We have been making the same soups over and over lately, so I appreciated Heidi Swanson’s recent greatest hit blog post about “soups worth making”.
Tonight we tried the Pumpkin and Rice soup, and it’s an instant classic. We used butternut squash instead of pumpkin.
Squash and Rice Soup Recipe(from Heidi Swanson’s Pumpkin and Rice Soup)

2 tablespoons unsalted butter
1 large onion, chopped
1 large shallot, chopped
1 jalepeno pepper, seeds and all, chopped
salt
1 butternut squash, seeded, peeled, and cut into 3/4-inch chunks
2 tablespoons vegetable bouillon 
1 teaspoon grated ginger
lemon zest
1 teaspoon crushed rosemary
cooked brown rice, warm
In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and pepper and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the squash and 6 cups of vegetable broth, Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth.
Lemon Ginger Rosemary Butter: Melt 1/4 cup unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown a bit. Remove from heat and immediately stir in rosemary, zest of one lemon, grated ginger, and a good pinch of salt. Pour into soup.
Serve soup over a scoop of brown rice.

We have been making the same soups over and over lately, so I appreciated Heidi Swanson’s recent greatest hit blog post about “soups worth making”.

Tonight we tried the Pumpkin and Rice soup, and it’s an instant classic. We used butternut squash instead of pumpkin.

Squash and Rice Soup Recipe
(from Heidi Swanson’s Pumpkin and Rice Soup)

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large shallot, chopped
  • 1 jalepeno pepper, seeds and all, chopped
  • salt
  • 1 butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 2 tablespoons vegetable bouillon 
  • 1 teaspoon grated ginger
  • lemon zest
  • 1 teaspoon crushed rosemary
  • cooked brown rice, warm

In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and pepper and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the squash and 6 cups of vegetable broth, Bring just to a simmer and cook until squash is completely tender throughout, about 15 minutes. Note that the time it takes will differ between different squash/pumpkin varietals. Remove from heat and puree with a hand blender until smooth.

Lemon Ginger Rosemary Butter: Melt 1/4 cup unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown a bit. Remove from heat and immediately stir in rosemary, zest of one lemon, grated ginger, and a good pinch of salt. Pour into soup.

Serve soup over a scoop of brown rice.

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  1. adriennes posted this

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