Hearty Butternut Squash Soup

September 30, 2016 Leave a Comment
Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced parsley, optional

In a stockpot, cook sausage, onion and red pepper over medium heat 9 – 11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.  Add garlic; cook 1 minute longer.  Remove sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the same pan; bring to a boil.  Reduce heat; simmer, covered, 15 – 20 minutes or until squash is tender.

Remove soup from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pot.  Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through.  If desired, drizzle serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)

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Butternut Squash Soup with Apples

October 30, 2015 Leave a Comment
Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Butternut Squash Soup with Apples Recipe

 

Butternut Squash Soup with Apple

1 shallot

1 clove garlic

¼ cup water

3 cups cored, peeled and cubed butternut squash

2 cups reduced-sodium, fat-free chicken broth

¾ cup apple cider

¼ cup plain non-fat yogurt

½ of an apple

 

Mince the shallot and garlic.  Pour the water into a soup pot, and cook them until soft, about 2 minutes.  Add the squash and the broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

In a blender or food processor, blend the mixture.  Add the cider and yogurt and continue.  Put the soup back into the pot.  Dice the apple, leaving the skin in.  Reheat on low.           4-6 servings

 

(Recipe for Butternut Squash Soup with Apple, was in The Everything Soup Cookbook, 2002, 2015)

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Pumpkin, Sausage & Squash Pasta

December 3, 2014 Leave a Comment

 

Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

I made this Pumpkin, Sausage & Squash Pasta…and it was VERY GOOD.  This recipe came in the Stop & Shop Flyer in October, 2014.  It called for “Stop & Shop Limited Time Originals Pumpkin Pasta Sauce, 25 oz. jar.  If you go to Stop & Shop, check to see if they have any more of this sauce.  I know that that there weren’t many bottles left after Thanksgiving.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta

1 jar (25 oz.) Pumpkin Pasta Sauce

1 tsp. canola oil

12 oz. pkg. Nature’s Promise Chicken sausage, sweet apple flavor

1 Tbsp. butter

3 cups butternut squash, peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic, diced

1 ½ bags (6 oz.) fresh baby spinach

½ grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage links in half, the into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to a bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 15-20 minutes or until vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta to pan among bowl or plates, top with sausage and vegetable mixture; sprinkle with Parmesan cheese and serve.             8 servings

 

Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop Flyer, November, 2014

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Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Butternut Soup with Parmesan Croutons

February 8, 2014 Leave a Comment
Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Roasted Butternut Squash & Rice Salad

November 21, 2013 Leave a Comment
Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

 

We have end-of-season picnics for my son’s flag football team.  This makes enough to serve plenty of hungry boys and their families.

          Dolores Deifel                                                                   Mundelein, Illinos

 

Roasted Butternut Squash & Rice Salad Recipe  

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing:   ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.  Add squash; toss to coat.  Transfer to a greased, foil-lined 15x10x1 inch baking pan.  Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally.  Cool completely.

Meanwhile, cook rice according to package directions.  Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Serve at room temperature.  Cover and refrigerate leftovers.            12 servings (3/4 cup each)

 

(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)

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