It’s officially October and the early September heat wave is over. Weather temperatures have finally started to drop significantly, and, at last, you can now experience cooler, crisper, and drier temperatures outside. What better way to enjoy the fall weather than indulging in some cozy recipes.
Below, two teachers—Mrs. Hilzer and Mrs. Wilbanks—have shared their favorite recipes. There is Mrs. Wilbanks favorite Butternut squash soup, garnished with pistachio and pomegranate seeds, and Mrs. Hilzer’s classic potato cheddar soup. Both accommodate different cravings, however the warm fall flavors in these dishes make them both perfect for a snug October dinner. Which one will you try?
Mrs Wilbank’s Butternut Squash Soup:
First, preheat the oven to 400 degrees Fahrenheit. Chop off the top portion of the garlic head to reveal cloves. Pour the olive oil on top of the garlic cloves and cover them with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Squeeze the garlic out of the skin into a small bowl, mash well with a fork and set aside.
Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash and seasonings. Next, sprinkle the salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, then cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Add more ginger if needed. Cover it and place it in the fridge until ready to serve.
Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Next, return the soup back to the stove and heat through.
To serve, ladle the soup into a bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Consider serving aside a hot piece of naan!
Mrs. Hilzer’s Potato Cheese Ham Soup:
Place your potatoes, carrots, onions and water in a pan and bring it to a boil. Let it continue boiling until the potatoes are soft. (If you add more veggies, you can adjust the amount of water. There should be just enough water to cover veggies a little over since some will boil off.)
Meanwhile, melt the butter in milk on low to medium heat and SLOWLY whisk in flour so it becomes a white sauce. Add the salt and pepper, then stir in cheese and ham. Add the pan full of vegetables (DO NOT drain water). Stir well and add more salt and pepper if needed. Consider also steaming broccoli and add that in too!)
Mrs. Hilzer highly recommends serving the soup with French bread or a green salad!
Which soup will you try?
