Rosemary Butternut Squash Soup

This soup is the winterized version of my favourite summer squash soup (I’ll be sure to post that one as soon as summer squash are in season).  It’s quick and easy to throw together and you can substitute the butternut for any winter squash you prefer.

Makes three-five 2 cup servings

1 Tbsp butter or olive oil

3 garlic cloves, chopped

2 tsp fresh rosemary, chopped

2 ½ lbs butternut squash, chopped

2 large carrots, chopped

4 cups vegetable stock

In a large stock pot, over medium heat sauté garlic in the butter until it just starts to turn light brown.  Add rosemary and cook, stirring for 1 minute.  Add squash, carrots, and veggie stock.  Bring to a boil. Reduce heat and simmer covered until squash is easily pierced with a fork.  Remove from heat and cool for a few minutes.  Puree soup in a blender to desired consistency.  Be very careful as the soup will be hot.  You may need to do this in 2 or more batches depending on the size of your blender. Season with a little salt and pepper (optional) and enjoy.

This soup reheats wonderfully.  Quite often on Sundays I will make up a batch to take to work for the week’s lunches.  Sometimes I’ll add a dash of hot sauce to spice it up.

Update:  I forgot to mention that this soup will be a little on the thick side...which is how i like it.  If you desire less thickness just add another cup or so of veggie stock.

This post is a part of Fight Back Friday February 11, 2011

Comfy Cauliflower

It’s like frozen tundra where I live.  Seriously it’s been freezing cold and snow covered for a while now. When it gets cold like this I start to crave comfort food…specifically macaroni and cheese.   However, being a person with an intolerance to gluten, mac and cheese is pretty much out of the question.  So I thought I would try to come up with a veggie based version of the dish to satisfy my cravings.  I used cauliflower in place of pasta and a little butter and cream in place of the traditional roux and milk.  This dish turned out really well and definitely hit the spot.

1 head cauliflower broken into bite sized florets

½ cup veggie stock

2 tbsp butter

2 tbsp heavy cream

2 tsp dried thyme

1 clove garlic chopped

2 tbsp shredded sharp cheddar cheese

Preheat oven to 350°F. Using the veggie stock, steam the cauliflower until just fork tender.  Drain cauliflower and place in a 1.5 quart casserole.  In a small saucepan over medium heat melt butter.  Add garlic and thyme and sauté until fragrant.  Add the heavy cream to the sauce pan and swirl until it starts to bubble.  Remove from heat .  Pour the butter mixture over the steamed cauliflower and toss to coat evenly.  Top the cauliflower mixture with  sharp cheddar and bake at 350°F until the cheese is melted and browned to your liking (this should take 15-30 minutes depending on how brown you like it).