2 fer Souper!

I can always rely on September to cool things off a bit outside and heat things up in the kitchen! Nothing rings in a new season like a new soup/stew recipe!This week I am offering up two for you to try.




"Butter Me Up" Soup

I have always kept an eye on those interesting/ugly squash mixes you see in the grocery store, so I decided to pick one and make a soup out of it. I picked one Butternut squash and two Acorn squash. I assume I'll do a side dish with the Acorn squash, but for now, let's shine some light on the Butternut.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 teaspoon salt & 1/2 teaspoon freshly cracked pepper
1 tablespoon curry powder
4 cups low-sodium chicken stock
1 medium sized butternut squash cut into 1 in pieces (about 3 lb)


Heat the oil and butter in a Dutch oven over medium heat. Add the onion, celery, carrot, salt and pepper. Saute until tender. Meanwhile, remove the skin of the butternut squash by standing the squash up and slicing down the sides until all of the skin is removed. Cut into 1 inch pieces and add to veggies along with the stock. Bring to a low boil and simmer until squash is tender. Using an Immersion Blender or Food Processor, puree the soup until thick and creamy. Add salt and pepper to taste. I recommend garnishing the soup with homemade croutons or pepitas. :)




Holy Cioppino

I was craving something warm and comforting so what did I do? I turned to the reliable repertoire of Giada. I took her cioppino recipe and made my own substitutions and I have to tell you...I almost fell out of my seat. This recipe feels like you are receiving a hug from the inside... :)

Ingredients
1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1/2 pound large shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup fresh basil leaves, chopped
1/4 cup chopped fresh parsley
Serving suggestion: crusty sourdough bread

Directions
In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
Uncover the pan and add the shrimp, beans, basil, and parsley. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with some crusty bread.