Curried Red Lentil and Winter Squash Soup

This is my adaptation of a recipe from Epicurious.  The original recipe cubed butternut squash and cooked it with the other vegetables in a soup pot.  But because Tom had cooked one of his monster pink banana squash  (see photo below) and I had that in the refrigerator, I used that instead.  And of course, I used coconut oil rather than the combination of vegetable oil and butter that the original recipe used.  The mix of earthy red lentils and squash with curry was superb!  Madras curry is simply one type of ground curry that is a bit more intense than the typical curry powder.  I often have it in my spice cupboard, but didn't have it when I made this soup, so I am eager to try this again using Madras curry.  

The original recipe also made a cilantro oil to put on the soup, but it used vegetable oil and cilantro and I knew that would never work for me.  So I played around with the idea, and made an incredibly tasty sauce using goat yogurt and cilantro.   I used about 4 teaspoons yogurt with about about 1/4 cup cilantro leaves, and put it in the Magic Bullet.  The flavor was a great accompaniment to the soup.  Of course, any type of plain yogurt would work.  I am realizing for me, however, goat products are much more easily digested than cow products.  

I am definitely a better cook than photographer.  I think I took about 50 photos and none did this soup justice. Just believe me when I say it is tastier than it looks.  

The abundance of winter squash is Pzazz this year!  Tom planted several varieties of winter squash, and all performed heartily.   The great thing about winter squash is that they are nearly indestructible.  If kept in a cool place, they will keep for months before needing to be used. Or I often bake them in the oven, and then freeze the flesh, or make it immediately into soup, which can also be frozen.  For those days and weeks when I have minimal energy, there is nothing better than being able to take out soup from the freezer and simply warm it up.  

Ingredients:
1 Tablespoon coconut oil
2 1/2 cups cooked winter squash (any variety)
1 large yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 garlic cloves
1 1/2 teaspoon salt
2 Tablespoons minced peeled ginger
1 Tablespoon curry (preferably Madras)
8 cups water
1 cup dried red lentils, picked over and rinsed
fresh lemon juice

Preparation:
Heat oil in deep soup pot.  Add onion, carrot, celery, garlic,and ginger with the salt.  Saute until the vegetables are tender. Add the cooked winter squash, freshly ground pepper and curry powder and simmer about 10 more minutes.  Let cool. Add the water, and puree with an immersion blender in the pot, being careful for hot splatters.  Add the lentils to the pot, and simmer, covered, for about 30- 40 minutes until the lentils are soft.  Ladle into bowls with a squeeze of fresh lemon juice. A garnish of crumbled feta cheese or crumbled goat cheese is also tasty with it.

Nutrition per serving:
Servings per recipe: 10                        

Serving size:  1 cup

Calories:  118

Total Fat: 2 g
Cholesterol:0   mg
Sodium: 226 mg
Total Carbs: 20 g
Dietary Fiber: 4 g
Protein: 6 g

Caleb's Savory Garbanzo Flour Pancakes

Our son, Caleb, created these pancakes and they are delicious. Of course, being the great cook that he is, he doesn't measure ingredients.  So it took me a few tries to get the right consistency. His original recipe uses whole kernel corn, with sauteed sweet green peppers and onions.  I pureed cream style corn and used onion powder and finely minced sweet green pepper. 

Use this recipe as a template for trying other seasoning combinations. Coriander and cumin would likely be great compliments to the garbanzo flavor.  I served the pancakes with goat yogurt and because they are savory rather than sweet, I felt no desire for a sweet syrup. These are Pzazz as snacks, too!

Ingredients:

1 cup cream style corn
6 Tablespoons liquid egg whites
2/3 cup Bob's Red Mill Garbanzo Bean (chickpea) flour
1/4 teaspoon baking powder
1/4 teaspoon curry powder
dash of onion powder

2 teaspoons finely minced green pepper

1/8 teaspoon salt

freshly ground black pepper

Coconut oil to fry the pancakes 

Preparation:
Put the cream style corn into the Magic Bullet or similar device and puree to a smooth consistency. Add the liquid egg whites and stir thoroughly. Add the garbanzo bean flour, baking powder, curry powder, and dash of onion powder. and minced green pepper, if using. Melt coconut oil onto a griddle.  Ladle twelve pancakes and fry. These need to be cooked at a bit lower temperature and a bit longer than normal pancakes. Full of Pzazz when served with goat yogurt! 

Nutrition per pancake :
Servings per recipe: 12
Serving Size: 1 pancake  (I ate three of them for breakfast.)
Calories: 45
Total Fat: 1 g
Cholesterol: 0 mg
Sodium:  95 mg
Total Carbs: 8 g
Dietary Fiber: 1 g
Protein: 3 g

Spicy Pureed Vegetable Salsa

This is a recipe that I picked up at the Duluth Farmers Market several years ago.  And the recipe really does puree the final product.  I used onions, hot peppers, carrots, and tomatoes from Tom's vegetable garden.  The pepper I used was much hotter than I realized, so this pureed salsa was full of Pzazz! But it is fabulous used as a dip for mild corn chips, and I even put it on my scrambled egg whites one morning. And one day I mixed it with some baked winter squash.  Pzazz in so many ways.

The tomato crop this year was unbelievable!  We harvested more than 200 tomatoes and Tom made a roasted tomato salsa for himself that was great, too.  I also cooked tomatoes with garden onions and peppers, then pureed them and stuck them in the freezer to use for a variety of soups this winter.  I'm thinking a pureed black bean and tomato soup might be delish!  I'll experiment on that and get back to you.  As you can see from the photos below, we had an abundance of tomatoes.  Tom chose all heirloom seeds and had about 10 varieties. Nope, they aren't as pretty as store-purchased tomatoes, but the flavor can't be beat!   And remember the information I posted by Barry Estabrook about "Tomatoland".  Disgusting on many levels.  

Yellow tomatoes

Black tomatoes

Harvest from Sept 29 alone!

Ingredients:
1 Tablespoon coconut oil

1/2 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

1 large clove garlic, minced

1/4 cup chopped seeded hot pepper (more or less depending on the level of Pzazz you want!)

1 1/2 Tablespoon chopped fresh parsley 

1/2 Tablespoon chopped fresh cilantro

3 cups finely chopped fresh tomatoes (I used a mixed variety of types)

1/4 cup wine vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

Preparation:
Heat oil in large saucepan. Add onions celery, carrots, garlic and peppers. Saute until soft, about 10 minutes. Add parsley, cilantro, tomatoes, vinegar, salt and sugar. Simmer for 45 minutes.Allow to cool slightly. Then blend to a smooth puree in a food processor or blender or use an immersion stick if the pan is deep enough. Return to saucepan and simmer for another 30 minutes. 

Nutrition  per serving:

Golden Tomato

Servings per recipe: 16
Serving Size: 2 Tablespoons
Calories: 24
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 76 mg
Total Carbs: 3 g
Dietary Fiber: 1 g
Protein: 1 g

Snappy Summer Squash Soup

This is an adaptation of a recipe I found on Veginista.  The original recipe used olive oil, for which I substituted coconut oil.  It also used saffron, which is far too pricey for my pantry.  And it used 1/2 teaspoon cayenne pepper. I like a good "kick" in my soup, but I knew it would be "bad ass kick" if I used that much, so I reduced it to barely 1/8 teaspoon and it still had "snap".  Thus, the title for my modified version.

Yellow summer squash and eight-ball squash

I used a combination of eight-ball summer squash and yellow summer squash.   If you haven't seen eight-ball squash, you might not know what it is when you first see it.  It is a new variety of zucchini, so it can be used for any recipe using zucchini.  It has an attractive shiny green speckled skin that is tender. It is named eight-ball because of its resemblance to a billiard ball.  Of course, if it grows big like the second one in our garden, maybe it should be called a bowling-ball zucchini.

What you see below is the bounty Tom harvested on September 22 from the summer squash patch and the pepper plants.  Since then, he has gathered more each day.  And then there are the tomatoes....more about that on another post.    Stay tuned.......

Ingredients:

2 Tablespoons coconut oil
1 large onion, sliced fine
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon turmeric
Sprinkle of cayenne pepper or 1/8 teaspoon, depending on how much snappy Pzazz you want!
2 garlic cloves, peeled and minced
6 cups sliced (3/4 inch slices) summer squash (I used yellow & green eight -ball squash) 
3 cups vegetable broth 

Preparation:
Heat the oil in a heavy-bottomed soup pot. Over medium heat, add the onion, garlic and spices. Stir frequently & cook until soft but not browned. When the onions are soft, add the squash & cook for about two minutes. 

Pour in the broth. Bring to a boil, reduce to a simmer & cook until the squash is tender (15-20 minutes).

Puree the soup in a blender until it is very smooth. I used my immersion stick blender. The soup can be gently reheated when you’re ready to serve. If it seems very thick, you may wish to thin it with some additional stock. Add salt to taste.  

For garnish, top with paprika, freshly ground pepper, fresh finely chopped basil & a squeeze of lemon. Or top with crumbled goat cheese. 

        

Nutrition per serving:

Servings per recipe: 6
Serving Size: 1 cup
Calories: 85
Total Fat: 5 g
Cholesterol:  0 mg
Sodium: 76 mg
Total Carbs: 11 g
Dietary Fiber: 4 g
Protein: 2 g




If you like zucchini soup, don't forget about the one I posted last year for Charred Zucchini Soup by Anna Thomas. The wedding of charred zucchini with mint is divine!  I made it several times again this year and when my friend, Tahirih, tasted it, she immediately asked for the link to it on this blog so she could make some.  Other summer squash soups I have posted are:
Zucchini and Basil Soup by Anna Thomas
Patty Pan Summer Squash Soup
Asparagus Zucchini Soup
Crookneck Squash Soup with Curry and Ginger
Simple Summer Squash Soup
Italian Summer Squash Soup
Lemon Basil Summer Squash Soup
Curried Zucchini Soup

Roasted Tomato and Pepper Soup

The photo below shows the patio table filled with tomatoes that Tom harvested on Sunday evening when he heard the frost warning.  He covered the rest of them on the vine and they are ripening quickly in the warmth of this week.   There are several different varieties of heirloom tomatoes - yellow, black, golden, and many types of the common red tomato. (He will chastise me for not specifically naming all of the varieties that he so carefully chose to plant.)  He has been harvesting more summer squash, too, as well as peppers.  The "red lipstick" sweet red peppers are...well...cute. They were a great addition to this soup, which is an adaptation of a recipe I found in the Soup Bible by Penguin Books, 2010. The roasted tomatoes, peppers, onions and garlic combined to make a richly satisfying soup. The next time I make it, I will definitely make a double batch, as the robust flavor captures the essence of a great Italian soup. And the finishing touch of balsamic vinegar sealed the deal for me.  

Red Lipstick sweet peppers and green bell peppers

Ingredients:

2 lbs. ripe, firm (unpeeled) tomatoes, quartered, cored and deseeded
1 cup sliced sweet red peppers
1/2 red onion, peeled and quartered
3 cloves garlic, unpeeled
a few sprigs fresh basil (I used two types of Italian basil - Purple and Genovese) 
2 Tablespoons extra-virgin olive oil
2 Tablespoons coconut oil (melted)
1/2 cup vegetable broth
2 teaspoons balsamic vinegar
1/4 teaspoon sea salt
freshly ground black pepper

Preparation:

Preheat oven to 375 degrees.

Mix the peppers and tomatoes in a glass baking pan with the onion, garlic, basil and oil. Season with salt and pepper, then roast for 1 hour or until the edges of the tomatoes are slightly blackened.

When the vegetables are ready, remove from the oven. Remove the garlic cloves, squeeze out the pulp and discard the skins. (You have just roasted garlic, which is much sweeter than a regular garlic clove.) Blend the contents of the baking pan (including all of the juices) with the broth.  I used my immersion blender stick. Add balsamic vinegar to taste, and season with salt and pepper. Garnish with fresh basil.

Roasted vegetables 

Purple and Genovese basil 

Nutrition per serving:
Servings per recipe: 2      
Serving Size: 1 1/4  cup
Calories: 329
Total Fat: 22 g
Cholesterol: 0 mg
Sodium: 547 mg
Total Carbs: 37 g
Dietary Fiber: 8 g
Protein: 6 g

Pattypan Squash Soup

Pattypan summer squash is growing as well as all of the other varieties of summer squash in Tom's garden this year. And the days are getting shorter and the temperatures cooler, prompting me to make hot soups, which can only mean one thing....the forbidden four letter f-word has arrived.  Don't get me wrong.  I love the colors and the decreased humidity of this season.  But I am not ready to bid goodbye to the summer sultry heat.  Summer visits Duluth for such a short time, that I grasp it tightly each day it is here.  But now it is time to harvest the summer squash, signifying the end of the season.  

This particular soup is from the blog of Naturally Ella.  The only modification I needed to make was to substitute coconut oil for the olive oil.  The combination of spices coriander, turmeric, paprika, cumin, mustard powder, and cinnamon was subtle but exquisite, giving it a mid-eastern flavor.  

Any type of summer squash could be used for this soup.  This is just the type I needed to use today. If you aren't familiar with pattypan summer squash you may have passed them up at your local farmers' market, not recognizing them or knowing what to do with them.  They have a strange shape, and either a pale green or golden yellow skin.  Other names for this variety of summer squash include scallopini, sunburst, white squash, or button squash.  Nutritionally, they have a lot going for them, according to Organic Authority.   They are an excellent source of vitamin C and manganese, as well as a good source of magnesium, vitamin A, folate, fiber, potassium, copper, riboflavin, and phosphorous.    

Tom gave this soup a five-star rating, which always makes me feel jazzed and Pzazzed.  Even though it is the end of summer.  

Ingredients:
1 Tablespoon coconut oil
6 cups cubed pattypan summer squash (no need to peel it)
1/2 cup chopped yellow onion
1/4 cup chopped carrot
1 clove garlic, minced
1 cup cubed, peeled raw potatoes
1/4 cup white wine
2 cups vegetable broth (I used Pacific Organic Vegetable Broth)
1/4 teaspoon each: coriander, turmeric, and paprika
1/8 teaspoon each:  cumin, mustard powder and cinnamon
pinch cayenne pepper, if desired
1/4 cup lite coconut milk

Preparation:
In a medium pot, heat oil over medium low heat.  Add the garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant.  Add the squash, carrot and potatoes- continuing to cook until squash and potatoes begin to soften, about five minutes.  During this time, begin to add spices.  Once vegetables begin to soften, add the white wine to deglaze the pan.  Finally, pour in the vegetable broth, bring to a boil, and reduce heat to a simmer.  Let simmer until potatoes and squash are soft, 20 - 25 minutes.

Once potatoes and squash are done, use an immersion blender to puree.  Return the soup back to the stove top, stir in the coconut milk, and heat again until the soup is hot.  When ready to serve, place soup in a bowl, a sprinkle a little paprika on top of each.  The original recipe also suggested swirling a tablespoon of additional coconut milk onto the top of the soup.  

Nutrition per serving:                                           

Servings per recipe: 5
Serving Size: 1 cup                          
Calories: 99
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 225 mg
Total Carbs: 13 g
Dietary Fiber: 3 g
Protein: 3 g

Crookneck Squash Soup with Curry and Ginger

This is another tasty way to use up that abundance of yellow crookneck squash in your garden or that your neighbor keeps giving you.  I won't be giving mine away because Crookneck  is one of my favorite varieties of summer squash, with fast-growing prolific plants, and a mellow flavor.  The slightly bent neck is what earns it the name of Crookneck.  The bumpy skin looks deceptively tough, but it is actually quite thin and tender, and there is no need to peel it off.  Any type of yellow summer squash could be used for this recipe.  

This recipe is an adaption of one I discovered on Examiner.com.   The ease of making it and the use of ginger were what grabbed my attention.   Ginger is a one of the world's oldest and most popular medicinal spices. It's reputation as an aid for digestion is what I think of first.  In many of my recipe books, the anti-inflammatory properties of ginger are also mentioned.  But most importantly for me, I thoroughly enjoy the taste of ginger. Then, mix it with curry, and I dive in. The amount of fresh ginger root and curry spice was just right for me, but if you enjoy the tamer side of life, I suggest you reduce the amounts by about half.  The original recipe also used cream, but obviously, I omitted that for my dietary needs. 

Did I mention that this is easy to make?   Just put all of the ingredients together in a large soup pot and let it simmer until the squash is tender.  Preparation Pzazz!    

Ingredients:

2 1/2 lbs yellow crookneck squash, cut into 1" cubes (6 cups)

1 onion, chopped

1 medium carrot, shredded(about 1/2 cup)

Variety of summer squash from the garden

1 Tablespoon fresh grated ginger (1 tsp dried)
(or less if desired)

2 teaspoons curry powder (or less)

3 cups low-sodium vegetable broth

Paprika and chopped cilantro or parsley for garnish (optional)



Preparation:
Combine all ingredients in a large soup pot and simmer over medium-low heat until squash is tender.  Use a handheld blender to puree the soup, or transfer it to your blender in batches.

Nutrition:
Servings per recipe: 6                                
Serving Size: 1 cup
Calories: 39                        
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 81 mg
Total Carbs: 8 g
Dietary Fiber: 3 g
Protein: 2 g