STUFFED SQUASH SOUP: Hearty & Filling!

stuffed squash soup textThis soup started out as a Stuffed Squash recipe I was developing. I had a lot of leftover filling and, as it was on the bland side, knew we weren’t going to eat it. But as regular readers may know – I HATE waste!!! There was no way I was going to throw it out.

So, I put on my thinking cap. The filling was a mixture of butternut squash, mushrooms, chickpeas, rice, dried cranberries, pecans, and a shallot. An omelette was my first thought…but, no.

Then it occurred to me – SOUP! One can of whole tomatoes, tomato sauce, and an onion later I had an amazing dinner. The result was a delightful blend of textures and flavors.

When life sends you lemons, make lemonade.

STUFFED SQUASH SOUP – makes about 10 cups

  • 1 small butternut squash
  • 1/2 cup uncooked rice (I use Trader Joe’s 3 Rice Medley)
  • 1½ T olive oil
  • 1 cup chopped onions
  • 1 large shallot, chopped
  • 1 T pressed garlic
  • 8 oz mushrooms, chopped
  • 1 tsp kosher salt (or 1/2 tsp table salt)
  • 1/2 tsp ground black pepper
  • 15 oz can garbanzo beans (chickpeas), drained
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans, toasted
  • 1 tsp dried thyme
  • 28 oz can whole tomatoes, chopped
  • 15 oz can tomato sauce
  • 1½ cups water
  • 1 cup cilantro, chopped

Preheat oven to 375º Fahrenheit.

Wash and dry the butternut squash. You’re going to need to cut it in half lengthwise. In order to prevent injury, soften the squash a bit by microwaving it for 3 minutes ONLY. (You don’t need to pierce it.) Turn it over and zap it for another 30 seconds. Slice it in half lengthwise and place halves cut side down on a rimmed cookie sheet. Bake in 375º F oven for about 25 minutes – until flesh can be pierced with a knife. butternut squash soup9Let cool enough to handle. Scrape out and discard seeds and fibers. Cut into 1/2″ slices, then cut away the peel. Cut flesh into 1/2″ cubes. butternut squash soup10While squash is cooking, cook the rice.

In a Dutch oven, heat the oil over a medium flame. Add in onions and cook for 4 minutes, stirring often. skillet 5Add in shallot, garlic, mushrooms, salt, and pepper. Cook for 5 minutes over medium/high flame, stirring often. stuffed squash soup2Add in squash, rice, garbanzo beans, cranberries, pecans, thyme, chopped tomatoes and it’s juice, tomato sauce, and water. Bring to boil, then reduce heat to maintain a simmer for 15 minutes, uncovered.stuffed squash soup1 Stir in cilantro, adjust seasoning if needed, and serve.

 

WHITE BEAN & ‘SAUSAGE’ SOUP: Perfect For Those Chilly Nights!

sausage soup textLet me start by pointing out the quotation marks around the word SAUSAGE mean imitation. (For you carnivores, you can use real sausage.)

White Bean & ‘Sausage’ Soup is one of those recipes that can be made in 30 minutes – ideal for those nights when you have little time and/or desire to cook. This has become one of my family’s favorites, especially when served with a homemade Italian Bread Loaf.

WHITE BEAN & ‘SAUSAGE’ SOUP – makes about 7½ cups

  • 1 T olive oil
  • about 1 lb imitation sausage – my favorite for this recipe is made by Beyond Meatsausage soup5
  • 1 yellow onion, chopped
  • 1/4 tsp red pepper flakes
  • 3 garlic cloves, pressed
  • 4 cups vegetarian stock (homemade recipe: vegetarian stock)
  • 15 oz can white beans, rinsed
  • 1½ cups canned tomatoes, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups (about 3 oz) fresh spinach, chopped
  • optional – Parmesan cheese, grated

Chop imitation sausage into bite sized pieces. Heat oil in a Dutch oven and cook ‘sausage’ over a medium heat for about 4 minutes.sausage soup1 Add in onion, red pepper flakes, and garlic. Cook 3-5 minutes – until onions are softened. sausage soup2Add in stock, beans, tomatoes, salt, and black pepper. Bring to boil, cover, then reduce heat to maintain a simmer for 15 minutes.sausage soup3 Stir in spinach off heat and check for seasoning (I add another 1/2 tsp salt). sausage soup4Sprinkle servings with Parmesan, if desired.