Posts Tagged ‘Winter squash’

It’s soup season!  Last night as I was walking home with a cold rain and harsh wind blowing I realized that pretty soon it is going to snow.  Luckily, Mike and I  had lots of leftovers of this soup to keep us warm.  If the ingredient list seems a little long it’s because there are lots of spices in here.  I actually did not intend on posting this recipe because I was just planning on making the Squash-and-White Bean Soup from this cookbook. However, when I started to cook  I realized I was deviating from the recipe quite a bit.  Instead of leaving chunks of squash and celery I blended the “base” of the soup to a creamy texture.  And while I love the taste of winter squash and white beans, I had black beans in the fridge that needed to be used. 

The real highlight of this soup is the garnishes.  I recently discovered Harissa and have a jar of it in my fridge to use up.  I knew the taste would go perfectly with this soup so I  drizzled about a 1/3 of a teaspoon in the bowl just as I served it.


  • Harissa (to taste)
  • Feta cheese (to taste)
  • Crusty bread
  1. Make the stock (if you have none on hand)
  2. Combine the oil, squash, onion, celery, jalapeno, ginger and garlic in a large soup pot. Cook over medium-high heat until softened for 7-10 minutes, stirring often.
  3. Add the vegetable stock, chile powder, thyme, allspice, salt, and ground pepper.  Bring to a boil then reduce heat to simmer.  Cook for 20 minutes.
  4. Using an immersion blender blend the soup to a smooth texture.  Add your ancho chilli powder and taste for salt.
  5. Stir in the spinach and beans and cook for about 10 minutes more.
  6. When serving add some harissa as garnish with a bit of crumbled feta.  Serve warm with crusty bread.

Soup, beer and bread


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Stuffed Squash

This makes a full meal for 2 people.   Some notes:  I used Lundberg brand rice in this recipe but any brown rice would workAlso you can substitute the  rosemary for thyme if that’s what you have on hand.

  • 2 cups of cooked rice
  • 2 small butternut or buttercup squashes
  • 3 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 1 sliced leek (or if you prefer use an onion)
  • 2 bell peppers (any colour), cut into small triangles or cubes
  • 1/2 teaspoon dried rosemary
  • 2 cups of sliced mushrooms
  • grated Parmesan cheese as needed
  1. Make the rice. As rice cooks, preheat the oven to 400 F. Lightly oil and baking sheet or lay down some tinfoil.
  2. Wash the squash and then slice in half. Spoon out the seeds. Use about 1 tablespoon of the oil to rub on the squash and then place them cut side down on the baking sheet. Bake uncovered for about 30 minutes.
  3. While the squash cooks, sauté the leeks and garlic in the remaining oil until the leek is translucent. Add the bell peppers and rosemary and continue to cook for about 5 minutes more. Add the mushrooms and sauté until the mushrooms are just tender and release their water. Remove from heat.
  4. Mix together rice and vegetable sauté.
  5. When the squash is finished baking remove from oven and turn cut side up. Mash the flesh slightly (working carefully!) and then stuff with rice mixture. You can use all of the rice mixture here or you can save some for a side dish. Return the stuffed squash to the oven and bake for another 25 minutes.
  6. Sprinkle cheese on top and enjoy!

Stuffed squash

This recipe originally appeared in Food for thought : a cookbook for the Canadian library community.

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