Congratulations!

December 20, 2013 at 12:18 pm Leave a comment

Congratulations to Sandi Svoboda, the big winner of our Extreme Food Makeover Competition.  Read on for her yummy soup recipe using rutabaga.

EMF Photo Collage

Roasted Butternut Squash Soup with Rutabaga

By Sandi Svoboda

Thick, a bit sweet, spicy enough to warm you up, this soup is perfect with grilled cheese, salad and/or a roasted meat dish. The roasting vegetables will warm up your kitchen and make it smell glorious for hours. Until you add anything, it’s even vegan.

Serving Suggestions:

  • Supplement the soup with spinach or roasted tomatoes (pictured) and a dollop of low-fat plain yogurt.
  • Add some a can of low-salt red beans or chick peas to make it a more complete dish.
  • Serve with toasted whole wheat bread.

 

Ingredients:

  • 2 small rutabagas, cut into roughly ½-3/4 inch pieces and peeled
  • 2 small onions, one sliced, one chopped
  • 1 medium butternut squash, cut into roughly ½-3/4 inch pieces and peeled
  • 2 serrano peppers
  • 5 T. Olive oil
  • 1 tsp. Canola oil
  • 4-6 c. vegetable broth, low-salt

 

Directions:

  • Preheat oven to 375-400 degrees F.
  • In three separate pans (because cooking times vary) spread out the rutabagas, squash and peppers.
  • Toss the canola oil with the peppers.
  • Toss 2 T olive oil and the sliced onion with the rutabaga.
  • Toss 2 T. olive oil with the butternut squash.
  • Roast all three pans, stirring every 10 minutes or so, until the vegetables are just starting to brown on the edges. They should be fairly soft (except the peppers).
  • Cool.
  • As soon as the peppers are cool enough to handle, cut them in half lengthwise and scoop out the seeds. Mince the peppers. (Wear gloves if you are sensitive to peppers. Wash your hands well afterward, several times, before touching near your eyes.)
  • Heat the remaining T of olive oil in a large pot. Add the chopped onion and sautee until soft, about 4-5 minutes. Add the minced peppers. Sautee another 2-3 minutes, stirring often and being careful not to burn the ingredients.
  • Add the squash and rutabaga and ½ c. of the broth. Stir to combine and gently heat.
  • When you think the vegetables are heated through, add the remaining broth and bring the mixture to a boil, stirring occasionally. Then reduce the heat and let it simmer for as long as you think it needs. (No, really!) This can be between 10 and 45 minutes.
  • Let cool. Then puree in batches in a blender or with a wand blender in the pot. Add more broth if it seems to thick.
  • Rewarm and serve.
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Entry filed under: Uncategorized.

It’s time for another Extreme Food Makeover! Volunteer Spotlight: Dave Zabihaylo

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USDA Statement

This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH. Space-Limited USDA/DHS/MNN Credit Statement This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. These institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. People who need help buying nutritious food for a better diet call the toll free Michigan Food Assistance Program Hotline: (855) ASK-MICH.

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