Oh My!

I WAS SO BUSY HAVING  Bread-y Saturday that I overlooked Soupy Sunday and now here it is Meatless Monday!!  Back later with catch-up recipes!

Mood Mug says, "Oh noooooo!"

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Soupy Sunday!

Here’s a great Martha Stewart recipe!   The only thing I would change would be the butter, and I would saute everything in olive oil or canola oil instead.

Curried Carrot Soup

Serves 4
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)
Directions
1.Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
2.Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
3.In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.
From Everyday Food, November 2004

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A Martha Stewart Soup to Save

I haven’t made this soup yet, but as I sit here dreaming of my summer tomato plants, I want to save the recipe to make later with my own tomatoes.

Classic Tomato Soup

Mmmm-mmmmm-good!

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Martha Stewart Low-fat Soup Recipe Revised

My contribution for Soupy Sunday: Butternut Squash Soup with Garlic.

Friday I made the most delicious butternut squash recipe, revised from Martha Stewart Healthy Quick Cook.  I had not cooked a butternut squash before, but I will again — it was delicious.  Very much like  sweet potato in texture, flavor, and color, the squash was good by itself.  But I resisted the temptation to just eat it, and went ahead and made the soup.

The recipe:

Butternut Squash Soup with Garlic

1 large butternut squash, halved & seeded

salt & cracked pepper

thyme (fresh is preferable but I used dried)

4 garlic cloves

1 cup warm chicken stock

Preheat oven to 425 F.  Line a baking sheet with parchment paper.  Season the squash with salt and pepper, lightly, and tuck two sprigs of thyme into each cavity OR sprinkle the cavity with dried thyme.  Place cut side down on baking sheet and bake until fork tender, 40 to 45 minutes.  Can also turn the squash upright the last 10 minutes or so. 

When the squash is cool enough to handle, discard the thyme if fresh sprigs were used.  Peel and coarsely chop, or just spoon the squash out of the peeling until all is removed.  Combine the squash, garlic and chicken broth in a bowl and combine using a potato masher.   Pour into a saucepan and gradually add the remaining stock while heating.  Season with additional salt and pepper to taste. 

Makes 2 to 3 servings.

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