“I don’t like that.”

Those words popped out of Monkey Boy’s mouth when I said we were having creamy asparagus soup for dinner, before he had even seen it. This is his new favorite thing to do at every meal. Anything he doesn’t recognize is automatically assigned to the “don’t like” category, which is growing longer than my arm.

I wish I could say that my children eat everything we prepare for dinner, and I think most parents wish for that day when the family sits down to dinner and everyone digs in happily, even asking for seconds. No one pouts or complains that this isn’t their favorite or refuses to try something new. Dinner ends with all the children asking when we can have that meal again. The only thing that would make it better is if the children offer to sweep the floor and wash the dishes afterwards.

We all have our pipe dreams, this is mine.

And though the story doesn’t have a fairy tale ending—Monkey Boy refused to taste even a little of the soup, and Top Gun tried but turned up his nose—Michael and Builder Guy adored this creamy asparagus soup and asked for seconds, and I enjoyed the leftovers for breakfast.

Though there is heavy cream in the ingredients, we only use it as an optional garnish, and the creamy texture comes from pureeing the cooked vegetables in the chicken stock. This is a great way to use the thick, tougher stalks of asparagus because they cook until very soft before blending, just remember to discard the woody ends before cooking. Though the soup can be made with vegetable broth, I prefer the flavor of the soup with chicken stock.

Other Asparagus Recipes

More Asparagus Recipes From Around the Blogs

The Perfect Pantry – Roasted Asparagus with Manchego Cheese

Rasa Malaysia – Sambal Asparagus

Kalyn’s Kitchen – Pan’-Fried Asparagus Tips with Lemon Juice and Lemon Zest

FatFree Vegan Kitchen – Polenta with Lemony Asparagus and Chickpeas

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We had one last bag of green tomatillos in the freezer, but I didn’t want to use them because it meant there would be no more tomatillos until late summer. After our final harvest, we froze about 12 pounds of tomatillos last fall then over the winter I experimented with soups using those frozen tomatillos, and this was our hands down favorite. Of course you can also make this with fresh tomatillos.

Tomatillos freeze best when whole, though their cell structure breaks down like other high-water content vegetables and they tend to lose liquid, so some of them were a little mushy but still edible. I drained off that liquid before roasting because the tomatillos tend to swim in it while in the oven, not really roasting. The base of the soup is simply roasted salsa verde, then I added the chicken stock, roasted chicken, and spices to make it a meal. Michael was a little skeptical at first, then after a few bites he became a hard core fan and we decided we must plant even more tomatillos this summer so we’ll have enough to make this soup during the winter months.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Nate and Annie of House of Annie have graciously volunteered to help out with Grow Your Own while we tend to some family matters this winter, and they are our hosts for this round, so be sure to visit their blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

More Grow Your Own Recipes

More Tomatillo Recipes From Around the Blogs

Kalyn’s Kitchen – Cafe Rio-Style Creamy Tomatillo Salad Dressing

Kitchenography – Rick Bayless’ Purslane, Tomato, and Tomatillo Soup

A Veggie Venture – Green Beans with Tomatillo Salsa Dressing

Tigers & Strawberries – Preserving the Beauty of Tomatillos for Winter

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I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe comes from one of my favorite everyday cookbooks, The Essential EatingWell Cookbook, which is full of healthy and mostly easy-to-prepare meals.

The original recipe calls for red bell pepper, but since peppers aren’t in season and are horribly expensive right now, I used mushrooms instead. If you have any peppers left from the summer garden in your freezer, those would work well, too.

More Healthy Soups

More Chicken Soup Recipes From Around the Blogs

Rasa Malaysia – Tom Kha Gai (Thai Coconut Chicken Soup)

Viet World Kitchen – Chicken Pho Noodle Soup (Pho Ga)

Kalyn’s Kitchen – Chicken Barley Soup

The Perfect Pantry – Avgolemono (Chicken Soup with Rice and Lemons)

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Michael isn’t a huge fan of butternut squash, but if you browse my archives you’ll see that I have quite a few butternut squash recipes. You might even think I am torturing my poor husband with all the butternut squash, but really I’m not. The sweetness of butternut squash just doesn’t appeal to him, so I try to find ways to spice it up and make it savory. Every once in a while another of my butternut squash soup experiments catches him by surprise and he’ll say he likes it and asks me to make it again. This soup is one those.

I wanted a squash soup with Mexican flair, so I used some of our favorite spices, beans, and corn, and garnished the servings with cilantro and avocado. I held back a little on the chipotle powder since the boys were going to eat it and I didn’t want the soup to be too spicy for them, but if you like the smoky chipotle flavor you could add a little more to taste, or even use a couple chipotles in adobo.

The sweet potato goes in toward the end so it cooks through but still maintains a tender, chunky texture, which we think is a plus.

More Winter Soup Recipes

More Squash Soup Recipes From Around the Blogs

eCurry – Ginger Squash Soup

Jane Spice – Creamy Red Kuri Squash Soup with Cinnamon

The Perfect Pantry – Butternut Squash, Apple, and Vadouvan Soup

Mediterranean Cooking in Alaska – Spicy Squash Soup

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The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

I was excited to see that Jaden would be our host for the October Daring Cooks challenge, especially since I finally got to meet her at BlogHer Food, but when I scrolled down and saw we would be making pho (pronounced “fuh?”) I almost got week in the knees. I’ve eaten pho at Vietnamese restaurants but have never made it at home, and none of my family had ever tasted it. I couldn’t wait to give them a taste of this soup that won my heart long ago.

Jaden gave us two options for making the pho: follow the recipe in her book (a shortcut version, see below), or follow the recipe on her blog (making stock from scratch). I chose to follow her scratch recipe because this is a Daring Cooks challenge, after all, though since I regularly make chicken stock and always have some in the freezer, I would probably choose the shortcut version for everyday meals.

Finding and selecting ingredients for Asian food can sometimes be a challenge, even in our large metropolitan area with representatives from just about every nationality on the planet. This time I stood in our large local international grocery store gazing at no less than 12 different brands of fish sauce but couldn’t find the star anise to save my life. Fortunately Jaden’s advice on how to buy fish sauce helped. Look for fish sauce that is colored like tea, not like Coca Cola, because the really dark stuff is inferior quality, and her favorite is Three Crabs Brand of fish sauce. While searching for Three Crabs Brand I also saw One Crab Brand, Two Crabs Brand, and Five Crabs Brand, and then there was Squid Brand and a whole bunch of others. I stood in the store aisle giggling as I looked at all the bottles and people probably thought this chick was nuts. I did finally find a bottle that said Three Crabs Brand in tiny print under a picture of three green crabs, so hopefully this is the right stuff. In any case it tastes better than other fish sauce I’ve tried, which sometimes just smell rancid, so I’m sticking with this one for now.

The spices for pho broth remind me of autumn, though I could eat this comforting soup any time of year.

We skipped the Sriracha and hoisin sauce accompaniments, just wanting to taste the unadulterated soup, though Michael did pile on one whole red jalapeno fresh from our garden. It turned out to be a spicy little devil that left him huffing and puffing while slurping and complaining about how he’s lost his chile eating mojo. Poor guy.

Jaden also gave us an optional sweet challenge, and I was very tempted to make her chocolate wontons, but for some reason sweets have not agreed with me lately and I decided I must reluctantly decline on those. They do look gorgeous and would make an easy and delicious cocktail party dessert.

Thanks to Jaden of Steamy Kitchen for hosting this month and for generously sharing the recipes from her new book. Her pho recipe won my family over and Michael said I can make this any time.

To see all of the pho and sweet wontons, visit The Daring Kitchen Blogroll and the Daring Bakers Gallery at Foodgawker.

STEAMY KITCHEN’S PHO GA

Adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Makes 4 large servings.

Equipment

frying pan
6-quart pot with lid
tongs
strainer, sieve or colander
bowls for serving

Ingredients

BROTH
2 tablespoons whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
1/2 onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tablespoons sugar
1 to 2 tablespoons fish sauce (Jaden recommends Three Crabs brand.)

ACCOMPANIMENTS
16 ounces (500 g) dried rice noodles (about 1/4 inch/6 mm wide)
2 cups (200 g/7 ounces) bean sprouts, washed and tails pinched off
fresh cilantro (coriander) tops (leaves and tender stems)
1/2 cup (50 g/2 ounces) shaved red onions
1/2 lime, cut into 4 wedges
Sriracha chili sauce
hoisin sauce
sliced fresh chili peppers of your choice

Preparation

1. BROTH: Heat a dry frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3 to 4 minutes. Immediately spoon out the spices to avoid burning.

2. In the 6-quart pot, add the homemade stock, chicken breast, onion, ginger, sugar, fish sauce, and toasted spices and bring to a boil.

3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.

5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

6. Prepare the noodles per directions on the package.

7. TO SERVE: Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Previous Daring Challenges

You can find all of my previous challenges in the Daring Challenges tag list.

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Beef stew is one of my favorite comfort foods, both for the wonderful flavor and the ease of preparation. I saw this recipe at Epicurious a couple years ago and then saw Elise’s notes on how they used some red wine and Guinness Stout in place of some of the beef stock, an idea that definitely appealed to me. For my own touches, I added a pound of beef soup bones for extra flavor, used Yukon Gold potatoes instead of russet, and of course used fresh thyme from our garden. Though it’s not strictly traditional, this recipe has become a St. Patrick’s Day tradition for our family, a stew we look forward to every year.

IRISH BEEF STEW

Makes about 4 quarts/liters.

Equipment

8-quart heavy pot with lid
6-quart heavy pot

Ingredients

1/4 cup (60 ml) canola oil
1-1/4 pounds (567 g) stew beef, cut into 1-inch pieces
1 pound (454 g) beef soup bones (Ask your local butcher.)
6 large garlic cloves, minced
6 cups (1.44 liters) beef stock or canned beef broth
1 cup (240 ml) dry red wine
1 cup (240 ml) Guinness Stout
2 tablespoons tomato paste
1 tablespoon raw sugar
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme, rinsed (I drop it in whole and remove the stems later.), or 1 tablespoon dry
2 bay leaves
2 tablespoons butter
3 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)
1 large onion, chopped
2 large carrots, scrubbed and cut into 1/2-inch pieces (I don’t peel, but you can if desired.)
kosher salt
fresh ground pepper
2 tablespoons chopped fresh parsley

Preparation

1. In the 8-quart pot, heat the canola oil over medium-high heat. Add the beef soup bones and the meat. Cook until brown on all sides, about 5 minutes. Add the garlic and cook for another minute.

2. Add the beef stock, wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves, then stir. Bring to a boil, then reduce heat to medium-low. Cook covered at a simmer for about 1 hour.

3. While the soup simmers, melt the butter in the 6-quart pot. Add the prepared potatoes, onion, and carrots. Saute until the vegetables are golden, about 20 minutes. Turn off the heat and set aside until the soup has simmered for 1 hour.

4. Remove the bones from the stew. Add the potatoes, carrots, and onions. Simmer uncovered until the vegetables and beef are tender, about 40 minutes. Remove the bay leaves and thyme stems, then skim the fat off the surface. Season to taste with kosher salt and fresh ground pepper.

5. Ladle soup into bowls, sprinkle fresh parsley on top, then serve.

Make Ahead Notes

You can make this up to 2 days ahead of time. Skim the cold fat off the top before pouring into the pot. Bring to a simmer and serve.

More Soup and Stew Recipes

More Irish Stew Recipes From Around the Blogs

Closet Cooking – Irish Lamb Stew

Family Cooking with Chef Mom – Irish Stew of Ballymaloe

FatFree Vegan Kitchen – Irish White Bean and Cabbage Stew

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Source: adapted from Simply Recipes who adapted from Bon Appetit

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Lentils are one of my favorite comfort foods, and when I need a little warmth and comfort I’m very likely to walk into the kitchen and make a pot of mujaddarah, my favorite lentils and rice. Lentils are a powerhouse of nutrients, including protein, iron, fiber, folate, and thiamine, plus they are inexpensive, making them a great pantry staple. I keep bags of dried brown and red lentils on hand to take care of my cravings and I’m always on the lookout for another delicious way to enjoy them.

I spotted the original recipe for this soup (they call it chili) in Wegman’s Menu Magazine, a seasonal publication by my favorite grocery store, and I made a large batch of the soup on a cold, wintry day with a few changes to suit our palates. We used olive oil instead of butter, skipped the cornstarch, and came up with our own list of garnishes we like on top. I enjoyed the aromas and snuck a nibble here and there while cooking, then I knew we had a winner when Michael said I could make this any time. We even got a thumbs up and request for a second helping from our six-year-old son.

SPICY RED LENTIL AND TOMATO SOUP

Makes about 12 cups.

Equipment

2 quart sauce pan with lid
6 quart stock pot with lid
immersion (stick) blender or regular blender

Ingredients

2 cups (340 g) red lentils, picked through to remove any stones
6 cups (1.44 liters) water, divided
3 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
4 cloves garlic, minced
1 (14.5 ounce/411 g) can diced tomatoes
4 cups (960 ml) vegetable stock
1 tablespoon hot sauce (or more to taste)
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder

GARNISH
chopped cilantro
plain yogurt (or vegan substitute)
salt to taste
hot sauce

Preparation

1. In the 2 quart pot, add the lentils and 4 cups of the water. Bring to a boil, then turn off the heat. Allow the lentils to sit covered for about 20 minutes to absorb water.

2. While the lentils rest, heat the olive oil in the 6 quart pot. Add the onions, and cook, stirring, for about 2 minutes, until they are soft and glisten, but not brown.

3. Add the celery and garlic and cook for 5 minutes until soft. Add the tomatoes and cook for 5 minutes.

4. Add the vegetable stock, 2 cups of the water hot sauce, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Cover and bring to a simmer.

5. Add half the lentils and liquid to the pot. With the immersion (stick) blender or regular blender, puree the remaining lentils and liquid, then pour into the pot. Cook at a simmer for another 15 minutes.

6. To serve, ladle into bowls and add garnishes.

More Recipes With Lentils

More Red Lentil Recipes From Around the Blogs

A (Life) Time of Cooking – Spicy Rustic Red Lentil Soup

La Tartine Gourmand – Curried Winter Squash Soup with Red Lentils, Coconut Milk and Clams

Appetite for China – Red Lentil and Tofu Curry

Veggie Meal Plans – Red Lentil Hummus

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Source: adapted from Wegman’s Menu Magazine

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While the boys played I whipped up this carrot ginger soup yesterday for dinner. Michael was late getting home, saw the pot sitting on the stove, peered in and looked very skeptical. He stuck a finger into the cold soup to taste it and still didn’t look convinced. After I warmed it up and swirled in the yogurt, he said it tasted great and polished off two bowls, as did our six-year-old. I really like how light it is. Use the freshest, juiciest carrots you can find because they will give the soup so much more flavor.

The recipe comes from Entertaining Simple by Matthew Mead. The book helps beginning hosts plan several basic types of parties (brunch, cocktail, summer barbecue, holiday open house, coffee house, etc.) and comes complete with menus, recipes, and serving and decorating suggestions. This ginger carrot soup recipe is part of the brunch party menu. A weekend brunch is one of my favorite types of parties to host because it is such a casual, relaxing time. Comfort foods rule the menu and it’s generally easy prep work.

I have one copy of this handy book to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite type of party to host or attend. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Friday January 16, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

WINNER: Congratulations to Anya, comment #11, the winner of the book!

[Updated November 23, 2009.]

CARROT GINGER SOUP

Adapted from Entertaining Simple, by Matthew Mead.

Makes about 8 servings.

Equipment

5 or 6-quart pot with lid
immersion (stick) blender or regular blender

Ingredients

6 tablespoons (84 g) unsalted butter
1 large yellow onion, chopped
1/4 cup peeled grated fresh ginger
3 cloves garlic, minced
7 cups (1.6 liters) vegetable stock or chicken stock
1 cup (240 ml) dry white wine
1-1/2 pounds (680 g) very fresh carrots, peeled and cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon curry powder
salt to taste
fresh ground black pepper to taste

GARNISH
plain yogurt or heavy cream
snipped chives
chopped parsley

Preparation

1. In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.

2. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.

3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.

4. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.

Other Soup Recipes

More Carrot Soup Recipes From Around the Blogs

Kitchen Parade – Laura’s Carrot Soup

Karina’s Kitchen – Vegan Carrot Soup

Food and Other Musings – Carrot Soup with Orange and Tarragon

A Life (Time) of Cooking – Spicy Parsnip and Carrot Soup

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I first found Barbara of Winos and Foodies through her Taste of Yellow event, a celebration of surviving cancer. Barbara really tugged at our hearts with her determination to beat cancer and for taking positive steps to raise cancer awareness, and many of us have participated in Taste of Yellow for the past two years.

Barbara is fighting again with a massive round of chemotherapy, and she’s got a long road ahead. Bron of Bron Marshall and Ilva of Lucullian Delights organized some virtual hugs for Barbara as a way for us to let her know we support her, even if we can’t be there in person. For my hug, I wanted to send Barbara some comfort food: a squash soup with saffron to lift her spirits and fresh ginger for her appetite. This vegan soup calls for light coconut milk though you can use soy milk if you prefer, and yes, the cilantro is optional.

Bron and Ilva are keeping track of all the hugs for Barbara, so please visit them for links to all the posts. And make sure you read Barbara’s touching post with her thanks.

More Squash Recipes

SAFFRON SQUASH SOUP

Makes about 2 quarts.

Equipment

baking sheet lined with foil and coated with cooking spray
5-6 quart pot with lid
immersion (stick) blender (or regular blender)

Ingredients

3 pounds (~1.5 kilos) butternut squash
2 tablespoons olive oil
1 large onion, finely chopped
2 leeks (white parts only), finely chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/2 teaspoon ground nutmeg
1 teaspoon saffron
1 tablespoon chopped cilantro leaves (optional)
14 ounces (400 mil) light coconut milk
16 ounces (~500 mil) homemade vegetable stock
2 bay leaves

Preparation

1. Preheat the oven to 400° F/200° C.

2. Wash the outside of the squash and split it down the middle from top to bottom. Scoop out the seeds and stringy bits and set aside. (I save the seeds for planting.) Place the squash inside part down on the prepared baking sheet and roast until the skin is browning and feels soft under slight pressure.

3. While the squash roasts, warm the olive oil in the pot over medium high heat. Add the onions, leeks, garlic, and ginger and cook for a few minutes until the onions and leeks are soft and translucent. Turn off the heat and cover until the squash is ready.

4. Remove the finished squash from the oven and cool for a few minutes, then scoop out all the flesh. Add to the pot along with the nutmeg, saffron, and cilantro (optional). Cook and stir for a few minutes until the squash starts to mix in and the nutmeg and saffron become fragrant.

5. Add the coconut milk, vegetable stock, and bay leaves and bring to a boil. Turn back the heat and simmer for about 15 to 20 minutes.

6. Take soup off the heat. If you have an immersion (stick blender), run that around the soup for about 30 seconds to puree some of the chunky pieces. If you do not have an immersion blender, pour about 2 cups of the soup into a blender jar and puree, then pour back into the pot and stir well. Serve with salad and sliced baguette for dipping.

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Our kitchen counter is covered with five different types of squash, a few steps up from our normal routine of acorn and butternut squash. On my last squash run, I came home with sweet dumpling, delicata, buttercup, acorn, and butternut and plans for all of them, mostly revolving around roasting and soups. And of course I wanted some photos of the squash pile.

Though it’s only November, the temperatures have been chilly and my soup cravings kicked in right away. The thoughts of a comforting bowl of squash soup came to me almost constantly until I finally broke out the slow cooker one evening before going to bed and left the stew to cook overnight. The house smelled fantastic when we woke up in the morning and this made a perfect stew that I even enjoyed for breakfast this morning.

It’s hearty, filling, and healthy with plenty of protein and no added fat, and preparation couldn’t be easier. I soaked the garbanzos for 12 hours then tossed the ingredients into the slow cooker and turned it on Low and left it for about 10 hours. Because slow cookers vary in cooking temperature, keep an eye on the stew and test the beans for tenderness. One of my favorite things about this stew is the opportunity to play with various combinations of spices, and I put together a list of recommendations below, and of course if you come up with some great spice combinations for the stew, please share in the comments!

Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils

Adapted from EatingWell.

Makes 8 servings.

Equipment

5 to 6 quart slow cooker
medium bowl or pot with lid or pressure cooker

Ingredients

3/4 cup (113 g) dried garbanzo beans
2-1/2 pounds (1.134 kilos) butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, peeled and sliced into rounds
1 large onion, chopped
1 cup (170 g) red lentils
32 ounces (~1 liter) vegetable stock or broth
2 tablespoons tomato paste
1 tablespoon peeled minced fresh ginger
1-1/2 teaspoons ground cumin
1/4 teaspoon saffron or achiote
1/4 teaspoon freshly ground pepper
1 teaspoon salt
2 ounces (59 mil) lime juice

GARNISH
roasted unsalted peanuts, chopped
fresh cilantro leaves, chopped

Preparation

1. SOAK (choose your method): (No Heat) Pour the dried garbanzo beans into the medium bowl and add water until it is 2 inches (5 cm) above the beans. Allow the beans to soak for 12 hours. Drain and rinse well. (Heat) Boil beans in a heavy pot for three minutes. Remove from heat and set aside for 2 hours, covered. Drain the water and rinse well. (Pressure) Put the beans in pot with water and bring to pressure and cook for 5 minutes. Remove the pot from heat and allow the pressure to drop naturally. Drain the water and rinse well. (Note: Follow the manufacturer’s directions for pressure cookers.)

2. SLOW COOK: Add the beans, squash, carrots, onion, lentils, vegetable broth, tomato paste, ginger, cumin, saffron, ground pepper, and salt to the slow cooker pot. Cover and cook on low for 8 to 10 hours or high for 6 to 8 hours. If your pot has an automatic high/low setting, use that and cook for 8 hours.

3. Stir in the lime juice then serve in bowls, topping each with chopped peanuts and cilantro leaves.

Other Spices to Use

Moroccan: Cumin, chili powder, ground cinnamon, garlic, ground cloves

Indian: Curry powder or garam masala

Mexican: Cumin, chipotle powder or chili powder

More Soup and Stew

More Squash Soup Recipes From Around the Blogs

White on Rice Couple – Truffled Butternut Squash Soup

La Tartine Gourmand – Curried Winter Squash Soup with Red Lentil, Coconut Milk, and Clams

Karina’s Kitchen – Curried Butternut Soup

Mediterranean Cooking in Alaska – Spicy Squash Soup

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