven to 425
  2. place garlic bulbs on a piece of foil and pour over half the olive oil. add the thyme sprigs, fold foil around garlic so enclosed completely.
  3. place foil parcel on a baking sheet with the butternut squash and brush squash with the a T olive oil.
  4. roast the veggies for 25 minutes. reduce temp to 375 and cook 20-25 min more, or until the squash is tender.
  5. heat remaining oil in a pan, cook the onions and ground coriander gently for about 10 min, until softened.
  6. squeeze roasted garlic out of its papery skin into the onions and scoop the squash out of its skin, adding it to the pan. add the stock, 1 t salt and plenty of black pepper. Bring to a boil and simmer gently for 10 minutes.
  7. stir in the oregano, cool soup slightly, then puree in food processor or blender.
  8. reheat the soup without allowing it to boil. serve in bowls with salsa and oregano garnish if desired (but we didn't and I didn't miss them. the soup is plenty flavorful by itself!)

a smooth, creamy soup (without cream-- just the great creamy texture of veggies), the deep, nutty flavor of roasted garlic, the sweet subtlety of butternut squash-- absolutely amazing! Caroline thougth this was the best dinner ever!

I am in love!


  1. I love your Wednesday night is soup night idea, I may have to adopt that idea. :) I always make my butternut squash soup with loads of cream and man is it good, but I will have to try it without cream sometime and save myself a few hundred calories.

  2. Do you have a recipe to share, or was it one of your own amazing concoctions? (since you are good like that and can create good food without needing a recipe like me!)