El Nino says Punxsutawney Phil is full of it

Last time I made this recipe I was actually living in New England, and in the dark cold winter New England Squash Soup would hit the spot. So, after a bright and sunny 60 degree Groundhog day up here in Seattle (Punxsutawney Phil doesn't know about El Nino) eating such a wintery soup seems a little weird. However this recipe is awesome and needed to be included in the month because it is basically completely fat-free (0k so there are like 2.5 grams of fat in the entire thing - pretty dang close). I think the key to this recipe is the garnish - it's what takes the soup from totally fine to really special - so I don't recommend skipping it. I got it out of that old standby of mine Moosewood Restaurant's Low Fat Favorites, with some slight adjustments (including switching out apple juice for white wine and a whole apple - worthwhile improvement I think):

New England Squash Soup

1 cup dry white wine (don't you love a recipe that starts that way!)

1/2 medium onion, diced - about 1 cup

2 celery stalks, diced

1 apple, cored and diced

2 large cloves garlic, minced

1 small butternut squash, peeled, seeded and cubed

1 small yellow skinned potato, cubed

3 cups vegetable broth

2 bay leaves

1 1/2 tsp dried thyme

1/4 tsp nutmeg

2 cups sliced white mushrooms

1/4 cup dry white wine

2 tbsp soy sauce

1/2 tsp dried marjoram

3/4 cup lowfat milk

salt and pepper to taste

In a large soup pot bring 1 cup of white wine to a boil. Add onions, celery, apples, and garlic and lower heat to a simmer. Simmer until the vegetable soften, about 10 minutes. Add squash, potatoes, stock, thyme, bay leave, and nutmeg and bring to a boil. Lower to a simmer and cook until squash is cooked through.

While the squash cooks, simmer mushrooms in an uncovered skillet with soy sauce, 1/4 cup wine, and marjoram until the mushrooms are soft and most of the liquid has evaporated. Set aside.

When the squash is very soft puree with an immersion blender or food processor. Add milk and salt and pepper to taste. Serve topped with a few of the sauteed mushrooms.

Leftover Soup

Thursday is the day I receive my SPUD (Small Potatoes Urban Delivery) container full of all that yummy organic produce. I love Thursdays. I get home to find a neat plastic bin filled with beets and chard and eggplant and whatever else I have ordered that week. The thing about Thursday though is it tends to be the day that I have to cook whatever is left in the crisper to make room for the new fresh stuff (ah the joys of the apartment-sized refrigerator). So tonight I endeavored to use the last of the celery, the last few carrots, and the acorn squash that had been sitting on the top of the fridge. Remembering the leftover chipotles in adobo I had from Tuesday's fish cakes I decided to try for a soup and this was the result:

Chipotle Squash Soup

1 medium acorn squash

1-2 dried chipotles

2 tbsp olive oil

3 celery stalks, diced

2 carrots, diced

1/2 medium onion, diced

3 garlic cloves, minced

3-4 tbsp chipotle in adobo, minced

2 tsp cumin

2 tsp coriander

4 cups veggie broth

juice of 1 lime

salt and pepper to taste

Cut acorn squash in half and place face down on a baking sheet and place in the over at 400 degrees. Cook until soft (30 mins) and let sit to cool. Once cool enough, scoop out cooked squash and whip until smooth. Set aside. Cover dried chipotles in 2 cups water and let sit for 10 minutes or until soft. Drain and reserve liquid. Loosely mince chipotles. Saute onions carrots and celery in olive oil until soft but not browned. Add garlic, dried and reconstituted chipotles, cumin and coriander and brown for 2 minutes. Add minced chipotle in adobo and cook and additional minute. Add whipped squash and mix thoroughly. Add reserved chipotle liquid and broth to desired consistency. Heat through. Add the lime juice and salt and pepper to taste. This soup can be blended smooth or served chunky. We prefer a chunky soup so we ate as is with a garnish of cilantro and a side of simple braised greens. It hit the spot on this snowy day.