Ah, autumn. After a long mid-Atlantic summer, I always look for forward to fall. Not only for the cooler temps, but for the food! Today’s recipe uses one of my favorite fall farmer’s market finds: butternut squash.
This soup is inspired by a recipe given to me by my MOH at my bridal shower. Each attendee at my bridal shower brought a recipe and small gift that would help in making said recipe…so fun!
Along with this recipe, I received my immersion blender, which is something I never thought I needed but in retrospect is AWESOME. Don’t get me wrong, I love my Vitamix, but an immersion blender eliminates so much mess from transferring soup from the pot to the blender.
There’s a secret ingredient in this recipe: parmesan rind. Every time I finish off a piece of parmesan, I toss the rind in my freezer. A piece of parmesan rind is awesome to add into so many soups and sauces!
Another tip for this recipe (or any recipe that calls for fresh ginger), use a spoon to peel the ginger and then a microplane zester to ‘mince’ the ginger. SO much easier!
Ginger Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
- 1 butternut squash, peeled & diced
- 2 leeks, white part only, sliced
- 2 T butter
- 2″ piece of ginger, peeled & grated
- 4 C broth (I used Chicken, but Vegetable broth will keep this recipe vegetarian)
- 1/2 t salt
- 1/4 t white pepper
- parmesan rind (optional)
- Melt butter over medium heat in dutch oven
- Add butternut squash, cover and cook for ~20min until fork tender
- Add leeks, ginger, salt and pepper
- Stir well, cook for ~10min
- Add broth and parmesan rind
- Bring to a boil, cook for ~10min
- Blend soup, either in the pot using an immersion blender or transfer into a blender
Question: What’s your favorite fall food?
I’m not that great at cooking real Indian food, but I like to use Indian flavors every now-and-again to spice things up!
We opted to have our burritos “naked” AKA no tortilla. So, brown rice on the bottom and burrito ingredients on top!
Ignore the fact that the spice jar pictured above says coriander, it’s actually garam masala. I bought my garam masala from H-Mart (a local international grocery store) and it came in a plastic bag so I reused an empty spice jar to keep it fresh. Other great uses for an empty spice jar? Transporting salad dressing in your lunch box!
This recipe was inspired by one I saw on a blog a while ago (click here for original recipe), and I’ve made it many times. One thing I’ve learned is that a covered pan is really handy! It allows for the vegetable broth to essentially steam the sweet potatoes, which cuts down on their cooking time. If you don’t have a pan with a lid, just cover your pan using aluminum foil.
I used to be wary of using fresh ginger, but let me tell you, fresh has so much more flavor than ground ginger. Did you know the best way to peel fresh ginger is with a spoon? All you do is use the side of the spoon and scrape the skin right off the ginger (you can watch this video to show you how). Because mincing ginger can be tedious, I usually use a microplane grater (like you would use for zesting citrus) instead.
This burrito filling can be served wrapped up in a tortilla, or over rice like we did. Some great toppings would be a few slices of avocado or even some mango chutney!
Garam Masala, Sweet Potato & Black Bean Burritos
Prep time:10 min
Cook time:20 min
- 2 small (or 1 large) sweet potatoes, diced
- 2 green bell peppers, diced
- 1/2T coconut oil
- 1 can black beans, rinsed & drained
- 1/2C vegetable broth
- 2t garam masala
- 2t fresh ginger, grated
- Heat oil in large pan over medium heat
- Once heated, add sweet potatoes and bell peppers
- Stir, cover and cook for 5 min
- Add garam masala and ginger, stir
- Add vegetable broth, cover and cook 10 min
- Add black beans and warm through
Question: Where do you get most of your recipes? Cookbooks? Blogs? Family members?