Squash Soups from Rudy

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More from Rudy:

 

* Exported from MasterCook *

 

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE

STEW

 

Recipe By :Bon Appétit January 1996

Serving Size : 6 Preparation Time :0:00

Categories : All beans and legumes

Greens Soups and Stews

Squash

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

3 large onions -- chopped

6 garlic cloves -- minced

1 3-ish lb. butternut squash -- peeled, seeded, cut into 1 ½ "

cubes 3 red bell peppers -- seeded, cut into 1½ "

pieces 1 1/2 cups canned vegetable broth

~*~*~*~

1 ½ large bunches kale -- trimmed, leaves cut

crosswise into 2 " strips 1 tablespoon dried rubbed sage 5

15-oz. cans cannellini (white kidney beans) -- rinsed and drained 1

cup Kalamata olives -- pitted, halved

~*~*~*~

Freshly grated Romano cheese

 

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and

garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell

peppers and stir to coat with onion mixture. Add broth. Cover and simmer

until squash is just tender, about 10 minutes.

 

Mix kale and sage into stew. Cover and cook until kale wilts, stirring

occasionally, about 8 minutes. Add beans and olives and stir until heated

through. Season to taste with salt and pepper.

 

Transfer stew to large shallow bowl. Sprinkle generously with cheese.

 

 

Cuisine:

" Americana "

Source:

" Epicurious website at http://food.epicurious.com "

 

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Per serving: 226 Calories (kcal); 20g Total Fat; (76% calories from fat);

1g Protein; 12g Carbohydrate; 0mg Cholesterol; 631mg Sodium Food

Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

WINTER SQUASH STEW WITH INDIAN SPICES

 

Recipe By : Bon Appétit November 1995 Cooking

for Health Serving Size : 6 Preparation Time :0:00 Categories :

All potatoes

Soups and Stews Soyfoods

Squash

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

2 blocks TOFU -- extra-firm, well pressed

poultry seasoning or veggie chicken broth

powder

1 1/3 cups chopped onion

3 garlic cloves -- minced

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

4 cups peeled butternut or acorn squash -- 1/2 " cubes 2

cups peeled russet potatoes -- 1-inch pieces 1

cup canned low-salt broth 1 16-ounce can diced tomatoes with

liquid 2 tablespoons chopped fresh cilantro

 

Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season TOFU with

salt and pepper. Add to Dutch oven; sauté until brown on all sides.

Transfer to plate.

 

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion

and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin,

and cinnamon; stir 1 minute. Return TOFU to pot. Add squash, potatoes,

broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until

TOFU and potatoes are cooked through and liquid is slightly reduced, about

8 minutes. Season with salt and pepper. Sprinkle with cilantro.

 

 

 

 

 

 

 

Cuisine:

" Indian "

Source:

" www.epicurious.com "

 

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Per serving: 96 Calories (kcal); 6g Total Fat; (49% calories from fat); 7g

Protein; 6g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0

Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates

 

Serving Ideas : Another reader suggested ¾ inch cubes of squash and more

curry powder

 

NOTES : Curry powder, cumin, and cinnamon give this dish a hint of the

exotic.

 

This is a converted recipe. The original is a bit meat-ish, and a

commenter stated that " I left out the chicken and substitued garbanzo

beans. A great vegetarian meal that even my kids could not stop eating. " I

pulled the recipe thinking that a firm and well-pressed block or two of

tofu, with poultry spices, would sub in for the meat pretty well. I

haven't made it yet, so I'm interested in hearing how it turns out if

people make it, and what they used.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

Rudy Leon

Ph.D. candidate

Department of Religion

Syracuse University

releon