soups Archive

Butternut Squash and Turkey Chili

I’ve been trying to figure out how to actually write out the recipe for this butternut squash chili with turkey and poblanos. It’s been years since I’ve even glanced at a chili recipe. It’s just one of those things that I make up as I go. I don’t measure anything, I just throw some stuff in a pot (meat, onions, tomatoes, chili powder, beans, etc) and let it simmer a good long while, and eventually it turns out just right.

So, then, just throw some turkey and butternut squash into a pot with some canned tomatoes and kidney beans and it’ll magically come together! That’s it! No recipe required!

I kid, I kid. It’s not quite that simple (but it is really darn simple).

I am not against following a good chili recipe. In fact, I already have two different chili recipes up on this here blog: a Vegan Black Bean Chili and a Beef Chili with Garden Vegetables. They are both equally delicious (and so easy!), but I think this butternut squash and turkey chili takes the cake. I can say without any hesitation that this is my new favorite chili.

For reals, though, it’s hard to screw up this butternut squash chili. The real key to this recipe is time. Just let the pot of chili simmer away on the stovetop for as long as you are able (1-3 hours). The longer it cooks, the better it gets. The butternut squash starts to break down and become a part of the chili base and it is really freaking delicious. (I’ve not yet attempted to make this butternut squash chili in the slow cooker, but I imagine that the results would be stellar.)

And that, my friends, is all I have to say on the matter. Go forth and make chili!

Butternut Squash and Turkey Chili

Serving Size: 4-6

Ingredients

1 lb ground turkey
1 small butternut squash
1 white/yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1-2 poblano peppers, seeded and roughly chopped
1 (28oz) can fire roasted tomatoes
1 (15oz) can of kidney beans
2 tbs chili powder
1 tbs cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt & pepper, to taste

Instructions

In a large pot, heat 1 tablespoon of olive oil over med-high head. Add onion, carrot, poblano, and celery and cook until tender, about 3 minutes. Add in ground turkey. Stir to combine, and cook over medium-high turkey until browned (5-8 minutes).
While turkey is cooking, peel and seed the butternut squash with a large sharp knife. Cut into 1″ cubes.
Once turkey is cooked through, add in spices, canned tomatoes, kidney beans, and butternut squash. Add water, just to cover the meat/veggies. (Note: I like my chili very thick and without much liquid. I usually add in about 1 cup of water, just to ensure there’s enough cooking liquid and so the meat doesn’t dry out). Bring to a boil, then reduce the heat to low.
Allow the chili to simmer on low heat for at least an hour, stirring occasionally. After an hour, taste and adjust seasonings if necessary. Once the squash is fork tender, I like to take a potato masher to the pot, just to break up the squash a bit and infused it into the chili.
Serve chili warm with a myriad of garnishes: cornbread, cilantro, sour cream, cheese, green onions, etc.

http://rosemarried.co/2016/02/11/butternut-squash-chili/

On Mushroom Foraging + A Recipe for Cream of Chanterelle Soup

For most of my life, I despised mushrooms. I hated the taste and color of mushrooms, but most of all I hated their slimy texture. I viewed mushrooms as an obstacle between me and a delicious slice of pepperoni pizza.

Granted, I had good reasons for hating mushrooms. When I was a kid, I ate a small handful of mushrooms I found growing in the backyard. My mom freaked out, naturally, and had me take some sort of medication that forced me to puke up all the potentially poisonous mushrooms. It was not my finest hour. In fact, I remember the whole experience was absolutely miserable.

That day, I decided I hated mushrooms and I never looked back.

Fast forward 20+ years and I am now living in Oregon. I am married to a mushroom-loving Oregonian. Mushrooms grow like weeds in Oregon, so I am literally surrounded. Eventually, I gave in. I can actually remember the first bite of a mushroom I tried that I actually liked. It was a morel that had been sauteed in a bit of butter — and it was nothing like those sad, grey mushrooms slivers I habitually pick off my pizza. It was meaty and dense, full of flavor and texture. It was delicious.

And now, I find myself wandering in the woods in search of wild mushrooms. I’m that person. (To be fair, I still don’t get mushrooms on my pizza. Old habits die hard, I suppose.) I have been converted to the wonderful world of mushrooms, and there is no looking back.

Here’s the thing, I am very new to the world of mushroom hunting. I am no expert, by any stretch of the imagination. But, I think that foraging for mushrooms is a blast and I thought I’d share a few tips and tricks with you all.

The first rule when hunting for mushrooms, is know thy mushroom. Do your homework! Buy an identification guide. Before you go picking (and eating!) wild mushrooms, you should know what you’re looking for. Secondly, be safe! Do not hunt for mushrooms on private property and be sure to wear bright colors when wandering about in the woods. Lastly, pack lightly. When I forage for mushrooms I bring a knife (to cut/harvest the mushrooms), a sack for carrying the haul (burlap or something porous, so the mushrooms will spread their spores), a bottle of water, and my iPhone (for Instagramming, of course). That’s really all you need!

Since we are in the midst of chanterelle season, here a few notes about hunting for these particular mushrooms. (Thankfully, chanterelles are one of the easier mushrooms to identify and there aren’t many ‘false’ chanterelles.) Chanterelles do not have typical gills like other mushrooms, rather, they have shallow ridges. Chanterelles are not hollow and they are usually orange in color and grow out of the moss and dirt. (Note: there is a variety of mushroom that looks something like a chanterelle and it grows on wood. Chanterelles only grow out of the ground and do not grow on wood, which is a helpful identifying tip).

As I said, I’m no expert. I’m very new at this, but I’m having a blast! Oregon is teeming with an amazing array of mushrooms, and I’ve only begun to scratch the surface. I can’t wait for more mushroom hunting adventures! As for now, I have chanterelles coming out my ears. :) My last few foraging trips have been quite successful and I’ve cooked a lot of chanterelles in the past few weeks. Of all of the recipes I’ve tried, this one is my favorite, so I thought I’d share. Keep in mind that this recipe does not have to be made with foraged chanterelles — you can also purchase them in stores!

Cream of Chanterelle Soup

Serving Size: 4

Ingredients

1 pound chanterelle mushrooms, cleaned and roughly chopped
4 large shallots, diced
2 garlic cloves, minced
1 bay leaf
4 sprigs fresh thyme
2 tablespoons butter
2 cups chicken (or vegetable) stock
1 cup heavy cream
Salt, pepper, nutmeg and cayenne

Instructions

In a large pot, melt butter over medium heat. Cook shallots and garlic in butter for 5 minutes, or until translucent.
Add chanterelles and continue to cook for 5-10 more minutes, or until all the liquid has evaporated.
Pour in the chicken stock, bay leaf, thyme, and season with salt, pepper, nutmeg, and cayenne. (Be sure there is enough liquid to full cover the mushrooms.) Bring to a boil and then lower to a simmer. Cook for 30 minutes.
Remove bay leaf and thyme stems. Using an immersion blender (or food processor), puree the soup. Stir in the cream and return the pot to the stove and cook for 10 minutes. Taste, and adjust seasonings as needed.
Optional garnish: cook a few cook a few extra chanterelles with butter, salt, and pepper for 5-10 minutes over medium heat. Sprinkle the mushrooms atop the soup for added texture and color.

Notes

Adapted from Saveur

http://rosemarried.co/2013/10/02/hunting-mushrooms-recipe-cream-chanterelle-soup/

Summer Corn and Vegetable Chowder

I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.

I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)

Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.

Homemade corn stock.

This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.

Really, it’s quite perfect for this time of year.

Summer Corn and Vegetable Chowder

Serving Size: Serves 4-6

Ingredients

FOR THE CORN STOCK:
6 raw corn cobs (white or yellow), kernels cut off
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 red chili pepper
1-2 cloves garlic, smashed
Salt, to taste
FOR THE CHOWDER:
1 small zucchini
1 small yellow summer squash
1 red bell pepper
3 red potatoes, skin on
1 small white or yellow onion, peeled
3 sprigs fresh thyme
4 cups corn stock (or chicken/vegetable stock)
1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
1 cup cream
Salt & pepper, to taste
Minced green onions (for garnish)

Instructions

Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.

Notes

Adapted from Simple Bites.

http://rosemarried.co/2013/09/08/summer-corn-vegetable-chowder/

Chilled Cantaloupe Soup with Ginger and Mint

Summertime was made for cold soups. (Or is it the other way around?) Whatever, the case, I’m a sucker for a cold cup of soup on a hot summer day.

Chilled soups are simple, refreshing, and they require little or no cooking whatsoever. In the past, I’ve always made chilled vegetable soups: garden gazpacho, cucumber yogurt soup, beet soup with cilantro creme.

However, this was my first attempt at a chilled fruit soup. It’s light and refreshing, with a perfect balance of sweet and savory. The Greek yogurt gives the soup a creamy texture, but it’s the addition of fresh ginger and mint that makes this soup something special. It’s really quite lovely.

I would like to stress that this is not a dessert soup. It just isn’t all that sweet. I made this soup for a friend’s bachelorette party, and served it in small teacups as an appetizer. However, I think the soup could also be a great brunch dish. Heck, I’d eat a big bowl of this soup for dinner. (Truth be told, I would eat it anytime of the day. All day. Every day.)

All of that to say, this is summertime in a cup. Get some!

Chilled Cantaloupe Soup with Ginger and Mint

Ingredients

1 ripe cantaloupe
1/2 cup Greek yogurt
2 tablespoons cream
Juice of 1 lemon
1 tablespoon minced or grated fresh ginger
2 teaspoons honey
1 small sprig of fresh mint
Pinch of salt

Instructions

Peel & slice the cantaloupe into large chunks.
Place the cantaloupe pieces, yogurt, lemon juice, honey, ginger, and salt into a food processor or blender. Blend until the mixture is smooth & creamy. Taste, and adjust seasonings as needed. Add in a few mint leaves and pulse a few times, until mint is chopped and incorporated into the mix.
Pour mixture into an airtight container and chill in the refrigerator for an hour before serving. Prior to serving, stir in the cream. Ladle into cups or small bowls and garnish with a mint leaf.

Notes

Adapted from Pinch My Salt

http://rosemarried.co/2013/08/04/chilled-cantaloupe-soup-with-ginger-and-mint/

Celery Root Soup with Caramelized Apples

I find that whenever I purchase celery root at the local grocery store, the clerks always give me a funny look.

“What is this?,” they ask, with incredulous looks on their faces. I explain to them at it’s a celery root – you know, the root of the celery plant – and they still don’t quite get it. “Celery root…” they repeat back to me as they frantically flip through their binder to find the appropriate produce code, “what on earth do you DO with it?!“

I’m not kidding you, I have this conversation 9 times out of 10 when I buy celery root.

It seems that celery root isn’t nearly as popular as the crunchy green stalks that grow from it. It would seem that I am in the minority, because I much prefer celery root. Here’s how I think of it: if celery stalks and potatoes got married and had a superchild, it would be celery root. It has all the starchy wonderfulness of a potato, with just a kick of crisp green celery flavor. It’s darn near perfect.

This soup shows off all the wonders of the celery root: it’s smooth, creamy, and comforting. And then when you add the caramelized apples on top, the whole thing just tastes like Thanksgiving. And that, my friends, is never a bad thing.

Celery Root Soup with Caramelized Apples

Serving Size: Serves 4-6

Ingredients

2 small celery roots, peeled and cut into 1″ cubes
8 cups chicken stock
2 bay leaves
2 leeks, washed and sliced into thin rings (white and light green parts only)
1-2 stalks of celery, diced
1-2 cloves garlic, minced
2 tablespoons butter (1 for the soup, 1 for the caramelized apples)
1 teaspoon dried thyme
salt & pepper, to taste
1/2 cup cream
2 granny smith apples, peeled and cut into small cubes
1 teaspoon brown sugar

Instructions

In a large pot or Dutch oven, cook 1 tablespoon of butter over medium-high heat. Add in the leeks and sauté for 4-5 minutes. Add in the garlic and celery and stir, and cook for 1-2 minutes more.
Add in the cubed celery root and stir to coat. Add a bit more butter if necessary and cook for 2 minutes. Next, pour in the chicken (or vegetable) stock. Add in the bay leaves, thyme, and a dash of salt and pepper. Bring the soup to a boil, and then reduce the heat to low and allow to simmer until celery root is tender (about 30 minutes).
Remove the soup from the heat. Using an immersion blender (or a food processor), purée the soup until smooth and creamy. Return the pot to the stove and stir in the cream. Bring the mixture to a boil. (If you would like to thin out the soup at this point, you can add in more half and half or a bit more stock). Taste, and adjust seasonings if needed.
To caramelize the apples, melt the remaining tablespoon of butter in a skillet over med-high heat until it foams. Add the apples and sauté for 3-4 minutes. Sprinkle the apples with brown sugar and stir to combine. Cook for 3 minutes more, stirring occasionally, until the apples begin to brown and caramelize. Remove from heat and set aside until use. (Optional: I added some freshly ground black pepper to my caramelized apples and it was great.)
When you’re ready to eat the soup, ladle the soup into bowls and garnish with caramelized apples. Enjoy!

Notes

Adapted from Letite’s Culinaria

http://rosemarried.co/2013/03/10/celery-root-soup-with-caramelized-apples/

Thai Coconut Butternut Squash Soup: Here’s to a Happy and Healthy 2013!

I’m not gonna lie, this year was a doozy.

There were a lot of ups and downs, but I got through it. It wasn’t easy, but it was good.

I am happy, I am healthy, and I can honestly say that I am welcoming the new year with a spirit of excitement and anticipation. I know there are a lot of good things ahead.

I don’t really do New Year’s resolutions, they just aren’t my thing. However, I view the new year as an opportunity to reflect and to refocus. It’s a time to be thankful, and a time to move forward.

And, as silly as it might sound, it’s a time to get back to eating healthy, to eating the food that makes me feel good. (While I love all the treats and goodies that come with the holidays, they make me feel downright miserable!) It’s time to eat more fruits and vegetables. And it’s time to eat less grains, sugar, and processed foods.

I am ready for the new year, and whatever changes it may bring.

I’m ready to start things off on the right foot.

All that to say, here’s to a happy and healthy 2013.

{The following is a list of recipes that I’ve been inspired by recently.}

Butternut Squash with Farro and Honey Harissa Dressing from Happy Yolks
Garlicky Kale with Bacon and a Poached Egg from Pearl & Pine
Scallops with Carrot Cream and Marjoram from Food Republic
Braised Coconut Spinach with Chickpeas and Lemon (over a Sweet Potato) from The Kitchn
Raw Kale, Cabbage, and Carrot Salad with Maple Vinaigrette from Gourmande in the Kitchen
Vegan Pho from Green Tea Broth from The Cozy Herbivore
Wintery Spring Rolls from 101 Cookbooks

{And here are a few of my own recipes that are healthy and seasonal.}

Pumpkin and Kale Salad with Tahini Dressing
Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Cream
Potato and Kale Soup with Tomatoes and Rosemary
Roasted Carrot Tacos with Carrot Green Chimichurri
Roasted Broccoli with Honey, Sriracha, and Soy Sauce
Chickpea Pancakes with Shaved Brussels Sprout Salad

{And here is a brand new recipe for a spicy butternut squash soup!}

HAPPY NEW YEAR!

Thai Coconut Butternut Squash Soup

Ingredients

1 small butternut squash, peeled and cut into 1″ cubes
6-7 cups vegetable (or chicken) stock
1 can coconut milk
2 cloves of garlic, peeled & minced
1 small yellow or white onion, peeled & diced
1 stalk of lemongrass (or 1 tablespoon frozen lemongrass, which can be found in most Asian grocery stores)
2 teaspoons fresh squeezed lime juice, plus 2 large strips of lime zest
2 teaspoons fish sauce (omit if vegetarian)
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon ground coriander
Salt & pepper, to taste
Coconut or olive oil
Optional garnishes:
Cilantro
Sriracha hot sauce

Instructions

In a large pot or Dutch oven, heat oil (coconut or olive oil) over medium heat. Add in the minced onion and cook for 2-3 minutes. Add in the garlic and cook for 2 minutes more. Add in the curry paste, coriander and cumin, and stir to coat.
Next, add in the squash cubes, stock, coconut milk, lemongrass, fish sauce, and lime juice and zest. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer for 30 minutes (or more), until the squash is cooked through and tender. Remove lime zest strips and lemon grass stalk.
Using an immersion blender, puree the soup until it reaches a smooth consistency. Taste, and adjust seasonings as necessary. (If you feel the soup is too thick, feel free to add in more stock or a bit of water to thin it out.)
Ladle soup into bowls and garnish with Sriracha and fresh cilantro.

http://rosemarried.co/2012/12/30/thai-coconut-butternut-squash-soup-heres-to-a-happy-and-healthy-2013/

Potato and Kale Soup with Rosemary and Tomatoes

And just like that, it happened: summer turned into fall. The days are dreary and cold, and all I want to do is snuggle on the couch with fuzzy blankets and drink coffee and read books, etc. I want to hibernate.

In celebration of the season, I made a giant pot of potato and kale soup this week. I don’t generally eat soup during the summer months (it’s a weird rule I have), so I was really excited to make soup for the first time this season. I wasn’t disappointed. This soup is simple and rustic, the perfect soup to ring in the changing of seasons.

It’s been a strangely busy week, so I’m going to keep it short and sweet.

POTATO & KALE SOUP WITH ROSEMARY AND TOMATOES
Adapted from Nicole Franzen

Ingredients:
5-6 small red potatoes, cut into 1/2″ cubes
1 bunch of kale, roughly chopped
1 small fennel bulb, diced
1 yellow onion, diced
3 cloves of garlic, minced
1-2 carrots, diced
1 container chicken or vegetable stock
1/2 cup red wine
1 can fire roasted tomatoes
3 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 teaspoon red chili flakes
Salt & pepper

Optional ingredients:
Parmesan, for garnish
Croutons, for garnish

Method:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and cook for 2-3 minutes. Add in the garlic, fennel, and carrots. Cook until the onion is translucent, about 5-7 minutes. Deglaze the pan with some of the red wine (about 1/4 cup) and add in rosemary and thyme sprigs. Allow the vegetables to cook in the red wine until the liquid has reduced. Add in the rest of the wine, all of the stock, potatoes, and the fire roasted tomatoes. Season with salt, pepper, and red chili flakes.

Allow the soup to come to a boil, and then reduce to a gentle simmer. Let the soup simmer until the potatoes are fork tender, at least 30 minutes. The longer you allow the soup to cook, the better it will taste! (Note: you may need to add in a bit of water, as the potatoes will soak up a lot of the liquid.)

Shortly before you’re ready to eat the soup (10-15 minutes), remove the rosemary and thyme sprigs and add in the chopped kale. (I like the kale to retain some of it’s flavor and vibrancy, so I like to add it in at the end. It cooks very quickly.)

Once the kale is cooked (10 minutes, give or take), remove the soup from the heat. Serve while warm, and garnish with croutons and freshly grated parmesan cheese.