Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup, recipe provided below (adapted from Half Baked Harvest)
2 tablespoon coconut oil
- 1 small onion, finely chopped
- 1 clove garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- 3 cups butternut squash (about 1 small squash), cubed
- 4 cups fresh or frozen broccoli florets
- 1 (14 ounce) can coconut milk (lite or regular, but I used regular)
- 4 cups chicken or vegetable broth (plus 2 cups water to thin)
- 1 tablespoon curry powder
- 1-2 tablespoon thai red curry paste, use 1 tablespoon for less heat
- 1 teaspoon cayenne pepper, or to your taste
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 2 ounces crumbled goat cheese, plus more for topping
- easy no-knead pumpkin bread bowls
- fresh cilantro, chopped, for garnish
- Heat a large heavy bottom pot over medium heat. Add the coconut oil and throw in your onion, garlic and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the ginger, curry paste, curry powder and cayenne and stir until incorporated. Cook for 3-5 minutes, stirring occasionally. Add the squash, broccoli and broth to the pot, bring to a boil, cover and simmer for around 35-45 minutes.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. I like to take a few of the broccoli florets out, puree the soup and then re-add the broccoli florets back so there is a little chunkiness to the soup.
- Return the soup back to it's pot and place over medium heat. Add the coconut milk, salt and pepper. Simmer for 10 minutes or until it is warmed through. Stir in the shredded cheddar cheese and goat cheese, stirring until melted. If the soup seems too thick, add 1/4 cup water at a time until your desired consistency is reached. Taste and season with salt and pepper to your liking.
- Serve the soup in hollowed out pumpkin bread bowls and top with crumbled goat cheese and fresh chopped cilantro.
Fall Harvest Pumpkin and Beef Stew with Vegetables in Warm, Buttery Bread Bowls, recipe provided below (adapted from The Cozy Apron)
• 1 ½ pounds beef stew meat, cut into bite-size chunks
• Black pepper
• ¼ cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1 white onion, diced
• 3 medium carrots, peeled and diced
• 3 medium parsnips, peeled and diced
• 2 ribs celery, diced
• 3 cloves garlic, pressed through garlic press
• 2 medium russet potatoes, peeled and diced
• 1 teaspoon Italian seasoning
• 1 (15 ounce) can organic pumpkin (puree)
• 3 ½ cups beef stock, hot
• 1 tablespoon fresh thyme leaves
• 1 tablespoons chopped flat-leaf parsley
• 6 bread bowls, centers scooped out
• ¼ cup melted butter
- Add the beef stew meat into a medium bowl, and sprinkle over a couple of good pinches of salt and black pepper, as well as the flour; toss everything with your fingers to coat the meat well.
- Place a large pot over medium-high heat, and add in the butter and the oil; once nice and hot, add the beef pieces in (work in a couple of batches if necessary), and allow them to sear for a few minutes until deeply browned on all sides.
- With the meat in the pot, add in the onion, parsnips, carrot and celery, and stir to combine the ingredients; allow this mixture to cook for about 3-4 minutes, stirring frequently.
- Next, add in the garlic and stir that in; once that becomes aromatic, add in the potatoes, the Italian seasoning, another good pinch of pepper, plus the pumpkin puree; stir to combine.
- Add in the hot beef stock, and stir to combine; reduce your heat to low, and allow the stew to very gently simmer, with the lid very slightly askew, for about 1 hour 30 minutes, or until the beef is tender (stirring occasionally).
- To finish the stew, add in the thyme and parsley; keep hot.
- Preheat your oven to 400°, and line a baking sheet with foil; brush a little of melted butter into the hollowed out cavity of the bread bowls (you can even brush the outside lightly, too) and place them on the baking sheet and into the oven to toast/warm for about 4 minutes.
- Ladle the stew into the bread bowls, and enjoy.
Cheddar Broccoli Soup in Bread Bowl, recipe provided below (adapted from The Little Epicurean)
- 1/3 cup unsalted butter
- 1 1/2 cup chopped onion
- 3 garlic cloves, chopped
- 1/2 cup whole or 2% milk
- 1/2 cup heavy cream
- 4 cups low-sodium (reduced sodium) chicken broth
- 3/4 cup sliced carrots
- 5 cup broccoli florets
- 8 tsp cornstarch
- 8 tsp water
- 3 cups (9 oz) Cheddar cheese, or colby-jack cheese, shredded
- 2 1/2 tsp kosher salt
- black pepper, to taste
- bread bowls
- shredded cheddar cheese
- In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
- Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, reduce heat and let simmer for 15-20 minutes until carrots and broccoli are tender. Puree about 3/4 of soup in batches in a blender until somewhat smooth. I like to keep 1/4 of the soup chunky with whole bits of vegetables. If you'd like, you can puree the entire soup for a smooth finish. Return puree back into the pot. Alternatively, you can use an immersion blender in the pot.
- In a small bowl, whisk together cornstarch and water until smooth. Add slurry mixture into the soup pot and stir to distribute. Bring soup to a boil to a cook out cornstarch. Remove from heat.
- Add shredded cheese to soup. Stir until cheese is melted. Season soup with salt and pepper.
- Ladle soup into bread bowls. Garnish with additional cheese. Enjoy!
Philly Cheesesteak Stew with Sautéed Mushrooms and Onions, served in a Sourdough Bread Bowl topped with Melted Provolone, recipe provided below (adapted from The Cozy Apron)
• 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese
- Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
- Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
- Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sautéing with the onions for another 6 minutes or so, stirring frequently.
- Add in the dried thyme and the garlic, and stir to incorporate.
- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
- Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
- To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
- Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.