Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}

Next month I’m doing this whole vegan thing.

I’ll eating and baking only vegan foods for one entire month and seeing how it goes. Why? I don’t know. Why do I run marathons? A challenge I guess, and one I’m super excited for!

I’m a vegetarian anyway, so “Veganized November” shouldn’t be a problem, and I’m really looking forward to trying some new recipes that maybe I otherwise wouldn’t have tried. SO! If YOU have any vegan recipes that you’d like to share, send me a link!

To make this soup, chop up your veggies. Here are my cool lookin’ leeks.

In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Gather your edamame, red pepper and corn.

Add them to pot and simmer until pepper is tender, about 5 minutes.

Now it’s ready! You can refrigerate this soup in airtight container for up to 3 days, or freeze it. Yum.

Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}
Serves 6
Recipe adapted from Canadian Living’s The Vegetarian Collection

Ingredients:
2 tbsp (30 mL) olive oil
2 leeks, chopped (white and light green parts only)
2 cloves garlic, minced
1/2 tsp (2 mL) each of salt and pepper
1/2 tsp (2 mL) dried thyme
3 cups (750 mL) vegetable broth
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) frozen edamame (or lima beans)
1 sweet red pepper, diced
1 cup (250 mL) frozen corn kernels

Directions:
In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Add edamame, red pepper and corn; simmer until pepper is tender, about 5 minutes.

You can refrigerate this soup in airtight container for up to 3 days, or freeze it!

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Curried Butternut Squash Soup

I’m baaaaack! From beautiful Costa Rica. Another world, really. Filled with various monkeys, butterflies, spiders, flowers, and sea creatures. Much different from the winter wonderland I’m experiencing here in Ottawa.

Although I had the time of my life, after a two week vacation it’s good to be home.

There’s nothing quite like coming back to your own space, your own cooking, and all the little familiar surroundings.

Like soup. Comforting, warm, and tasty. This soup in particular is thick with a hearty dose of curry that is all kinds of awesome.

To begin, preheat your oven and place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.

Roast squash for about 1 hour or until the flesh has softened.

Allow the squash to cool for 15 minutes before scooping the flesh into a bowl. Discard the skin.

Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.

Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper. Add curry powder, cumin, cinnamon, and squash and stir until just combined.

Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.

Pour mixture into a blender (or use an immersion blender) and puree until smooth. Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup. Add desired amount of honey to taste.

To garnish I like to drizzle about 1/2 tsp of cream on top with some chopped chives. It really makes the bowl look pretty!

Curried Butternut Squash Soup
Recipe from Spoon Fork Bacon
Serves 4 to 6

Ingredients:
2 medium butternut squash, halved and seeded
1/4 cup (1/2 stick) salted butter, divided
4 tsp light brown sugar, divided
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 tablespoon thyme, minced
2 teaspoons chives, thinly sliced
1 1/2 tablespoons curry powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 ¼ cups vegetable broth
2/3 cup heavy cream
salt and pepper to taste
honey to taste (I used about 1 tbsp)

Directions:
1. Preheat oven to 375°F.
2. Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
3. Roast squash for about 1 hour or until the flesh has softened.
4. Allow the squash to cool for 15 minutes before scooping the flesh into a bowl. Discard the skin.
5. Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
6. Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
7. Add curry powder, cumin, cinnamon, and squash and stir until just combined.
8. Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
9. Pour mixture into a blender (or use an immersion blender) and puree until smooth.
10. Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup. Add desired amount of honey to taste.

To garnish I like to drizzle about 1/2 tsp of cream on top with some chopped chives. It looks really pretty!

Coconut Curried Sweet Potato and Chickpea Soup

I just arrived back in Ottawa after a quick visit with my family. It’s funny how being home never changes. The same people work at the grocery store, the same smiling faces are on the street…it makes me happy.

Paul and I visited this particular weekend because my Grandparents were putting on a dance at their local Lions Hall. It was a riot! Tons of waltzes, polkas, two steps, and of course, square dances.

Now, Paul had never danced a day in his life before I brought him home. So, like every newcomer my Grandparents and I showed him a few of the basic moves for a square dance and gave him a few waltzing and polka lessons. He caught on great! And we ended up having a blast. Funny how something you dread can turn out to be fun!

We of course ate a lot of sweets this weekend, and after these sorts of indulgences I thought I would turn to something healthy, like this soup. It contains all the fixings of what I’ve been craving lately. Sweet potatoes, curry, and coconut milk. Great for fall, and great for my tummy. Plus it’s a nice thing to eat after all those sugary squares and brownies!

To begin, chop up your peppers and onions and mince your garlic.

Cook onions, jalapeno pepper, and bell pepper until softened, about 5 minutes.

Add garlic; cook 2 minutes more.

Add curry powder and cayenne and cook, stirring for about one minute.

Chop up your sweet potato and then add it and chickpeas.

Transfer your mixture to a soup pot and add chicken broth, water and coconut milk. Season to taste with salt. Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Stir in cilantro, reserving a bit for garnish if desired.

Coconut Curried Yam and Chickpea Soup
Recipe adapted from foodess
Serves 4

Ingredients:
2 tbsp vegetable oil
1 large onion, chopped
1 jalapeno pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp curry powder
1/4 tsp cayenne powder
1 can chickpeas, drained (about 2 cups)
2 large sweet potatoes, cubed
4 cups chicken broth
2 cups water
1 can coconut milk (slightly less than 2 cups)
salt to taste
chopped cilantro, to taste

Directions:
Heat oil in a large stockpot over medium high heat. Cook onions, jalapeno pepper, and bell pepper until softened, about 5 minutes. Add garlic; cook 2 minutes more. Add curry powder and cayenne and cook, stirring, one minute. Add chickpeas, cubed yam, chicken broth, water and coconut milk. Season to taste with salt. Bring to a boil, then reduce to a simmer and cook until yams are tender, about 30 minutes. Stir in cilantro, reserving a bit for garnish if desired.

Curried Corn Chowder and A Cookbook GIVEAWAY

I know I’m not alone when I say Fall is my favorite season. I love the the way the trees look, I love putting on my pea coat and cute boots, but most importantly I love the feeling of coming home after being in the crisp air and eating something wholesome. There are so many great fall recipes out there on the internet, but I recently came across this cookbook and love the variety of recipes in it.

Inspired by a sisterhood of good family cooks, In My Mother’s Kitchen is a collection of great home cooking remembered, preserved and renewed, but from a contemporary, busy working-mom’s perspective. The first recipe I tried was this curried corn chowder and I love it! I even made extra the next day to freeze for later when I need a quick fix. Since I love this book so much I thought I would share it with you and have a GIVEAWAY! I’m excited for this.

Giveaway Details:
{Main Entry-Required}
Just tell me what cookbooks you’re liking these days? Any suggestions for the fall season?

Want extra entries?
Each item you do will get you ONE chance to win (for a total of 5 chances), if you ALREADY do any of these things, they DO count! So make sure to comment for each item! You MUST leave each entry as a separate comment or only one comment will count!

1. Like Warm Vanilla Sugar on Facebook
2. Follow @katrinadingle on Twitter and tweet the following statement, then come back to this post and tell me you tweeted.

I just entered to win the In My Mother’s Kitchen cookbook with @Katrinadingle. Enter here: http://bit.ly/pDlIqG

3. Like @warmvanillasugar on Instagram
4. Follow Warm Vanilla Sugar on Pinterest
5. Subscribe to Warm Vanilla Sugar’s email updates. Once you subscribe to the email updates, you will get an emailing confirming your subscription.

Important Details:
-This giveaway is open to USA and Canadian residents only and will run until Wednesday, October 12th at 11:59 pm EST.
-Winners will be generated via a random number generator software program.
-Winners will be notified via the contact email provided on the comment contact form.
-Winners will have until October 19th 2011 to claim their prize.

Disclosure:
This giveaway is provided to you by Warm Vanilla Sugar. The views and opinions expressed on Warm Vanilla Sugar are purely my own and based upon my personal taste buds. I was not monetarily compensated for a positive review or giveaway.

In the meantime, try this recipe out!

Elena’s Curried Corn Chowder
SERVES 6

Ingredients:
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 medium onion, chopped
1 tsp (5 mL) curry powder
8 baby new potatoes, quartered (or 2 medium Yukon Golds, peeled and cut into chunks)
Salt and pepper to taste
4 cups (1 L) fresh or thawed frozen corn kernels
1 sweet red pepper, diced
1/2 jalapeño or red chili pepper, finely diced
1/2 cup (125 mL) white wine
1 can (10 oz/284 mL) creamed corn
3 1/2 cups (875 mL) chicken stock
6 small tomatoes, coarsely chopped
1/2 cup (125 mL) 35% cream
Chives, for garnish

Directions:
In a large heavy soup pot, melt butter with oil over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add curry powder and sauté another minute. Stir in potatoes, salt and pepper; sauté another minute. Stir in corn kernels and cook until corn is lightly brown, about 5 minutes.

Stir in red pepper and jalapeño; sauté for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes.

Remove from heat. Remove two-thirds of the mixture and set aside. Using a hand blender, purée remaining soup in the pot. Return reserved soup to the pot.

Return to medium-high heat and add tomatoes and cream. Cook until heated through, about 5 minutes. Serve garnished with chives.