Posts Tagged ‘potato’

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Cream of Potato and Butternut Squash Soup

November 5, 2015

Every time I make something new I tend to declare it “the best I have ever made”. Longing for cool days, and always in the mood for soup I put up a crock full  the other night. When I tasted it the next day, I said those very words.Not thinking it would be this spectacular (it really is) I didn’t take step by step pictures. It’s quick and easy though, and the outcome is so worth it. Silky, not too thick, and perfectly seasoned. It’s easily adapted to your own tastes. You’ll find a few alternative suggestions at the end of the recipe. Don’t shy away from using a can of coconut milk. There was no coconut taste to this, but it yielded a creamy texture without the heaviness of cream.

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 .2.5 lbs. potatoes – I used 12 small russet potatoes
1 large or 1.5 small butternut squash
2-3 jalapenos – I left seeds and stems in- you can de seed and devein for less heat
4 C. Vegetable or Chicken broth
2 C. water
1 can coconut milk (you can use cream or milk)
2 t. basil
2 t. Italian seasoning
1 t. ginger
1 t. cumin
1 t. coriander
1/2 t. curry powder (optional)
1 t. red pepper flakes
salt to taste- potatoes are bland – I used about 4 t. sea salt total

Pierce the skin of the squash in several spots. Microwave in a damp paper towel for 12 minutes. Cut in half, and let cool a bit so you can handle them.

Peel and cut potatoes in small cubes.Put in crock. Add broth and water and turn on high. Set timer for 5 hours.

Cut squash in half. With a sharp knife cut a criss cross pattern – cutting almost to skin. then take a spoon and scoop the cuts out. You should have a bunch of cubes. Add to crock, then do the same with the other half of squash.

Add all your seasonings, and HALF of salt only. Cover. Go to bed.

Next morning add the can of coconut milk, or whatever milk you are using. Cook for one more hour on low.

Using an immersion or regular blender, puree the soup.

Taske for need of salt. Add just a bit at  a time.

I served this with some grated parmesan cheese, a bit more red pepper flakes and a few Pepitas  (toasted shelled pumpkin seeds) to garnish.

This is a VERY adaptable recipe.It would be good just made with  with 2 T. of dried dill in place of the other seasonings. Add some fresh dill at the end, and for garnish.Sage would be nice too, as well as thyme. Any seasoning that pairs with squash would be wonderful. Go for your favorites.

You can also omit the squash and make an all potato soup.Try some Yukon Golds for variety. Or switch out a few white potatoes, and add a few peeled cubed sweet potatoes and a carrot or two.

The possibilities are endless.

 

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Adaptable Corn Chowder

November 4, 2010

I make a great corn and potato soup that takes at least 4 hours in the crockpot- in addition to peeling,chopping and all the other prep that goes with it – it’s a very tasty labor of love that’s a pain in the … to make.My daughter asked for some one day and I was just not in the mood,nor did I have the time to go through the “process”. So I came up with this cheater’s version. Ready in an hour and like most soups, sauces and stews even better the next day- if there is any left! (I rarely use the microwave  for cooking.However this and a few other recipes will not burn or require  the stirring  that it does on the stove when made in the mic.)Ingredient friendly- you can add chicken or clams to make a non vegetarian version.

  • 2 cans potatoes,drained and rinsed

  • 2 cans cream of corn

  • 1 C. vegetable broth

  • 2 small cans evaporated milk(you can use regular milk- evap. will make it thicker)

  • dill (I use at least 2 T. dried-if you don’t like dill- basil works)

  • 1/2 t. cayenne (optional)

    shredded Monteray Jack or Cheddar cheese to top

  • Variation”

  • 2 small sweet potatoes, peeled ,steamed in microwave whole for 3 minutes and then diced (optional)

  • another 1/2 C. broth or water if you add sweet potatoes

Mix ingredients together in a microwave 3 qt. sauce pan,except cheese. My version contains the sweet potatoes,so add them  now too if you are using them.Microwave on medium high for 10 minutes.Stir.Then microwave on medium 45 minutes.Take about 2/3 of it and puree in the blender or processor.Take out less if you like it chunkier.Add cubed cooked chicken, or clams at this point if unlike my house- you are not accomodating a vegetarian!Top with shredded cheese and serve.