Pumpkin & Pomegranate

I promised a soup extravaganza, but really one of them was much more stew than soup. Not that I cared, it was so good I think it might just be my “stew of the season”.  My neighbor (his driveway is the drop off spot for the CSA boxes) came by with “extras”, as he does weekly (my produce angel), and I asked him if he was hungry. He replied that he had just eaten, but I asked if he would at least like to taste my stew. I gave him a little cup of it and the look on his face was enough to tell me that I am going to have to make him a pot of this soon.  I loved the stew so much that I had 2 servings :-) This isn’t to say that the soup wasn’t good, Matt actually preferred the soup to the stew as he isn’t a squash guy, and doesn’t like green beans much either.  My fave just happened to be the heartier of the two.  The soup was definitely tasty, it was delicate and slightly sweet. Both were perfect for Fall.

For the stew I did not use any oil. I usually like to use oil only when necessary, mainly because I eat a lot of nuts, seeds, avocados, and coconut. I like to enjoy my oils and so if it isn’t a necessity I usually try not to add them in. When I sautée onions (for example) I often use water, or only the slightest bit of virgin coconut oil, just so they won’t completely stick to the pan. You are of course welcome to use oil for yours, but I do suggest you use virgin coconut or extra virgin olive oil (and a lower heat).

Hearty and warming

Mexi-Squash Stew

Ingredients:

• 1 Large Onion, chopped
• 2 Garlic Cloves, minced
• 1 T Chili Powder
• 1 1/2 tsp. Ground Cumin
• 1 28 oz. Can Diced Tomatoes in Juice
• 3 lbs. Kabocha Squash, peeled, seeded, and chopped into 1 in. pieces
• 1.2 C. Water
• 4 oz. Green Beans, cleaned and chopped into bite sizes pieces
• 1 15 oz. Can Black Beans, drained and rinsed
• 1 Jalapeño, seeded and minced
• 1/2 C. Fresh Cilantro, chopped (optional)
• Sea Salt, to taste

Method:

1. In a heavy bottomed pot, sautée the onions until they begin to turn golden
2. Add the minced garlic, chili powder, and cumin  and sautée for another minute.
3. Pour in the tomatoes and juice, and bring to a boil.
4. Add in the squash and water. Cover and cook for about 5 minutes.
5. Add in the green beans, cover and continue to cook for another 7 minutes or until vegetables are nearly cooked through.
6. Add in the black beans and jalapeño and simmer for another 5 minutes until the vegetables are tender.
7. If you choose to, stir in cilantro. Season with salt to taste.

Fennel Carrot Soup

Ingredients:

• 2 Medium Fennel Bulbs
• 1 Lb. Carrots, quartered
• 1 Medium Onion, Quartered
• 1 Garlic Clove
• Extra Virgin Olive Oil
• 1/2 tsp. Sea Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 2 1/2 C. Reduced Sodium Vegetable Broth
• 2 1/2 C. Water
• 1 tsp. Fennel Seeds, freshly ground

Method:

1. Preheat oven to 450° F.
2. Clean and chop the fennel bulbs, reserving 1 T. of the fronds. Discard the remaining fronds.
3. In a roasting pan, toss the fennel bulbs, carrots, onion, and garlic with a drizzle of olive oil, sea salt, and pepper. Roast in the oven for 25-30 minutes or until browned, stirring halfway during the cooking time.
4. Transfer half of the roasted veggies to a food processor or high speed blender and blend with the vegetable broth until smooth. Transfer to a pot on the stove. Repeat with the remaining veggies and the water.
5. Simmer on the stove for 2 minutes.
6. In a small bowl, combine the freshly ground fennel seeds and about 2 T of extra virgin olive oil.
7. To serve, drizzle serving of soup with fennel oil and sprinkle chopped fennel fronds to garnish.

And Just for fun, here’s a photo of the roasted vegetables

Smelled SO good!