Recent entries in: Soups and Stews

  • White Bean Chili with Chicken and Sweet Potatoes

White Bean Chili with Chicken and Sweet Potatoes

Posted on January 15, 2018
Category:

This post was originally published here on December 12, 2013. I’ve since updated the photographs and text. I hope you try it out!

Talking about the weather always makes me feel old. Because it just seems like something that older people love to do. But jeez, we’ve had some wild weather here in New England this month. And I can’t help but talk about it.

This January, we’ve experienced some of the most extreme weather I’ve seen in a long time. First, there was the bomb cyclone/blizzard, which buried us in snow and resulted in major coastal flooding and power outages across the region. Then we had a stretch of frigid temperatures, with the thermometer barely reaching above zero degrees for almost a whole week. And then magically, it was 50-60 degrees. And rainy. Like really rainy. Cue more coastal flooding. And now, we’re back to living in the frozen tundra.

That’s a lot of weather for two weeks. And frankly, I feel exhausted by the whole situation.

The only thing I seem to be able to do to soothe myself is to make an endless supply of comfort food.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

This White Bean Chili with Chicken and Sweet Potatoes has been a go-to Winter recipe of mine for many years now. I just love how quick and easy it is to make (it only takes about 40 minutes from start to finish). But it tastes like it’s been simmering for hours. I use one of those rotisserie chickens from the grocery store (a favorite kitchen shortcut of mine, especially for soups), because the meat is always so tender and delicious. And then I load up the pot with fresh ginger, garlic, jalapeño peppers, cilantro and other spices for a major flavor explosion. Two cans of white beans, and a couple of sweet potatoes, make this chili stick-to-your-ribs good.

It’s the perfect recipe for when you’re experiencing some extreme weather. Or, you know, for when you’re experiencing some extreme hunger pangs. Either way, I guarantee it will fill up your belly with warm, comforting deliciousness.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

As it’s written, the recipe for this White Bean Chili with Chicken and Sweet Potatoes is both dairy free and gluten free. But a sprinkle of cheese on top, or a slice of crusty bread on the side, is a good idea, if you’re able to tolerate those things.

Cheers,

Liz

Recipe slightly adapted from Gluten Free Goddess

White Bean Chili with Chicken and Sweet Potatoes

Serves about 6

White Bean Chili with Chicken and Sweet Potatoes

Ingredients

  • For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, peeled and chopped
  • 2 jalapeño peppers, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 (15-ounce) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 4 cups cooked and shredded chicken
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1 lime

  • For Topping
  • Fresh cilantro, roughly chopped
  • Sliced jalapeño peppers
  • Red pepper flakes

Instructions

  1. In a large heavy-bottom pot, heat the olive oil over medium-high heat. Add the chopped red onion and sauté for 2-3 minutes, stirring frequently. Add the jalapeño peppers, ginger and garlic and sauté another 1-2 minutes, until fragrant. Then add the sweet potatoes, oregano, cumin, chili powder, salt and red pepper flakes, stirring to coat the vegetables in the spices. Stir in the white beans and chicken broth.
  2. Cover the pot with a lid and bring the chili to a boil. Then turn down the heat to maintain a simmer and cook, covered, for about 25-30 minutes, or until the sweet potatoes are tender. Stir in the shredded chicken, cilantro and lime juice and cook until the chicken is warmed through, about 5 minutes.
  3. To serve, ladle the hot chili into bowls and top with additional cilantro, jalapeño peppers and red pepper flakes, if desired. Enjoy immediately.
  4. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
https://www.floatingkitchen.net/white-bean-chili-with-chicken-and-sweet-potatoes/

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

  • Red Kuri Squash and Fennel Soup with Savory Granola

Red Kuri Squash and Fennel Soup with Savory Granola

Posted on December 4, 2017
Category:

I like to consider myself to be a bit of a squash connoisseur. Or maybe even a squash whisperer, if you will.

But recently, I realized there was one squash missing from my repertoire: red kuri squash.

I’ve passed these bright, red-skinned beauties at the market many times. They were certainly enticing enough based on their color, shape and size alone. And I knew from my readings that their flesh was rich and creamy with a mellow sweet and nutty flavor. Yet I would always reach for my more familiar standbys: butternut and delicata squash. But then a few weeks ago, I decided on a whim to toss one into my shopping cart. And now I don’t think I’ll ever look back. Red kuri squash is taking up a permanent residency in my kitchen!

Red Kuri Squash and Fennel Soup with Savory Granola | www.floatingkitchen.net

I decided to make a puréed soup, so I took some direction from one of my favorite butternut squash soup recipes and finally landed on this version of Red Kuri Squash and Fennel Soup with Savory Granola.

I started by roasting the red kuri squash, using my friend Traci’s instructions for roasting whole pumpkins (which I also did earlier this Fall to make these pumpkin chocolate puddings), then I scrapped out the softened flesh and combined it in a large stockpot with fennel, apple, shallots, garlic and vegetable broth. After puréeing the soup, I added a touch of heavy cream to make it extra smooth and luxurious. But you could certainly skip this ingredient all together. Or try using coconut cream instead, if you prefer.

I dressed this soup up with a few microgreens for extra color. And a nutty, savory granola for major crunch. Because I firmly believe that puréed soups should never be served naked.

Savory granola is something that I’ve been wanting to play with for a while now, and I’m so glad I finally took the plunge and tried out a couple recipes (today’s recipe is adapted from this one I found on Bon Appetit). I’m finding lots of ways to use it, including salads and breakfast bowls. I think once you try it, you’ll be hooked, too!

Red Kuri Squash and Fennel Soup with Savory Granola | www.floatingkitchen.net

I’m sharing the recipe for this Red Kuri Squash and Fennel Soup with Savory Granola as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Becky has lots of recipe suggestions for December, which you can find here in her December produce guide. And you can also have a peak at the recipes linked up below to see what some of my other blogging friends have created for this month. I hope you find some inspiration for your Holiday gatherings!

Cheers,

Liz

Red Kuri Squash and Fennel Soup with Savory Granola

Serves about 6

Red Kuri Squash and Fennel Soup with Savory Granola

Ingredients

  • For the Soup
  • 1 medium red kuri squash
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, trimmed and chopped
  • 1 red apple, cored and chopped
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4 cups vegetable broth
  • 1/3 cup heavy cream
  • Microgreens or fresh herbs for topping, if desired

  • For the Savory Granola
  • 1 cup old-fashioned oats
  • 1/2 cup shelled pistachios
  • 1/2 cup shelled sunflower seeds
  • 1/2 cup sliced almonds
  • 1 tablespoon sesame seeds
  • 1 tablespoon fennel seeds
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon agave nectar
  • 1 egg white

Instructions

  1. Pre-heat your oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Cut the red kuri squash in half lengthwise. Then place the squash halves cut side-down on your prepared baking sheet. Transfer to your pre-heated oven and roast for 50-60 minutes, or until the squash halves are soft. Remove from the oven and set aside to cool. Once the squash halves are cool enough to handle, flip them over and scrape out and discard the seeds. Then scrape out and save the flesh. The skin of red kuri squash is edible, so don’t worry if you get some skin mixed in with the flesh. I had 3 cups of squash flesh. If you have slightly more or less than 3 cups, you may want to adjust the amount of liquid in the recipe so the soup isn’t too thick or thin.
  2. Place a large, heavy bottom pot over medium-high heat and warm the olive oil. Then add the chopped fennel, apple and shallots and cook, stirring occasionally, for 10 minutes. Add the minced garlic, salt and black pepper and cook for about 2 minutes more. Then stir in the vegetable broth and cooked squash flesh. Cover the pot and bring the soup to a simmer. Cook, covered, for about 20-25 minutes. The vegetables should be soft.
  3. Remove the pot from the heat and allow the soup to cool slightly. Then purée the soup until completely smooth, using either an immersion blender or a regular blender, and taking care when transferring and blending hot liquids. Return the puréed soup to the pot and stir in the heavy cream. Taste and adjust for salt and black pepper. Re-warm before serving, if necessary.
  4. Meanwhile, make the savory granola. Pre-heat your oven to 350 degrees. In a medium bowl, toss together the oats, nuts, seeds, salt and cayenne pepper. In a separate small bowl, whisk together the olive oil, agave nectar and the egg white. Pour this liquid mixture over the dry ingredients, stirring until well coated. Then spread the granola out onto a rimmed baking sheet and bake in your pre-heated oven for about 25 minutes, or until golden brown, stirring once halfway through cooking time. Remove and set aside to cool completely. The granola can be stored in an airtight container at room temperature for several days.
  5. To serve, ladle the warm soup into bowls. Top with some of the savory granola and a few microgreens or fresh herbs, if desired.
https://www.floatingkitchen.net/red-kuri-squash-and-fennel-soup-with-savory-granola/

December Eat Seasonal Recipes

December Eat Seasonal Recipes

Beet & Pomegranate Green Smoothie by JoyFoodSunshine

Kale and Brussels Sprout Salad with Lemon Vinaigrette by Flavor the Moments

Mini Fruitcakes by Healthy Seasonal Recipes

Garlic and Herb Twice Baked Baby Potatoes by She Likes Food

Roasted Butternut Squash and Grape Crostini by Vintage Mixer

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

Send this to friend