Sweet carrot and buttercup squash… Fall is here

Week 14 of my CSA came with some sweet carrot and the first of the fall squashes. It is indeed the sign of fall. It is going to be a beautiful weekend. Mr. Wonderful and I are planning to be out and about. I made some soup that we can heat up easily.

The photo here does not completely reflect how I could make this soup normally. I had to cater this to Mr. Wonderful’s taste buds! He said he could eat anything and he did not have a preference… not really true! I usually make a few things on the weekend and package those meals for him. All he needs to do is reheat! A couple of months ago, I decided to curry his pot roast… hmm he said he was “surprised” when he open the container. I learned that spice is relatively new to him. I started to step back my spiciness a little. I am going to present this recipe to you, the way that I would usually make this.

Ginger and Lemongrass infused carrot and buttercup squash soup

4 med carrots. Cleaned, peeled and cut into 1” pieces. About 2 cups

1 buttercup squash or other squash of your choice. Peeled and cut into 1” pieces, about 3 cups. 

4 cups of chicken or vegetable stock

1 tbsp ghee

1 tbsp garlic

1 onion, peeled and cubed.

1 tsp chopped thyme

2 tsp chopped lemon grass

2” piece of ginger, peeled, smash lightly and chopped. (I sliced it here, so that it does not get too strong in the soup)

4 slices of bread to make some crouton, or you can use ready-made one.

Directions:

Clean and prepare all the vegetable.

In a  medium 1.5” diameter tea ball (infuser). Place the ginger on one side and ginger on the other. Close and lock.

Heat a soup pot or Dutch oven, melt 1 tbsp of ghee.

Sauté onion and garlic till translucent.

Add the carrot and squash. Cook for 5 mins

Add thyme, mix well.

Add in 4 cups of stock.

Drop the infuser on the side and attach the chain to the pot handle. Bring to a boil. Lower to med low heat.

Cover and cook for 30 mins till the vegetable are soft and tender.

Meanwhile, if you want, you can make some homemade crouton.

I made some Challah during the week. I cubed some of the bread. 

Tossed with some olive oil. 

Season with salt and pepper. 

Bake at 400 degree oven for 15 mins till golden and crunchy.

When the vegetable soup is ready. Remove the infuser. Disgard the content.

Puree the soup in a processor or blender. 

Check the consistency of the soup. I am making a thicken version. Mr. Wonderful likes hearty soup. 

If the soup is too thick, return to the pot and thin it out with some stock. Reheat, check your seasoning.

To serve: Ladle the soup in a bowl and top with a few croutons. Garnish with sprinkle of thyme.

Serve 4.

PS: I wrote this last week and didn't get a chance to post...

Enjoy

Aloha!

Cold Beet and Hot potatoes… in honor of Grandmama Mattus.

Pickled beets in a jar are a pretty common item in our household fridge while I was growing up. I was also one of those odd kid that loved borscht soup. I learned to really appreciate the beautiful vegetable even more at the Mattus' house.

Matt’s mom introduced me to cold borscht with hot potatoes one summer. I loved it and I started making this every summer when the vegetable is bountiful.

This recipe is my version and it is my tribute to Grandmama Suzi, a woman who took me under her wings when I came to Mainland. I loved cooking with her and I thought of her often when I made some of her dishes. Miss you much!!!

Cold beet soup with hot potatoes

2 bunches of beets, I am using red and golden beets here. About 2 cups cleaned, peeled and cubed.

1 Vidalia onion, chopped

3 cups of water

Juice of ½ lemon.

Olive oil

Salt and pepper to taste

4 yellow potatoes, I am using German potatoes from this week’s CSA, otherwise I would prefer Yukon

½ cup low fat Greek yogurt
Finely chopped chives.

Directions:

Soak the beets in cold water, brush and clean off the soil. Remove the leaves, separate the stem. Peel the root and cut into cubes. Keep the stems and chopped into small ½” pieces.

You can sauté the greens and serve as a side dish. In this recipe, the leaves will not be used.

In a medium size pot, heat 2 tbsp olive oil till hot over med high heat.

Sauté and caramelize the onion.

Add beets and stems. Sauté for a couple more mins.

Add 3 cups of water, you can use vegetable stock. Grandmama used beef stock for this. These were organic beets and they were very sweet. I found taste is much brighter and the sweetness of the beets came through better with water.

Season with salt and pepper. Squeeze in juice of 1/2 of a lemon

Bring to a boil and lower to med low heat. Cover and simmer the soup for about 30 mins till the beets are tender.

Remove the soup from heat and let rest for 5 mins. Prepare the blender, puree the soup to a thick texture. Taste and correct seasoning.

Remove from the blender into a storage container. Chill soup for about 1.5 hours till cold.

15 mins before serving. Boil potatoes. Peel and cubed into ½ inch piece.

When ready to serve:

Please ¼ cup of hot potatoes cubes in the bottom of a soup bowl.

Top with cold beet soup

Garnish with a Tbsp of Greek yogurt, sprinkle generously with chopped chive.

Enjoy

Aloha!