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Monday, January 30, 2012

Oh come on...y'all know how much I like to make soup...I try to limit soup posts...ok no I don't



At least this one is pretty darn unique.  We will call it the eye opener due to the fact that you may be able to cure night blindness just by eating one bowl...not really...probably two bowls though.  This is a slightly sweet but a little spicy (not in a hot way, but a tasty way) sweet potato and roasted butternut squash concoction with some beans, and to max it out in the end, just add a pat (or 6...I mean 2) of butter to your bowl and you can just feel those carotenes splittin' on up in to those retinols and being sucked right through your small intestinal walls....so the whole point here is that this soup has a few sources of vitamin A...I really hope you got that because....anyway, on to the soup.  For this spectacular soup you will need:
Ingredients:
One medium or large sweet potato cubed - leave the skin on or you're not cool
One medium butternut squash halved
2 medium yellow onions chopped or stringy however you like
5 cloves of garlic with medium chop
1 package of frozen lima beans
1 cup red lentils (oooooweeee yummy)
3 cups veggie stock
8 cups water
1 tbsp ground cumin
Salt and pepper
Extra virgin olive oil
If you are like me - a little bit of grass fed butter for your personal bowl (totally optional)
Preparation:
First thing...preheat the oven to about 375-400.  Throw those onions in a hot stock pot with about 3-4 tbsp olive oil and toss a pinch of salt over them.  Give them a little toss around and then throw that cumin over them and stir it up to let that cumin get nice and toasty.   As the onions start to get clear and soft, throw those cubed sweet potatoes in there and be careful not to drool in to the pot while you are smelling the nice toasty cumin.  Throw a little pepper in and toss the garlic in also.  Stir it all around a little bit, just enough to let the garlic get fragrant and then pour in the veggie stock and let that deglaze all of the good sticky cumin and onion residue off the bottom of the pot.  While that returns to heat, place the squash halves skin side down on a pan and throw them in the oven and leave them alone for about 45 minutes.   Let the mixture in the pot return to heat and then dump the frozen lima beans all up in the mix.  Toss a couple of pinches of salt in there, let it return to heat and then add all that water.  Get the whole mix up to boil and then smack a lid on it, turn down the heat and let it simmer while the squash gets soft in the oven.  After the squash is soft, take it out and scrape all of that soft orange flesh out in to a bowl and then add it all to the pot and stir it all up.  For the last step, about 20-25 minutes before you want to eat it or store it, throw in the lentils while it is still simmering.  They don't take long to cook and are done when they are yellow instead of orange.  All done - you may want to salt to taste, or add a little cayenne to your bowl for some extra kick, just be sure to taste along the way and make sure you let the lima beans and sweet taters get cooked all the way through and you are golden....or more of an orange color in this case.  See better tonight!





Gluten free as always


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