Butternut Squash Stew with Black Beans

This definitely has a nice little Indian vibe going what with the curry, cinnamon, and cumin.  More than that, it's tremendously filling and otherwise delicious (says I as I eat some).  I sure wish soup photographed better...I feel like they all look the same, but they're not!  The original recipe (from Bon Appetit) is with chicken which is super tasty, but lacking chicken, I threw in a can of black beans.  A note on the butternut squash...seriously--be careful when you crack it open.  You need a really sharp knife to get through that skin.  If you're lacking such a knife (shoot, I have one and cutting these things scare me), peel it first--it'll be easier to cut through).

Winter Squash stew with Indian Spices (adapted from Bon Appetit)
Olive oil
1/2 large onion, chopped
3 cloves of garlic
1 1/2 tsp each of ground cumin and curry powder
1 tsp cinnamon
1 small butternut squash, peeled, seeded, and diced into 3/4" chunks
1 big Russet or Yukon Gold potato, peeled and diced in 3/4" chunks (you can leave the peel on if you want an earthier flavor and provided that you're using a non-scary organic potato)
3 roma tomatoes diced in 3/4" chunks
2 cups of chicken stock
salt
1 can black beans, drained and rinsed
Leafy green herbs of your choice (today I used a combo of parsley, spearmint, and cilantro--really anything is fine though)

Heat a 4 qt pot over medium heat.  Add enough oil to slightly film the bottom and add the onion and garlic.  Saute until the onion is translucent.  Add the spices and stir.  Allow the spices to toast for about a minute.  Add the rest of the ingredients and bring to a boil.  While the liquid is heating, taste for salt.  You'll want the liquid to be just a little saltier than you think prudent as the squash and the potato will absorb some.  When the liquid is at a boil, reduce the heat to medium low and cook until the potatoes and the squash are tender--probably 15-20 minutes.  Add the beans and heat through.  Your lunch sure was fast to make today!

Feel Better Soup

The past couple of days Nathan and I have been trying to get a wee sinus infection out of our systems.  I love having chicken soup around for when we do get sick, but I get tired of plain chicken noodle soup.  A couple of weeks ago on a whim, I decided to give the Greek variation a go.  What I discovered was a soup that was creamy, rich, deeply satisfying, and makes you feel better almost instantly--sick or not. 

Avgolemeno--Greek Chicken and Rice Soup

3 T olive oil
3 carrots, diced
3 stalks of celery, diced
1 small onion, diced
2 green onions, chopped
2 bay leaves
6 T rice
6 cups chicken stock
1 cup chopped leftover chicken
3 eggs
6 T of fresh lemon juice (a little more or less is fine)
fresh dill and/or parsley--as much as you like
salt and pepper

Heat a 8 qt pot over medium heat.  Add the oil and saute the carrots, celery, onions, and bay leaves, stirring occasionally until softened--about 10 minutes.  Add the rice and stir until the rice is coated with the oil from the pot.  Add the stock.  Bring the stock to a boil and reduce to medium low heat until the rice is al dente--15 to 20 minutes.  Add the chicken towards the end of cooking.  Meanwhile, break up the eggs in a glass measuring cup and whisk in the lemon juice until combined.  When the rice is cooked to your liking, ladle out about 1 cup of stock and incorporate it quickly into the egg mixture to warm it up.  Pour the egg mixture back into the pot and continue heating until the eggs just begin to thicken.  This will only take a minute or two.  The soup will be glassy and creamy looking.  Do NOT let it come to a boil or you'll end up with custard (this is true if you reheat the leftovers later too).  Roughly chop the herbs and throw them on top as the soup finishes, stirring to incorporate.  Season with salt and pepper.