type='text/javascript'/> A Latte Talk: Foody Friday - Soups

Thursday, October 9, 2008

Foody Friday - Soups

Before I launch into the single most yummy thing you could possibly put in your tummy on a cold night, I must tell you something about myself.

I am not consistent about anything in my life.

I try to be a consistent reader-of-my-Bible and quiet time have-er.
That's hard.

I try to be consistent mothering my children.
That's harder.

I try to be a consistent blogger.
That, my friends, is nigh impossible.

I try to be a consistent Latte drinker.
Wait. That's not hard.
I AM a consistent Latte drinker.

Anyway, when I'm either inspired to write, or if I'm feeling like my life is in good balance with a little extra free time, I enjoy prolific blogging. But it's hard to be consistent. So, when I logged on tonight to write FF for this week, I was SHOCKED that LAST Friday's pitiful post saying I forgot to do FF was my last post!

So, now you know that I've had no inspiration, and I've been busy. You don't really want uninspired, rushed posts to read, anyway, now, do you?? That would just bore you.

One thing that I am consistent about is eating. I eat every day.

The following soup may make you have heart palpitations. It is so good. Warning:It may not do anything for your hubby, if he is a meat and potatoes man, but he will eat it and smile and then sneak some peanut M&Ms and chicken bones for dessert.

Acorn Squash Soup


2 large acorn squash
1 large onion, chopped
1 cup rice
1 celery stalk, chopped
4 cups water
2 cups milk
4 tablespoons veg oil
pinch sugar
salt and white pepper to taste
chopped parsley

Peel the squash and cut it into cubes. Place them in a soup pot and add the chopped onion, rice, chopped celery, and water. Cook the soup, covered, over medium heat until vegetables are tender.

Strain the soup through a sieve or blend it in a blender. Reheat soup and add the milk, oil, sugar, salt, and pepper. Stir and bring to a boil, then simmer for 2 to 3 minutes. Sprinkle with parsley just before serving. Serve hot. Serve with some crusty bread.

*I have also cooked the squash in the oven until soft and reduced the water, scooping the cooked pulp into the soup after it's cooked, and that's much easier than peeling and cubing. However, I don't think the flavor was as good. The squash cooked along with the rice and onion really makes the flavors blend fantastically.

AND, I just saw Acorn Squash at Aldi for $.99!! This is one inexpensive meal if you get the squash in season for a reasonable price! Yeehaw!

Join in below!


Dawn S. said...

I have a nummy potato cheese soup that is already Jenny-approved. But I am not posting because my beautiful babes are on there and I can't cover them up with soup!! :)

Jenny said...

Dawn's potato cheese soup is not only Jenny-approved, it's Jenny-required. Must.have.Auntie.Dawn's.SOUP!!!

J mom said...

I am new to enjoying squash so I may just give that a try. And of course serve a chicken breast or medium rare steak to the hubby on the side : )

Kelly @ Love Well said...

You've inspired me. I'm going to try some sort of squash soup this fall.

Have you ever tried Trader Joe's Butternut Squash soup? I bought a carton last week. Haven't opened it yet.

Jenna said...

i got the Trader Joe's Butternut Squash soup last year. It's not as good as the Roasted Red Pepper Tomato (which I just consumed in 48 hours nearly single-handedly), but it's alright. I'd kick it up with some nutmeg, salt and a dollop of sour cream.

Leys said...

Yum, can't wait to try these soups this winter. I love soup.

Jessica said...

I had already planned the Friday post about Black Bean Soup, not knowing that Foody Friday would be about soup! Good timing!

Michelle R said...

Ok, so it is way past Friday .. but, better late than never, right? It has been a crazy past several days! I like to make this after with a Christmas ham bone. Freezes nicely as well!

Ham and Bean Soup

¾ Cup dry navy beans
1-1/2 pounds smoked ham shank
6 cups water
4 celery ribs, sliced
4 carrots, halved and sliced
1 large onion, chopped
1 cup fresh green beans, cut into 1-inch pieces
1 can (14 ½ oz) diced tomatoes
1 ½ tsp garlic powder
1 ½ tsp dried basil
1 tsp salt
1 tsp paprika
½ tsp dried oregano
¼ tsp each dried thyme, white pepper and Liquid Smoke
1/8 tsp cayenne pepper
2 cups chopped cabbage

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for w minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven or soup kettle, place ham shank and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from the heat. Cool slightly. Remove ham shank. Cover and refrigerate ham shank and soup.
Remove meat from ham bone; discard bone. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender. Yield: 7 servings

3 Bay B Chicks said...

What a lovely surprise that you checked out my blog and left such a fantastic comment to boot. Thanks so much. It is a pleasure to meet you too. I am super excited about Foody Friday. Can't wait to participate. Fun times!

Until then...

Lindsay said...

Well, see - you managed to write a funny, not boring post and you didn't even mean to! I love the random posts about what people are really thinking. I think maybe I need to do more of that.

Nummo. I need to make this. Only I just send this to my printer...to find out I ran out of ink. Lovely. That just completes my already not-good week. More Saturday.

And did you know I had Tasty Tuesdays?! Yeah - so if you need more recipes hop on over. I'm going to do a Christmas theme later. I'm coming here for some for sure. I just need ink...ugh.

The Tulip Lady said...

Ahhhh soup, how do I love thee....let me count the ways:
-whatever is in the fidge, put it in the pot easy
-FEELS as good as it tastes going down
-great left overs
-smells the entire house with goodness
-truley healthy (most of the time)
-means cold weather outside

I am a Northwest girls trapped in Texas, I long to bust out of here so I can enjoy me some soup (it will be something like 88 degrees here today)! Thanks for the recipe.