Community Magazine Februafy 2009

72 COMMUNITY MAGAZINE S s tores everywhere may remind us that spring is around the corner, but the freezing temperatures outside won’t let us forget that winter is still here. For a hearty and tasty way to keep warm, you can’t go wrong with soup. Best of all, it’s versatile enough to be a meal, an appetizer or even a great snack! Hearty Vegetable Soup This soup is filling and nourishing and will keep everyone going in cold weather. Ingredients: 1 large onion, finely diced 4 tbsp oil ½ cup split peas ½ cup barley 8 cups chicken stock, water, or a combo 4 cups water ¾ cup elbow pasta 1 (10-ounce) package frozen mixed garden vegetables ¼ cup roughly chopped dill leaves Salt and freshly ground pepper Directions: Sauté the onions in a large pot until lightly browned. 1. Add the split peas, barley, chicken stock and water to 2. the pot and cook for about 1 hour until the beans are almost tender. Add the pasta and cook for another 3. 10 minutes. Add vegetables, and cook until they are tender. 4. Season with dill, salt and pepper. 5. Butternut Squash Soup This soup is perfect when you’re in the mood for a creamy treat and it freezes well so you can have it at the ready for those especially frigid winter days. Ingredients 1 medium butternut squash (about 2¼ pounds) or about 1¾ of prepackaged cubed butternut squash (available in some stores) Nonstick vegetable oil spray 1 medium onion, chopped (about 1 cup) 1 tbsp freshly grated ginger (optional) 3 tbsp unsalted butter 3 cups parve chicken broth 1-2 cups water, as needed Salt and pepper to taste Directions Cut the squash in half lengthwise, and scoop out the 1. seeds or open your package of cubed squash. Arrange the halves or cubes, cut side down, in a 2. roasting pan that has been sprayed with oil. Bake for 40-45 minutes, or until very tender and then 3. set aside to cool. Separately cook the onion and ginger with the butter 4. in a saucepan, over moderately low heat, for 5 minutes or until the onion is soft. Add the chicken broth and simmer the mixture for 10 5. minutes, covered. Add the cooled squash by scooping out the flesh from 6. the skin or just drop in the cubes. Transfer the mixture to a blender or food processor in 7. batches and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over 8. moderate heat until hot. RECIPES: Supreme Soups Linda Franco