16 Oct Saving Time With Char: Fall Soup-Quick and Easy
Saving Time with Char
Fall Soup-Quick and Easy
It took quite some time for the fall to actually come to the east. And when it did arrive, it was here. One day it was summer, and the next day, I was bundled in a sweater and scarf. With fall’s arrival, it can only mean one thing: Time for soup! Whether you are thinking about a squash, mushrooms or greens, soup season is here!
But, this is where I hear the time thing. And believe me, there are plenty of shortcuts in making soups for the fall. After you lug a four pound squash into your kitchen, it’s time to figure out what to do with it. Today, we’re going to focus on a delicious, plant-strong roasted butternut squash soup. If you don’t have butternut, any squash will do. Acorn is my favorite.
This is a pretty basic recipe, quite good, and tasty. I make this in the Crockpot® and it is really good. One of the things about squash is that you have to have Ninja skills in the kitchen. Rather than cutting it with your best knife and fearing for your life, wash the squash well. Then, throw it in the oven, whole, on a cookie sheet. Bake at 400 until done. Yes, you are baking it with the skin on.
It should take about 50 minutes for the squash to be done. Let cool. Cut in half, remove seeds. Then, remove pulp. You should have between 2-3 cups of squash.
Quick Squash Soup
One finely chopped onion*
One quart of vegetable low sodium broth
1 ½ teaspoon of freshly grated ginger (grate with a spoon to remove threads)
1 teaspoon of coriander
1 teaspoon of ground cinnamon
¼ teaspoon of allspice
2 teaspoons of maple syrup
2 cups of minced kale*
Put all ingredients, except the kale, in your Crockpot®. Cook on HIGH for four hours. Let cool. Puree with an Immersion Blender. Add 2 cups of minced kale. Add 1 ¼ cups non dairy, unsweetened milk. Heat for 10-15 minutes on low in the Crockpot®.
If you are REALLY in hurry…you can use frozen squash. Note the (*) which indicates that you can use the frozen rendition.
NOTE FROM CHAR: I generally double the recipe. And I store in two-cup containers in the freezer.
I really call this K.I.S.S. for KEEP IT SIMPLE SOUP.