This was an adaptation on a recipe I found. The amount of curry was too much and I felt like it would have been nicer to just enjoy the mellow taste of the squash.  So this is with just a hint. I also fudged on my broth and had to use some bullion cubes which made it too salty. Unsalted broth would be better so you can just add salt to taste at the table.

This is rich and hearty, perfect for lunch or as a dinner with some fresh bread. This recipe serves 4.

Butternut Squash Soup

2 butternut squashes, halved gutted, rubbed with olive oil, and roasted in the oven at 400′ until cooked through-about 1-1 1/2 hours. let cool until you can peel.

Sautee until soft:

1 TB olive oil

1 small onion, diced

1 clove garlic,minced

add squash in chunks taking care not to scorch

add 6 cups low sodium chicken broth  and 1 tsp curry powder

simmer uncovered, stirring occasionally for 20 minutes

remove from heat and stir in 2 TB honey.

blend in blender, in batches if necessary, until smooth

serve immediately with plain yogurt or creme fraiche drizzled on top

This started as a recipe given to me by a friend but I never follow exactly because I never seem to have the exact ingredients so I tend to make substitutions. This would be more flavorful with pork but I used leftover beef roast from the night before and it was fantastic.

I also made fresh corn tortillas to go with it, which was surprisingly easy and very tasty. I would serve with either cornbread or tortillas of your choice.

1 TB oil

1 onion,diced

4 cloves garlic,minced

2 cups cubed meat- beef or pork  (fresh or leftovers work fine)

2 tsp chili powder

2 tsp ground cumin

1/2 green bell pepper,diced (you can use a whole if you like,I only had a half)

1/2 cup med salsa

2 cups broth (beef or if using pork I use chicken broth,can use water but will need to simmer longer)

1 TB chipotle sauce (I opened a can of chipotle chilis and used the sauce and saved the rest)

4 oz can diced green chilis

2-15 oz cans black beans,drained and rinsed

Start by sauteeing onions and garlic in the oil. If using raw meat, add this to the pot along with chili powder and cumin and cook meat until done. Add remaining ingredients. Simmer for at least 30 minutes-longer will make the flavors better. Serve hot with sour cream and shredded cheddar cheese garnish.

This served my family of 4 with a little leftover. To adjust the spiciness, change the amount of chipotle sauce.

I’ve been searching for a better Chili Verde recipe, so when I saw one that suggested grilling the peppers, I was sold. That was the missing link in my green chili recipe. I love this, it combines my favorite mexican dish with my favorite way of cooking-fire grilled. My kids started back into school and immediately brought home a cold. We already did the homemade chicken noodle, and I’m still after something to chase away the sniffles. I don’t make this very spicy (try 1 hot pepper), but hot soup has been wonderful on these cool fall evenings.

Just a note: If you don’t want to grill, you can dice and fry off the peppers. The tomatillos leave whole and simmer gently in water just until they are soft. Another way is to place on a cookie sheet and roast in the oven instead of the grill. Then chop/puree in a food processor or blender.

1 1/2 pounds tomatillos, peeled and washed
5 garlic cloves, not peeled
jalapenos, seeds removed- 2 for spicy, 1 for milder
3 Pasillo peppers( or mild peppers)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork trimmed  and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, pressed
1 Tbsp of dried oregano 
3 cups chicken stock

Remove husks from tomatillos and rinse well. Cut in half and place in large bowl. Clean and seed peppers, and place in bowl. Leave 5 cloves of garlic in husk and set on a small piece of foil for roasting.

Fire up your grill. Place everything in the bowl on the grill, skin sides down. Leave the garlic on the foil. Turn peppers over as the skins start to get bubbly and blackened, remove as they get done. These don’t need to be all the way cook, this is more for flavor. The tomatillos should grill on the skins, and just slightly start to sizzle and soften. When they are all done, set aside to cool slightly.

Grilled peppers and tomatillos grilled jalepenos and roasted garlic

 

Season meat with salt and pepper. Heat oil in large saucepan, add meat to brown well. I did mine in batches so they brown better. As the first bit is browning, put all your grilled veggies, roasted garlic (peeled now) and cilantro in the blender and pulse until finely chopped.

Grilled Goodies

Looks odd, but the smell is to die for!

So all this is done, except it has to simmer. I will add a picture after dinner, if I can catch a picture before it’s all gone. Serve with warm flour tortillas or homemade fresh corn tortillas!