After surviving what we now call our snowmagddeon/flu-pocalypse Christmas holiday, we are definitely in need of a boost, of both energy and immunity. Today’s Superfood Salad with Kale, Quinoa and Sweet Potato was designed to help us plow through the depths of this North Dakota winter. Read More
Happy New Year!
The beginning of a new year is always a great time to pause and reflect upon our hopes and goals for the future, and many of us include eating a healthy diet among our resolutions.
Good health is essential to a quality lifestyle, and yet finding easy, affordable and delicious recipes can often be a challenge. If a recipe isn’t full of flavor, or tastes “too healthy,” chances are we won’t make it again. I know I won’t.
I don’t know where you are, but winter has Arrived in the upper Midwest and with a chill that already feels like it will never leave me. There’s one food group that is the perfect antidote to Old Man Winter’s efforts to undermine my love of the season: SOUP.
This savory Sweet Potato Soup has a lush and comforting warmth that is further enhanced with the infusion of fall spices like cinnamon and cloves. But, it’s the finishing touch of Andouille sausage that sets this soup apart from other versions. GO STRAIGHT TO THE RECIPE
With its smoky richness, this spicy Cajun specialty adds the wow-factor and makes this soup especially crave-worthy. And, since it is a smoked meat, you don’t even need to worry about cooking it in advance. Just toss it in at the end with a luscious touch of heavy cream and enjoy.
This soup is easy to make – just roast and peel the sweet potatoes, saute up some onions and garlic, add chicken or vegetable stock, the roasted sweet potatoes, cinnamon and cloves and simmer over medium-low heat for 20 minutes.
Next, use a handheld or liquid blender to blitz the soup into a silky puree and finish with the Andouille and cream. Bold in color and flavor, Sweet Potato Soup with Andouille Sausage is the perfect way to stay warm and cozy this winter.
Double Pumpkin Soup is the perfect way to showcase this beloved autumn squash, featuring sugar pumpkins both as the base for this flavorful soup, and as the serving vessel.
This presentation is so charming and worth the extra effort it takes to clean out each pumpkin. If you could hear the oooohs and aaahhs I get whenever I serve this Double Pumpkin Soup, you’d never use a regular old bowl again. Single pumpkin soup isn’t nearly as impressive.
Sugar pumpkins have a terrific texture and flavor, and their small size makes for easy seed and pulp removal. Once scooped clean, I cut the pumpkin in half and roast it in the oven at 350 degrees until the skin is fork-tender and the edges begin to caramelize. Roasting squash, or any vegetable, brings out their natural sugars and creates a more robust flavor profile for the soup.
The soup is rounded out with sauteed onion and celery, chicken or vegetable stock and a medley of fall spices. To create a silky-smooth consistency, I use a handheld immersion blender to puree the soup and then pass it through a liquid strainer to make it extra velvety.
I like to add a touch of heavy cream to the soup just before serving, but you can skip this step and the soup will still taste great. A dollop of sour cream to garnish gives a nice punch of tang to this flavorful soup, or you could opt for a more seasonal flourish with toasted nuts, pumpkin seeds, raisins or cranberries.
So, pick up some sugar pumpkins and get ready to dazzle your family and friends with this warm, comforting and delicious Double Pumpkin Soup.
Go to the RECIPE.
I’d love to know what you’re making this Halloween week, and hope you’ll check back tomorrow for another Halloween favorite. Happy cooking!