The Food Guy, Steven Keith Eating his way through the state, plate by plate

Flurries? Quick! Get the Soup on Lickity-Split!

Honey Roasted Butternut Squash Soup
Honey Roasted Butternut Squash Soup

Were those flurries I saw outside today? Is it really going to dip below freezing tonight?

Quick! Get the soup on before it warms up again.

And by “warm,” I mean, “hot.” The high this Thursday is expected to approach a summer-like 80, so you’d better act fast.

We recently used the remains of a roasted turkey and lots of softening use-them-or-lose-them veggies to make several quarts of homemade stock to serve as a base for many experiments in the coming weeks.

Pots of silky Honey Roasted Butternut Squash Soup and a colorful Mediterranean Potato Bean Soup are two of the first on the list. Here are both recipes in case you want to try them, too. If you do, let me know what you think.

Honey Roasted Butternut Squash Soup

12 oz. white wine
1 oz. vegetable oil
2 oz. chopped shallots
6 oz. diced celery
3 oz. diced carrots
1 Tbsp. chopped garlic
2 lbs. cooked butternut squash
2 oz. olive oil
4 oz. honey
3 qt. vegetable stock
8 oz. heavy cream
Salt and white ground pepper, to taste                                             

  1. Peel and seed squash and cut into 1-2” cubes. Place in a medium bowl, mix with olive oil and honey to lightly coat.
  2. Spread squash over a sheet tray and lightly season with salt and white pepper. Roast at 300 degrees for approximately 1 hour or until fork tender
  3. Heat oil in a medium saucepot over low heat. Add shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent. Add white wine and simmer 2 minutes. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour.
  4. Puree in a blender or food processor until very smooth, then strain. Repeat if necessary to achieve desired consistency.
  5. Add heavy cream and return to heat; simmer 20 minutes. Adjust seasoning with honey, salt and white pepper to taste. Serve immediately. 


Mediterranean Potato Bean Soup

1 ½ tsp. olive oil
1 clove garlic, minced
½ cup chopped onion
4 cups low-sodium chicken broth (or vegetable broth)
3 medium red potatoes, unpeeled and cubed
3 carrots, sliced
¼ tsp. ground pepper
2 tsp. Italian seasoning
1 15-oz. can red kidney beans, drained and rinsed
1 cup (2 oz.) whole wheat noodles, uncooked
2 cups fresh spinach (or 1 cup frozen spinach)
¼ cup grated parmesan cheese, shredded 

  1. Heat oil in a 2 quart pot, then sauté garlic and onions about 3-4 minutes. Add chicken broth, water, potatoes, carrots and seasonings; cover and bring to a boil. Reduce heat and simmer 15 minutes.
  2. Add kidney beans and noodles. Bring to boil again, cook until noodles are soft. Remove from heat.
  3. Just before serving, add spinach to pot and stir gently. Ladle into bowls and serve with parmesan cheese.