If you’re from the northeast, you’re used to having four distinct seasons which break up the year (sometime just three short seasons, with winter overpowering the rest). Whichever the case, the cold winter months always seem to create a longing for warm comfort food. This winter has certainly been no different as its turning out to be of the coldest and snowiest, in the recent past.
Every week seems to bring a day of snow, followed by bone-chilling temperatures। And that really just leaves two things to do: head north for the slopes or hibernate til spring. If outdoor winter sports aren’t your thing, or you’re taking a break for the weekend, maybe you’ll want to go into your kitchen some afternoon and try a s oup recipe to warm your soul.
Every week seems to bring a day of snow, followed by bone-chilling temperatures। And that really just leaves two things to do: head north for the slopes or hibernate til spring. If outdoor winter sports aren’t your thing, or you’re taking a break for the weekend, maybe you’ll want to go into your kitchen some afternoon and try a s oup recipe to warm your soul.
I was recently flipping through the pages of my Cooking Light magazine from Jan/Feb 2008, and found a fun recipe for golden winter soup. What drew me to the recipe was that in addition to the standard potato base, the soup is mostly comprised of squash. I absolutely love the creamy flavor of this vitamin rich vegetable and decided to give it a try one weekend. I changed the recipe a bit and added in one of my most favorite flavorings, ginger juice. If you’re never added ginger, or ginger juice to a recipe, you’ll have to give it a try! This aromatic root, brightens and picks up just about any dish. (Maybe it’s the Indian-ness inside me that thinks so, so definitely experience it for yourself! )
Golden Winter Soup: makes 8, 1 cup, servings
(originally published in Cooking Light, January/February 2008 magazine. Modified slightly from original publication)
(originally published in Cooking Light, January/February 2008 magazine. Modified slightly from original publication)
Ingredients:
2 tablespoons butter
5 cups (1/2-inch cubed) peeled butternut squash
2 cups (1/2-inch cubed) peeled pototo
1 tsp salt (more to taste if desired)
½ tsp freshly ground pepper (more to taste if desired)
1 cup sliced onions
4 cups water
3-4 tbsp fresh ginger juice (grate ginger and squeeze to get juice, you can add more or less to taste)
Method:
Melt button in a large pot over medium high heat
Add onion and sauté until translucent
Add squash, potato, salt and pepper to pan; sauté for 3 minutes
Stir in water and ginger juice; bring to boil
Reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally
Place half of the potato mixture in a blender
Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender
Place a clean towel over the opening in the blender lid (to avoid splatters)
Reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally
Place half of the potato mixture in a blender
Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender
Place a clean towel over the opening in the blender lid (to avoid splatters)
Blend until smooth
Pour into a large bowl
Repeat procedure with remaining potato mixture
To serve, ladle 1 cup of soup into each of 8 bowls; and garnish with more pepper
Enjoy!
