Easy Butternut Squash Soup

I love butternut squash.  Maybe it's the name, maybe it's the gorgeous yellow-orange color, or maybe it's just because how tasty it is.  The fact that it's nutritious is just a bonus at this point.  Since its texture is so creamy, butternut squash makes an excellent soup, or even just cubed and roasted as a side dish.

Ingredients (for 2 servings):

• 1 lb (about 2 cups cubed) of butternut squash, peeled and cubed
• 1/2 medium onion, finely chopped
• 1 tbsp unsalted butter
• 1 to 1.5 cups chicken broth
• salt and pepper
• 1/8 tsp nutmeg

The easiest way to peel a butternut squash is to chop it in half at the base of the neck, then chop off the stem.  With the larger flat side on the cutting board, use a sharp small knife to remove the skin in strips from top to bottom.  Unless you have a really good vegetable peeler, using a knife is best.  The base is a little more tricky since it is more rounded, but just be patient.  Don't forget to cut this in half to scoop the seeds out!

  Start by melting the butter in a saucepan over medium-high heat.  Add the onion and saute for 2 -3 minutes.  Then, add the squash to the pan, stirring to coat in the butter.  Sprinkle with salt and pepper (use less salt if your broth is not low sodium).  After another 2-3 minutes of sauteing, add the broth and bring to a simmer.  Keep covered and simmer for 10 minutes until the squash is tender.  Then, take the pan off of the heat and use either an immersion blender, a food processor or regular blender to puree the soup.  If you like having a few chunks, then just pulse the soup until you get the desired consistency.  Return to the heat and add the nutmeg, stirring for 1 - 2 minutes.  Do a taste test for more salt and pepper before serving.  Enjoy!

Easy Roasted Brussels Sprouts

Let's be honest.  Brussels sprouts have a bad reputation.  You may be thinking, "Well yeah, they taste awful," and have unpleasant flashbacks of bad cafeteria lunches.  Anyway, I think that you might give them another chance if you prepare them another (more delicious) way.  By roasting any vegetable, you bring out the best flavors by creating caramelization (is that a word?).  Here's probably the best part:  by slicing the sprouts, some of the leaves separate and turn into crunchy little chips after roasting in the oven.  Amazing.


Ingredients:

• 1-2 tbsp olive oil
• 1 lb Brussels sprouts, rinsed 
• salt and pepper

Take each rinsed sprout and cut the tough part of the stem off.  Then, carefully slice each sprout.  Think of the stem as the South Pole and slice from North to South.  You should get 4 to 5 slices from each one, depending on their size.  Don't worry if some of the leaves separate; you'll end up with those extra crunchy pieces that are surprisingly addicting.  Line a baking sheet with foil and toss the sprouts with the oil, salt and pepper.  I used about 1/2 tsp of kosher salt (which = 1/4 tsp table salt) plus some ground black pepper.  Bake in a 375 degree oven for 7 - 10 minutes.  Check on the pan halfway to see if the sprouts need to be stirred around.  You're looking for a brown caramelized color, but also stick a fork in the slices to test if they are done.  Serve immediately, and be sure to marvel at how different (and delicious) Brussels sprouts can taste when you cook them the right way!

Smoky Black Bean Soup

In honor of October and fall, I made my first batch of soup for the season!  I adapted this recipe from a Cooks Illustrated soup recipe but added my own twist--specifically three smoky ingredients.  The guajillo chili pepper, smoked ham and chipotle chili powder all add an amazing smoky flavor that is perfect with black beans.  If you want to omit the guajillo or substitute some other dried chili, feel free!  Also, you could easily make this vegetarian by omitting the ham and substituting vegetable broth.


Ingredients:

• 1 cup dried black beans, soaked for 6 hours (or overnight) and rinsed 
• 2 and 1/2 cups water
• 1 bay leaf
• 1 dried guajillo chili pepper (optional)
• pinch of baking soda
• 1/2 tsp table salt
• 1 - 2 tbsp vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium carrot, peeled and chopped
• 2 minced garlic cloves
• 1/2 tsp ground coriander
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp kosher salt
• black pepper
• 2 - 3 oz chopped smoked ham
• 2 cups chicken broth

First, cook the soaked beans with the bay leaf, guajillo pepper, baking soda, and 1/2 tsp table salt in 2.5 cups of water in a saucepan for 30 - 40 minutes until tender.  Do not drain the cooking liquid, but remove the bay leaf and guajillo pepper.  Meanwhile, chop the vegetables and heat the oil in a large saucepan or Dutch oven.  Add the onion, bell pepper, and carrot; sprinkle with 1/2 tsp kosher salt and some black pepper.  Saute until slightly golden, about 8 - 10 minutes.  Add the garlic and remaining spices, stirring around in the pan for 1 minute.  Then add the beans (in their cooking liquid) plus the ham and chicken broth.  Finely chop the guajillo pepper and add it to the pot.  Simmer for 30 minutes.  I used an immersion blender to add some body to the soup, but you could instead puree 1- 2 cups of the soup in a regular blender or food processor.  Serve with a dollop of sour cream and/or some chopped green onion.  Enjoy!