My husband and I have really become soup lovers. Most of the soups I make are vegetable-based and super healthy. I am still trying to follow the weight watchers program when I can. I substitute nonfat Greek yogurt when cream is called for and we can’t tell the difference. A couple days ago I doubled this recipe and took it to two neighbors. One just returned from the hospital and the other is in her late seventies. Since so many of us are Sheltering in Place Mary Ann, Annie and I wanted to share some simple meals for all of you to enjoy. Here is my Simple Sunday Suppe-, Soup and Salad.
I just realized I may have posted this soup before. It is a variation of a recipe from Mary Ann from Classic Casual Home and is a favorite. If you don’t have fresh butternut squash (you can get it at Trader Joe’s or Star Market here) you could even use canned. I know so many of us are sheltering in place keep it easy. I would roast the peppers but if you can’t you could use canned peppers as well.
I try to keep a couple of small baguettes or small good bread loaves in my freezer so I can just pull one out to have with our soup. We usually do not eat bread so we don’t want a big loaf (for me a big temptation). A small loaf is just enough for the two of us to enjoy with soup for about three days.
Roasted Pepper and Butternut Squash Soup
1 pkg already cut up butternut squash
- 3 Peppers (any mix red, orange & yellow peppers)
- 1 onion coarsley chopped
- 4 cloves garlic
- 1/4 c extra virgin olive oil
- 1 t kosher salt
- 1/4-1/2 t red pepper flakes
- 1/2 t dried thyme or fresh if you have it
- 1/4 t freshly ground pepper
- 8 c chicken or vegetable stock or a mixture of both
- 3 T Greek Yogurt ( I use nonfat)
- 3 T or to taste crumbled goat cheese
- 4 all seed or everything bagels
Preheat your oven to 400 degrees and line a baking sheet with foil. Roughly chop your bell peppers and onion. Add butternut squash, and whole cloves of unpeeled garlic. Drizzle everything with ¼ cup of olive oil, then sprinkle with your salt, thyme, red pepper flakes and ground black pepper. Use your hands to toss everything well. Place in the oven and bake for 30-40 minutes or so, until the squash is tender. Remove your vegetables from the oven and pick out the garlic cloves. Squeeze the garlic out of its peels and add it to the vegetable mix. Puree the vegetables in Cuisinart in batches until smooth, then add to a large stockpot (or, add the vegetables directly to your stockpot and puree with an immersion blender. Add the broth and stir. Heat the soup over medium until warmed through. Taste and adjust seasonings as needed. Add yogurt right before serving and stir thoroughly. Divide your soup among your bowls add toasted half bagel, and sprinkle with goat cheese and fresh thyme if you have it. This soup will keep well in an airtight container in the refrigerator for up to 5 days, or frozen for up to 5 months.
It is always hard for me to do recipes for my salads because I honestly just use what I have on hand. I am a big fan of flavored olive oils and find that they really make a basic vinaigrette much more interesting. In Paso, we have Pasolivo and We Olive but you can find them on Amazon as well. I love Pasoivo’s meyer lemon olive oil and We Olive’s Blood Orange (which I used in this recipe) is another favorite. They are great on fish, salads and roasted vegetables. I will link the Amazon ones at the bottom of the post.
For this salad, I had a fennel bulb that was about to go South and a couple of blood oranges that weren’t far from it. I love the combination of fennel and orange anyway.
Mixed Greens with Blood Orange, Fennel and Beets
- 1 lb mixed greens
- 2 blood oranges sectioned
- 1 large fennel bulb or two small cored and sliced
- 1 red onion sliced thin
- 2 beets sliced
- 1 t grated zest from blood oranges
- 2 T freshly squeezed orange juice
- 1 t sugar
- 1/2 t dijon mustard
- 1/4 t sea salt
- 4 T blood orange olive oil
- freshly ground pepper to taste
- goat cheese sprinkled to taste
Place salad plates in the refrigerator while preparing salad and dressing.
In a small bowl, whisk together the orange zest, orange juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.
Just before serving mound mixed greens on chilled serving plates. Arrange sliced beets, sectioned blood oranges and sliced fennel on top of greens. Drizzle with orange vinaigrette. Sprinkle with goat cheese.
You can make numerous substitutions on this salad. If you don't have fennel, omit it, if you don't have access to blood oranges use regular oranges. You can even use canned beats I used to roast my beets all the time and honestly I can't tell the difference. The main thing is to make this work during shelter in place. I highly recommend ordering a couple citrus olive oils you will love them.
Mary Ann prepared a yummy looking pasta with sausage, spinach, and fresh tomatoes. I would eat something like this every meal if I could.
Annie made homemade tomato soup and grilled cheese (who doesn’t love that?) for Sunday Supper.
I hope you enjoyed my Simple Sunday Supper, Soup and Salad. I think we are all enjoying cooking more than ever. Pop on over and visit Mary Ann and Annie. I am on my second week of shelter in place. How about you. Share what you are doing to keep busy and upbeat during this difficult time. I am so thankful for all of you. You keep my spirits up!