This warm, savory soup is perfect for those cool autumn evenings or chilly winter nights. Hearty enough as a meal or serve with a nice slice of multi-grain or whole wheat toast. Ingredients: 1 butternut squash, peeled and sliced into 1” thick pieces 1 large apple, peeled, seeded and quartered 1 tbs plus 2 tsp olive oil 1 sweet onion, sliced thin 2 cloves garlic, minced 1 tsp Garam Masala (available at most grocery stores) ¼ tsp paprika Pinch of cayenne pepper 1 ½ tsp fresh thyme ½ tsp fresh rosemary 1 bay leaf 4 cups vegetable stock 1 pkg sliced shitake mushrooms (like the one from Trader Joes) Directions: 1. Preheat oven to 425 2. Toss squash and apples with 1 tbs olive oil and spread onto baking sheets. Roast until tender (about 1 hour), turning halfway through. 3. While squash and apple bake, heat 1 tsp olive oil in saucepan or dutch oven and saute onion until soft (3-5 minutes). 4. Add garlic and saute 2 minutes. 5. Add Garam Masala, paprika, and cayenne and saute until fragrant (1-2 minutes). Remove from heat and set aside. 6. Once squash and apple are tender, add them to a saucepan with the onion mixture, 1 tsp thyme, rosemary, stock, and bay leaf. Bring to a boil over medium high heat and simmer for 10 minutes. 7. While soup is simmering, saute shiitake mushrooms in 1 tsp olive oil over medium heat for 5 minutes, stirring constantly. Remove from heat and set aside. 8. Remove soup from heat and discard bay leaf. Using either an immersion blender or regular blender, blend soup until smooth (if using a regular blender, allow steam to escape by placing a paper towel over opening in lid). 9. Stir in shitakes. Portion into 2-4 bowls and garnish with remaining thyme. Recipe originally published in the Fall 2014 issue of "The Eatatorial", the newsletter for California State University Los Angeles' Student Dietetic Association.
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