Butternut Squash Soup

Soups during the winter are a go-to meal for me, especially on busy nights or when I don't want to go to the store.  Throw lone pieces of veggies (that will likely go to waste in your fridge) in a large pot, saute, add beans and chicken broth, then simmer until everything is cooked through.  That's all it takes.  My tip is to keep the ingredients cut up small so that they cook faster, and be CREATIVE.  It is very very hard to mess up a soup.  Another trick is to keep chili seasoning on hand and throw that in to any soup for a Mexican flare.  Add hot sauce for a little kick.  Now for the main event....

Butternut Squash Soup

Recipe from Martha Stewart

 

Ingredients

2 tablespoons butter (I think you can leave this out and use cooking spray if you want to keep it super healthy)

1 small onion, chopped
2 celery stalks, chopped

2 large carrots, chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes

4 cups chicken broth

2 tsp. ground nutmeg 
Chives

Coarse salt and ground pepper

2 cups croutons (directions below)

Preparation

Melt butter in a large saucepan over medium heat. Cook onion, celery, carrots, and garlic until fragrant, about 5 minutes. Add squash; cook, stirring occasionally, 6 to 8 minutes. Stir in 4 cups chicken broth (enough to just cover the veggies). Bring to a boil; reduce heat. Simmer until squash is tender, 20-30 minutes. 

Puree soup in two batches (a blender or food processor works for this step - an immersion blender is even better since there will be less to clean up). When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel (or paper towels). Serve hot, with pepper, croutons and fresh chives.

Homemade Croutons  

Whenever I have a loaf of bread that is about to go bad, I dice up, drizzle with olive oil and sprinkle with herbs to make amazing croutons that can be stored in a zip lock.  Use on salads, soups or for snacking.  Be creative with the herbs and spices you use - the recipe below is one of my fav's.

Ingredients

Bread of your choice, chopped into small cubes

2 tsp salt

1 tsp pepper

1 tsp garlic or onion powder

3-5 tbs of olive oil, enough to drizzle lightly over all of the cubes

Preparation

Preheat over to 400 degrees.   Cut the bread into small cubes and lay in a single layer on a baking sheet.  Drizzle the olive oil and sprinkle the salt, pepper, garlic/onion powder on the bread. Bake in the oven for approximately 15 minutes, or until golden brown.  Keep a close eye on the croutons as they burn very quickly.

Butternut Squash Gnocchi

Gnocchi has to be one of my favorite things to make from scratch.  Although it is a time commitment (as are many wonderful homemade treats), these versatile dumplings don't compare to the store bought option.  I have made butternut squash gnocchi quite a few times now, and they always turn our great.  Pan seared in a little butter with sage, and topped with Parmesan is all it takes to finish this amazing dish!

Butternut Squash Gnocchi

Recipe from Lidia Bastianich

 

 

 

 

 

 

 

Ingredients

1 1-pound butternut squash
1 tablespoon olive oil
1 medium russet potato, peeled and cut into large pieces
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
2 cups (or more) all purpose flour
1/4 cup (1/2 stick) butter
2 tablespoons chopped fresh sage
1/2 cup grated Parmesan cheese

Preparation 
Preheat oven to 400°F. Cut squash lengthwise in half (or in quarters if you want to speed this part along); discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. 

Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours (check periodically). Cool slightly. Scoop flesh from squash into processor; puree until smooth.  You can also just mash well with a fork if you do not want more dishes to clean - this is how I have always done this step and it works fine.  This should end up being about 3 cups of squash.

Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. If you don't have a potato ricer, use a fork and scrape down the side of the potato until flaky and free of clumps.  Measure 1 cup (loosely packed) riced potato.

Mix squash, potato, egg, nutmeg, and salt in large bowl. Gradually add 2 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. It is okay for it to be sticky, try to use as little flour as possible.  Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.

Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. If you don't have parchment paper, just use a little extra flour.  Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. This step sounds a lot easier than it really is - I found that it is just as effective to hold the piece in your palm and press/roll a well floured fork over it (see pictures below).  Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour.  I have have always cooked immediately and it still turns out great.  These can be made 6 hours ahead. Keep chilled.
  

Working in 2 batches, cook gnocchi in large pot of boiling salted water until  tender, approximately 2-3 minutes. (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets or a clean plate. Cool. Can be made 8 hours ahead. Cover loosely and chill. 

Melt butter in a heavy large skillet over medium heat and add sage, stirring often, 1 to 2 minutes.  Do this step in two batches if your do not have a large enough saute pan, you want the gnocchi to be able to sit in one layer in the pan.  Add gnocchi; Turn heat up to medium high and cook until heated through and slightly browned, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.