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!

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!

Caramelized Butternut Squash

It’s fall, and I’m excited.

It’s my favorite season to cook and bake, and find myself going through magazines, scrounging through books, and checking out websites non-stop to find good fall recipes. I’ve noticed that fall is the favorite season of a lot of my fellow food bloggers too, which makes me happy. For happy and inspired food bloggers = yummy posts!

So, as a happy blogger myself I made squash last night for dinner. My Nanny gave it to me and right away I knew what to do with it – caramelize it! Begin by peeling the squash and chop into large pieces. This peeling process takes a while, but it’s totally worth it.

Then combine squash, butter, sugar, cinnamon, salt and pepper in a bowl and toss together. Pour squash out onto a rimmed baking sheet and bake for about an hour or until browned.

This recipe is original and serves 8 hungry squash lovers as a side dish.

Caramelized Butternut Squash
Ingredients:
1 medium sized butternut sqaush
6 tbsp butter, melted
1/4 cup brown sugar
1 tbsp cinnamon
salt and pepper, to taste

Directions:
1. Heat oven to 400°F.
2. Peel squash and chop into large pieces.
3. Combine squash, butter, sugar, cinnamon, salt and pepper in a bowl. Toss.
4. Pour squash out onto a rimmed baking sheet.
5. Bake for about an hour or until browned.