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More INGREDIENTS
One 2- to 3-pound butternut squash, seeded
- 2
tablespoons unsalted butter
- 1
medium onion, chopped
- 1
teaspoon garlic, crushed
- 2
teaspoons chopped ginger
- 6
cups chicken stock
-
Pinch of nutmeg
-
Salt and freshly ground black pepper, to taste
-
Sprig of thyme, for garnish
DIRECTIONS
Preheat the oven to 425 degrees.
Place the squash in the oven and roast for 20 minutes. Once the squash has
cooked it should be soft to the touch. Remove from the oven and let cool.
In a large pot melt the butter over medium heat. Add the onion, garlic, and
ginger and cook for about 8 minutes. Scoop out the flesh from the squash and add
to the onion mixture.
Add the stock and simmer for about 15-20 minutes. Remove from heat, and
carefully blend with an immersion blender to desired consistency. Add the
nutmeg, stir, and season with salt and pepper, to taste. Garnish with sprigs of
thyme and serve.
Recipe Details
Servings: 6
Total time: 1 hour
Cuisine: American
Read more: http://www.thedailymeal.com/butternut-squash-and-ginger-soup-recipe#ixzz2GJRx8GDC
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 Shopping Tip: When buying ears of corn, avoid ears with brown bottoms, a sign that they are several days old. Cooking Tip: Keeping the husks on and soaking the ears in cold water prior to grilling will help keep the corn moist. Sweet corn and summer are so intertwined it almost seems like they're one word. Often, by the time summer's over you've had more corn on the cob than you care to remember. One way to spice it up is to make a soup and add some condiments that give flavor, texture, and nuance. This recipe calls for raw vegetables that add texture, and crab, which helps make it a filling meal. Jalapeño gives a nice kick, but poblano works too. Click here to see Spectacular Summer Corn Recipes. INGREDIENTS- 6 ears corn, roasted
- 2 jalapeños, roasted
- Olive oil
- ¼ stick butter
- 1 large white onion, diced
- 1 quart chicken stock
- ½ cup milk
- ¼ teaspoon freshly ground cumin
- 2-3 tablespoons lime juice
- Salt
- Pepper
- 2 containers plain yogurt
- 1 red bell pepper, diced
- 1 green pepper, diced
- 1 ripe avocado, cubed
- 2 cups lump crab meat
- Cilantro, chiffonade
DIRECTIONS: Without removing the cornhusks (just peel them back), pull out the corn silks. Replace the husks and soak the corn in cold water (this will help moisten the corn when you grill them later). Get your grill going. Meanwhile, warm oil and butter in a large pot and sauté onions — when translucent add stock and simmer. Over high heat, grill the corn and jalapeño, turning as needed. The corn will take about 10-15 minutes. When the jalapeño is black on all sides it's done — put it in a bowl and cover so that the skin steams it and loosens. When it's cool pull off the skin. When the corn is cooked and cool cut off the kernels. Put any blackened corn on the side. Reserve corn from 2 ears and pulse the rest with the blackened corn in a food processor or blender with roasted jalapeño, milk, and a cup of the simmering stock and onions. Blend until smooth then add back to the pot. Add reserved corn, cumin, lime juice, salt, and pepper and simmer for a few minutes. To serve, garnish with a quenelle of yogurt in the center, with the diced peppers and avocado around it. To finish, distribute the crab around the bowl and finish with chiffonade cilantro. (This soup can also be served cold.) Recipe Details:Serves 6 Total time: About an hour Read more: http://www.thedailymeal.com/roasted-corn-and-jalape-o-soup-crab#ixzz22v2EPAuG
Credit: Will Budiaman Harissa is a spicy Tunisian chile paste often used in North African cooking. Here, a milder version spices up a tomato soup made with fresh vegetable stock, and a good amount of farro is thrown in for good measure, making this a light, nutritious meal. If you don't have access to farro, pearled barley would make a decent substitute. See all farro recipes. INGREDIENTS For the vegetable stock: - 1 tablespoon olive oil
- 1 cup finely diced white or yellow onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced mushroom
- 1 leek, white part only, halved and sliced thinly
- 3 cloves garlic, chopped
- 1 quart water
- 10 black peppercorns
- 1 dried bay leaf
- 10 sprigs flat-leaf parsley
- 5 sprigs thyme
For the harissa: - 1 red bell pepper
- 3 tablespoons olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 2 teaspoons crushed red pepper flakes
- 1 white or yellow onion, sliced thinly
- 3 cloves garlic, chopped
- 1 cup chopped tomatoes*
- 1 teaspoon cayenne
- Sea salt and freshly ground black pepper, to taste
For the soup: - 1 cup farro
- One 28-ounce can fire-roasted crushed tomatoes
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon chopped flat-leaf parsley, for garnish
DIRECTIONS For the vegetable stock: In a 4-quart pot, heat the oil over medium-low heat. Add the onion, carrot, celery, mushroom, leek, and garlic and cook until softened, stirring occasionally, about 10 minutes. Add the water and remaining ingredients, increase the heat to high, and bring to a simmer. Once it reaches a simmer, reduce the heat to medium and cook until reduced by ½, about 30 minutes. Drain and discard the solids. For the harissa: Roast the bell pepper directly over a medium gas flame until charred all over, about 2-3 minutes per side. Set aside to cool. Heat the oil in a sauté pan over medium heat. Add the fennel seeds, cumin seeds, and red pepper flakes and toast for about 15 seconds. Add the onion and cook until golden, stirring occasionally, about 5 minutes. Meanwhile, peel and chop the bell pepper. Add the bell pepper and cook for 3 minutes, stirring occasionally. Then, add the garlic, tomatoes, and cayenne and cook for 2 minutes. Remove from the heat and transfer to the bowl of a food processor. Carefully blend until smooth. Set aside. For the soup: Soak the farro in a bowl of cold water for about 25 minutes. Drain and transfer to a pot. Cover with cold water and bring to a boil over high heat. Cook until tender, about 25 minutes. Drain and set aside. Combine the vegetable stock, harissa, and crushed tomatoes in a pot. Heat through on high heat for about 5 minutes and stir in the farro. Season with additional salt and pepper, to taste. Serve hot garnished with parsley. Recipe Details Servings: 6 Cuisine: Mediterranean Special Designations: Vegan, Vegetarian, Healthy Notes and Substitutions: *Note: For a slightly hotter harissa, omit the fresh tomatoes. Read more: http://www.thedailymeal.com/spicy-tomato-soup-harissa-and-farro#ixzz1xdSeuMm4
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