Butternut Squash Soup

February 4: National Homemade Soup Day

At one of Highlander’s work conference dinners, we met a fellow foodie, Sol S., who aspires to write a comfort food cookbook. He wants to feature recipes that are homemade, healthy and hearty. He shared with us his butternut squash soup recipe to try out in our own kitchen. It was delicious and simply satisfying! Butternut squash soup is comfort food for cold weather and is also appropriate for National Homemade Soup Day.

Recipe

(From Sol S.)

Ingredients

• 1 medium butternut squash (we used 2 12-ounce bags of squash already cut and cubed)
• 1 sweet onion, quartered
• 3 cloves garlic with skins on
• 2 tablespoons olive oil
• salt and pepper to taste
• 3 ½ cups chicken stock
• 1 cup sweet corn

Directions

Peel the butternut squash, cut the ends off, remove the seeds and dice into 1-inch cubes. Peel and quarter the onion, removing the ends. In a large bowl, mix the squash, onions and garlic with the olive oil, salt and pepper until well coated. Place on a foil-lined baking pan. Bake in a preheated oven at 375 degrees F for 45 minutes (after 30 minutes, stir to roast evenly). Remove from the oven and discard the garlic skins.

In a large pot, place the roasted vegetables (squash, onions and garlic) and cover with the chicken stock. Simmer for 20 minutes. Let cool. Transfer the mixture to a large bowl. In a blender, puree in batches. Put the pureed vegetables back in the pot and simmer with the sweet corn until heated through. Serve immediately in soup bowls.

Notes

• Sol S. garnishes his butternut squash soup with cooked shrimp or crabmeat or shredded chicken.  The sweet corn adds texture to this recipe. Good luck to him as he authors his project!
• Search our blog for other soup recipes.

Okroshka (окрошка)

(Russian Cold Cucumber Soup)

February 4: National Homemade Soup Day

A Russian friend of a friend came to our house blessing in Illinois and was kind enough to share a cultural dish for our special occasion. Kristina Y., whom we met through our Ukrainian friend Olga W., made a refreshing cold cucumber soup called okroshka. They explained that it is eaten during the short summer months in Russia and Ukraine.

Although it is still winter in the northern hemisphere, and hot homemade soups are on most menus, okroshka may still be enjoyed where the weather is warm (such as in the southern hemisphere).

For a refreshing Russian soup, try okroshka for National Homemade Soup Day.

Recipe

(Adapted from Bella Online)

Ingredients

• 1 large cucumber, peeled and chopped
• ½ cup green onions, sliced (green parts only)
• 2 sprigs fresh dill, minced
• 2-3 hard boiled eggs, chopped
• 4 cups water
• 3 tablespoons sour cream
• 1 ½ cups cooked ham, chopped
• salt to taste

Directions

Chop the cucumber, slice the green onions, mince the dill and chop the eggs. Place everything in a large bowl.

Pour in the water. Mix in the sour cream. Chop the ham and add it to the soup. Season with salt. Chill in the refrigerator to allow the flavors to blend. Ladle into soup bowls. Garnish with additional dill (optional). Serve cold.

Notes

• This soup is traditionally made with kvass (a fermented beverage made from rye bread). However, it is difficult to find kvass here so it is fine to use water as the liquid in the soup. Kvass adds a unique flavor to the soup.
• Instead of ham, sausages or other flavorful cooked meats, such as lamb, beef or chicken, may be used in this recipe.
• Sometimes ice cubes are added to the recipe to ensure a very chilled soup.
• Thanks to Olga W. for the ceramic figurine from Ukraine which we used in the final food photo above.
• January is also National Soup Month.

Tinolang Manok (Chicken Tinola)

February 4: Homemade Soup Day

Chicken soup is often served to sick people. This comfort food helps to clear up congestion, soothes a sore throat and warms up those who have the chills.

When Islander has a cold or the flu, her parents would feed her a Filipino-style chicken soup called tinolang manok (chicken tinola). The ingredients are a healthy combination of chicken, green papayas, ginger and malunggay leaves (also known as moringa, malunggay is used as herbal medicine in the Philippines).

We make tinolang manok in the winter time to warm us up. But Islander also likes to cook tinola whenever she has nostalgic cravings for her parents’ homemade soup. For a Filipino twist to chicken soup, try tinolang manok on Homemade Soup Day.

Recipe

(From Daddy)

Ingredients

• 2 small chicken breasts, cut into bite-sized pieces
• 1-inch piece of ginger, sliced
• 2 cloves of garlic, sliced
• 1 tablespoon vegetable or canola oil
• 1 green papaya, peeled and cubed
• 3-4 cups water or chicken broth
• salt and pepper to taste
• 1 cup malunggay leaves (optional)

Directions

Wash and peel the green papaya. Cut into cubes. Wash the malunggay leaves and separate them from the stems. Set aside.

Saute the ginger and garlic slices in oil until fragrant (about a minute). Add the chicken pieces and brown slightly. Add the green papaya. Pour enough water or broth to cover the chicken. Simmer for 15 minutes or until the chicken is cooked through. Add the papaya about 10 minutes later and cook until softened. Season with salt and pepper to taste. Stir in the malunggay leaves and heat until slightly wilted. Ladle into soup bowls and serve hot with rice.

Notes

• If green papaya and malunggay leaves are not available, omit them. Boil the chicken with the ginger and garlic in water or broth, season with salt and pepper and garnish with a tablespoon of chopped cilantro. Serve this simple ginger-chicken soup while it is hot with rice (optional).
• Spinach may be substituted for the malunggay leaves.
• Maraming salamat (thank you very much in Tagalog Pilipino) to Islander’s Daddy for being the guest chef for this blog recipe post.
• Search our blog for more soup recipes.