Squash Soup

321.  Have you tried Panera's Squash Soup available each fall?  This soup is always a favorite of mine, on the same level as "psl's" for others. (That's "pumpkin spiced latte's"😉)
Though, once December came, this yummy soup disappeared off the menu.  So I thought to myself, "How hard could this soup be to make?"  So I decided to try it.  I did a bit of research and discovered the ingredients on the Panera website of menu items.  Then I set out to recreate the magic.

I used a fresh pumpkin, cleaned and then baked at 275∘ F till tender to the touch.

Puree pumpkin in processor and set aside.

I then peeled, and chopped 

1 medium onion

4 carrots peeled and chopped

2 apples peeled & chopped

3 cups cooked pureed pumpkin

1 1/2 cup vegetable broth

I brought to a boil and cooked till tender.  Transfer the veggies to a processor or blender and blend on high/puree or use an immersion blender.

Return puree to the pot.  Add 3 Tablespoons coconut oil

salt and pepper

2 Tablespoons honey

1/2 tsp curry powder

1/4 tsp cinnamon

Roasted pumpkin seeds for garnish

Taste and add more salt, pepper, curry or cream as needed.  Bring back to boil then serve in warm bowls adding toasted pumpkin seeds on top for texture. This soup was so simplistic using basic products.  You could use frozen squash or canned pumpkin but the flavor will vary and may not be as bright as fresh butternut squash and pumpkin.

"When the Lord starts out to make an oak tree, He takes 100 years to do it, but He can make pumpkin in 90 days.  More or less life is like that. We must choose whether we desire to become an oak tree or a pumpkin."

-Sterling W. Sill

Potato Leek Soup

 

307. A fall favorite soup always contains potato and cheddar cheese.  You could almost call this soup "Loaded Potato Soup".  I enjoyed a bowl the next day for a private lunch at the snack bar which in fact tasted even better a day later.

 Here is my recipe for Potato Leek Soup

15 medium potatoes or 8 large, peeled and diced
2 leeks, cut lengthwise and in half placed in a cold water bath to remove sand.  Chop leeks into pieces
Fresh dill chopped, approximately ⅛ cup
Salt & Pepper to taste
water
2 cups whole milk
2  cups shredded cheddar cheese
olive oil
butter as much or as little as you prefer (Butter makes everything better!)
1 lb bacon, fried till crisp and set aside

In a large 8 quart pot place olive oil and bring up heat.  Add diced potatoes and stir allowing some potatoes to lightly brown.  Add chopped leek and half of the dill.  Pour in water to cover potatoes till floating.  Bring to a boil then turn down to simmer till potatoes are tender.  Turn soup off till ready to serve.  15 minutes before serving turn heat back on and add milk, butter and cheddar cheese.  Bring soup temperature back up to just about boiling.  Add another pinch of dill and transfer to serving tureen.

 Serve soup and have crispy bacon bits as an add on as well as fresh chopped dill.

This soup is simplistic yet tastes sophisticated and has a depth of flavor and textures.

"A potato is like a garden carried in the pocket."

~ Ancient Irish proverb for gardening - circa 100bc