Tag Archives: winter soup

Warm and Silky Zucchini Soup with Coconut Milk

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Chicago is getting really windy and cold. Every time the summer comes, I forget all about Winter and it’s bitter cold winds as if I have never seen the snow before. Then the wind hits in late October or November and I wonder, how did I forget this? The cold days are not all bad. My favorite thing to do on Sunday afternoons is just sit by the window looking at the frosty grass and the red berries still hanging on to the Crab Apple trees drinking cups and cups of hot soups and hot tea.

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Winter Picnic and Lentil Soup recipe

We are in the middle of winter here in Chicago. Although the Winter didn’t hit us as hard as last year, there is still snow on the ground and no park visits. My kids especially A2 is getting very restless. So on Sunday, we decided we were going to do a Winter picnic. We set up the table with a outdoorsy tablecloth and laid out food and drinks as if we were outdoors. We also set out blankets and pillows in the Family room and played some Pictionary. Anything to keep these little ones happy, right?

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Ingredients:

Lentils 1 cup
Carrot 1 long cut in small round pieces
Cilantro a handful
Onion ½ cup cut small
Canola oil 1 Tbsp.
Cloves 5 ground
Bay leaf 2 medium size or 1 large
Cumin powder 1 tsp
Walnuts about 6

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Directions:

• Wash the lentils and keep aside. You can also soak the lentils for up to 2 hours to reduce the actual      cooking time.
• Roast the walnuts and make a powder.
• Heat oil in the soup pot or any large sauce pan. I use my beloved le crueset only for soups.
• Add onion and sauté.
• Add cloves powder and bay leaf and wait 20 seconds.
• Add Lentils and sauté for 3 minutes.
• Add Cumin powder and water. Let it come to boil and then cover and simmer for 20 minutes.
• Do check couple of times on water. If you feel there is not enough add ½ cup at a time. If you              soaked the lentils you will need less water.
• After 20 minutes, add the vegetable or chicken stock and let it simmer for another 10 minutes.
 

You will need to keep in mind that if you soaked the lentils, you will need to shorten the times of    cooking.
• Finally add salt and bit of honey if you feel like it.

I added walnuts directly to the soup before removing from heat.
You can also add the walnut powder to ½ cup of sour cream and place a dollop of sour cream before serving.

enjoy

xoxo!!

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Butternut Squash Soup

DSC_0031Butternut Squash Soup

Now that Winter is finally ending or we are all awaiting first day of spring and warmer temperatures, I am secretly missing the coziness of Winter evenings. Winter is the time when we all finish our dinner and gather around the fireplace to get some warmth and chat about the day. The girls play with us and around us since they can’t get out of the house. On Sunday Evening, we have the fireplace going literally from 4 in the evening sipping the warm soup while rest of the dinner is getting ready.So while all of us are more than ready to welcome Spring, this soup is to wave Goodbye to the snowy evenings of Winter.

Ingredients: Serves about 6

Butternut Squash 1 Medium size
Onion 1 small to medium size cut in small pieces
Garlic – 1 clove peeled
Vegetable or Chicken Stock 1 can
Whole Milk preferably or 2% if that’s what you have
Sage Leaves Fresh 8
Black Pepper – Freshly cracked
Salt to taste
Honey 1 Tbsp
Water if needed
Butter/Ghee 2 Tbsp

Directions:

Preheat the oven to 425 degrees. Cut the Butternut Squash in quarters and remove seeds. Drizzle some olive oil. Place the Squash in oven proof tray or cookie sheet and let roast for about 45 to 50 minutes. It should look soft and cooked when you take it out. If not add 5 minute increments to over time.
Once done, remove from the oven, scoop out the flesh and set aside.
In a saucepan, heat Butter or Ghee and add onion, saute for couple of minutes, add Crushed Garlic and saute for another minute. Then add the Squash pulp and saute for about 3 minutes while stirring constantly.
Add Stock to the pan and mix thoroughly. Add Black Pepper, Honey and Sage leaves. Let the soup come to a boil. Add Milk/Cream that you are using. If you would like more creaminess, add more milk. If you don’t like creamy texture that much, add more stock or water until the soup is of desired consistency. Add salt and mix well.
Put everything in blender and blend well.

Serve warm and Enjoy!!

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Acorn Squash Thai Curry Soup

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Winter is in full swing here in Chicago. Temperatures are actually lower this month than January. When the temperatures are low and the snow is falling, the only thing I crave for is a warm soup. This soup is made from Acorn Squash a/k/a Winter Squash which as the name goes is in season in winter.

Ingredients:

Small to medium size Acorn Squash

Potato 1/2 of medium size potato

Onion chopped about 1/2 cup

Garlic 2 cloves crushed

Coconut Milk 1 Can

Red Thai Curry Paste about 1 to 1 1/2 Tbsp

Salt and Pepper to taste

Cilantro for garnish

Olive oil for sprinkling on squash

Butter or Olive Oil 1 Tbsp separately (Not the extra virgin kind)

Directions:

Preheat the oven to 400 degrees. Cut Acorn squash in quarters and scoop out the seeds with a spoon. Sprinkle with Olive oil and little bit of salt. Roast the squash in the oven for about 50 minutes. Remove from the oven, let it cool and scoop out the flesh. Flesh should be easy to come out. If its hard, that means Squash has not cooked through. Add oven time.

In a soup pot, heat some butter or olive oil and add garlic and onion. Let it cook for 2 to 3 minutes. Add the potato and cook for another 2 minutes. Add the squash and mix well for about 1 minute. Then add Coconut Milk and let it warm through. Add Thai Curry Paste, salt and pepper. Bring to boil, reduce heat and let it simmer for 5 minutes or so. Remove from heat and blend it.

If you like it spicy, you could also add some red pepper flakes.

Garnish with Cilantro and serve.

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