Butternut Squash Soup

img_1796While you may not think of Butternut Squash Soup in the category of Italian, part of being Italian is using everything that can be grown to strengthen and grow your own family. A garden is part of life and for my great-grandparents who were the first generation to come to the United States, the garden is what got them through the year and able to feed large families.

For the very first time last fall, I planted our family garlic. Garlic that has been passed down for generations. You know it first by it’s color-it has a purple shell on it- and then by it’s scent. It is a sweet garlic that doesn’t have the usual bite that most garlics can give.

Anyways, back to the soup at hand. If you do a random search for Butternut Squash Soup, garlic is not a typical ingredient you will find. Maybe it’s because we expect this soup to be buttery and sweet. Maybe it’s because the rest of the culinary world doesn’t think that garlic doesn’t need to be a main ingredient in everything. Or maybe it’s just a tradition.

But I’m about to break that tradition. I love garlic in this soup. I think it gives just the right balance and if you’re like me and don’t enjoy things too sweet, you’ll appreciate the addition. I hope you enjoy this soup during the fall months and that it brings you joy…after all…food is not just about consuming calories-it’s enjoying the flavors life has to offer.

Ingredients:
32 oz chicken broth
1 butternut squash, peeled and cubed
3 cups 90-100 calorie almond milk-lower calorie count is much more watery (keep some extra on hand)
1 medium onion, coarsely chopped
1 medium clove of garlic
3 small Yukon gold potatoes
2 stalks of celery, diced
2 large carrots, diced
Pinch of Thyme
Pinch of Nutmeg
2T. Butter/butter substitute
Pinch of Salt

Make the Soup:

  1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Sauté until onions are translucent.img_1793
  2. Add carrots, celery and butter nut squash.Sauté for 5-7 minutes.
  3. Add potatoes, chicken broth, almond milk and salt. Bring to a boil.
  4. Add Thyme and nutmeg. Stir, cover and lower heat, letting soup cook for 25 minutes.
  5. If you have an immersion blender, blend your soup! If you don’t have an immersion blender, scoop soup into a blender to blend all of the vegetables together.
  6. Your soup is ready to serve!

Clam Linguine-Because it’s Summer!

DSC_0681My cousin Henry is one of the most loving and intelligent people I know.  He’s a retired history teacher and in my world, a master gardener. Our family spent a week at the beach with his family growing up, and that’s the first time that I had clam linguine. It should really be a staple of summer food, along side crab and corn-on-the-cob.  It’s light, delicious and goes great with any white wine and really… any beach setting! It’s super easy to make…anything under 10 ingredients is a win in my book, and it’s a crowd pleaser. You’ll learn as you read this blog, that I’ll show you how to make easy updates for friends that may not have food allergies. I’ll always note the differences, which really usually come down to the type of pasta. For the clam linguine, we both cleared our plates and there were lots of “Yummmms” to go around. Also, always know that I cook what works for me. If you find a product that doesn’t make the cut, don’t use it! I’m allergic to casein, the protein in cow’s milk and I read every label. In the U.S., casein is routinely used as a binding agent in products that are marked “dairy free.” While I don’t have a “take me to the ER” reaction, I still manage to get hives from these products.  So, cook for you. Don’t worry about labels, etc. That’s the best part about food.  You can make it work for you and make it delicious! Ingredients:

  • One pound of Linguine Pasta-your choice! I LOVE Wegman’s Gluten free fettuccine (See? I’m already making the food work for ME!)
  • 4-6.5 oz cans of clams in juice (rinse the salt off of those bad boys and save the juice for the pasta sauce ingredients)
  • 1/4c or 1/2c Parsley depending on how much you like parsley (I LOVE parsley, so I’ll always use the high end in my recipes)
  • 1 stick of non-dairy butter (I used blue bonnet Lactose free, but there are a lot of DSC_0666these out there now)
  • 1 large white onion
  • 4-5 cloves of garlic, minced, chopped (However you like to see them in your pasta)
  • 1 and 1/4 cup of white wine (table white works great, along with chardonnay and sauvignon blanc-again-this is one of those things, use a white that you like!)
  • 2 T Sour Cream (Tofutti makes a great sour cream alternative)
  • A pinch of black pepper
  1. Cook the Linguine to Al Dente as you’re cooking the sauce. Add a little salt to the water when you put the pot on the stove. Once you add the pasta, add a few drops of olive oil toDSC_0670 help keep the pasta from sticking when you drain.
  2. Add the butter to the pan at a medium-high heat to melt. Add the garlic and onion to the pan and cook until tender. During this few minutes, you’re infusing the flavors of the onion and garlic into the butter-one of the key steps to keep the flavor throughout the cooking!
  3. Once that’s cooked through (3-5 minutes), add the wine and let simmer. I turn the heat down to medium low. Keep it there for 10 minutes.
  4. Add the rest of the ingredients and turn back up to a medium heat for 20 minutes. You should see the boil bubbles come back during this 20 minutes.
  5. Pour the sauce over the linguine and garnish with some extra parsley.
  6. EAT!

My friends and I tried the pasta with and without Parmesan and we both agreed that the Linguine has enough flavor without parmesan, but feel free to keep on the side for guests who are not the biggest clam fans. Also, I made My friends whole wheat pasta for this and it was still highly enjoyed! Mangia! Lisa