Holiday Soups with Heart
Posted on November 3, 2015 by bob in GPlenty
The holidays are a great time to bring seasonal spirit into your home with delicious soup recipes.This year, why 
not let these chill-chasing soups also help you introduce a brand new family tradition? Consider hosting a Share the Warmth dinner party to share the joy of giving, with friends at home and with others as well.
Follow these easy steps to create a seasonal tradition that’s festive and meaningful:
— Contact a local organization that feeds the hungry and helps those in need and request a list of food items needed this holiday season.
— When inviting guests to your dinner party, also give them the list of food items and ask them to bring a donation.
— Consider inviting a representative from the organization so they can share information about what they do and who they serve.
— Take the donated food items to the local organization, or if a representative joins the party, give the donated food items to the representative that evening.
— Repeat every year, and your dinner party will soon become a holiday tradition cherished by guests.
Roasted Butternut Squash Soup with Charred Vegetables
Prep time: 20 | Cook time: 45 | Serves: 6
1/2 cup chopped piloncillo (an unrefined Mexican sugar)
1 teaspoon ground cumin
3 cups large butternut squash, cubed and peeled
4 whole large carrots, unpeeled
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 chipotle pepper, chopped
2 quarts low-sodium vegetable stock
1/2 cup white corn kernels, washed
1/4 cup small diced Mexican squash
1 large jalapeno, stemmed, thinly sliced
3 fresh coriander leaves
1 tablespoon kosher salt
1/4 cup toasted pepitas (pumpkin seeds)
Heat oven to 350 F.
In large mixing bowl combine piloncillo, cumin, butternut squash and whole carrots. Toss to evenly coat and place on large baking dish. Roast in oven for 30 minutes, or until golden brown.
Allow to cool slightly, reserving about 1/4 of roasted vegetables. Cube carrots into bite-size pieces. Set aside.
In an 8-quart stockpot, heat olive oil. Saute about half the garlic, chipotle pepper, remaining carrots and butternut squash, and vegetable stock. Simmer for 10 minutes.
Working in batches, transfer cooked stock and vegetables to blender and puree. When complete, return to stockpot to keep warm for serving.
Meanwhile, heat medium-sized skillet. Add corn, Mexican squash, jalapeno, coriander leaves, remaining garlic and reserved butternut squash and carrots.
Quickly saute to lightly char (not burn) veggies. Keep watch and stir when needed for 3-5 minutes. Season to taste with salt.
To serve, divide soup among six bowls. Top off soup with charred vegetables. Garnish with toasted pepitas and a drizzle of olive oil.
Autumn Stew
Prep time: 20 min. | Cook time: 45 min. | Serves: 10
1/2 cup olive oil
2 small white onions, small diced
2 chile negros (dried pasilla chile peppers), finely chopped
2 poblano peppers, small diced
4 large garlic cloves, chopped
3 cups white beans, soaked overnight in cold water
8 quarts low-sodium chicken or turkey broth
1 large butternut squash, small diced
1 acorn squash, small diced
1 large sweet potato, medium diced
1 yam, medium diced
1/8 cup sea salt or kosher salt
3 cups leftover roasted turkey, dark and white meat, cubed
1/4 cup apple cider vinegar
1 tablespoon fresh thyme
3 leaves fresh sage
4 cups fresh mint, stemmed and chopped
In a 15-quart stockpot, heat oil over medium-high heat. Add onion, pasilla and poblano peppers. Cook until onions just become translucent, about 3 minutes. Stir in garlic and cook until it becomes soft and fragrant, about 1 minute.
Add beans and enough broth to cover them. Cook until beans are soft, about 20 minutes. Stir in remaining vegetables and season to taste with salt. Allow to simmer until tender, about 15 minutes.
With a handheld immersion blender, do four quick pulses, blending some of the soup and vegetables to make the mixture a little creamy without additional fat or cream.
Add turkey; cook another 5 minutes. Drizzle in vinegar to help balance sweetness; season to taste with sea salt.
Serve stew with plenty of fresh herbs (thyme, sage and mint).
Courtesy: Family Features. Find more recipes at princesshouse.com.
