Butternut Squash & Apple Soup
Makes 4-6 servings
Ingredients
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1 small yellow onion, diced
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2–3 cloves of garlic, minced
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1 Granny Smith apple, diced
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1/2 tablespoon chopped fresh rosemary
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1 teaspoon finely chopped fresh sage
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1 small butternut squash, peeled and diced (about 5–6 cups)
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1 13.5 ounce can light coconut milk
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4 cup vegetable broth
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Salt and black pepper, to taste
Instructions
Bring a large soup pot to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes
Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month
Recipe from From My Bowl
Green Tomato Chili
Makes 8-10 servings
Ingredients
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1/4 cup olive oil
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1 large white onion, diced
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3 cloves garlic, minced
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2 poblano peppers, seeded and diced
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2 jalapeños, seeded and diced (you can leave seeds in if you like things spicy)
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1 pound ground beef
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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2 teaspoons smoked paprika
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2 teaspoons ground coriander
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1 pound dry pinto beans, soaked overnight, drained and rinsed
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3 large green tomatoes, diced
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6 cups chicken broth, stock or water
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1 tablespoon kosher salt
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1 bunch cilantro, leaves and tender stems chopped
Instructions
To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
To Cook The Beans: Add beans, tomatoes and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.
Recipe from Hola Jalepeno
Sausage White Bean and Kale Soup
Makes 5 servings
Ingredients
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1 tbsp. extra-virgin olive oil, plus more for serving
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1 lb. pork sausage, removed from casing if necessary
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1 medium yellow onion, chopped
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2 large carrots, peeled and thinly sliced into rounds
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2 celery stalks, thinly sliced
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4 cloves garlic, thinly sliced
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Kosher salt
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Freshly ground black pepper
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4 c. low-sodium chicken broth
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2 c. water
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1 tbsp. Italian seasoning
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1 bunch kale, ribs removed, leaves torn into 2″ pieces
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2 (15.5-oz.) cans white beans, rinsed and drained
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Freshly grated Parmesan cheese, for serving
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Crushed red pepper flakes, for serving
Instructions
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, using a wooden spoon to break it up, until browned, about 6 minutes. Using a slotted spoon, remove sausage to a plate.
Return pot to medium-high and add onion, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are softened, about 5 minutes.
Stir in chicken broth, water, Italian seasoning, and cooked sausage and bring to a boil. Reduce to a simmer and cook over medium until carrots and celery are tender, about 6 minutes. Add the kale and beans and cook until the kale is wilted, about 5 minutes.
Season with salt and pepper and serve with a drizzle of oil, Parmesan, and red pepper flakes.