Creamed Winter Squash and Potato Soup with Cabbage
This is a very hearty soup that was developed from a simple potato soup recipe my mom used to make. It's great for lunch or dinner on cold winter days. It goes great with a thick crusted homemade whole grain bread with butter. Add a nice spinach salad with fresh sprouts and tomatoes for a complete meal. Any type of winter squash or pumpkin will work well and either green or red cabbage (or a combo of both) is good. Another option is to omit the cabbage and stir in some cooked rice, quinoa, or any other grain or even some whole grain small pasta.
- 2 tablespoons olive or walnut oil
- 1 large coarse chopped red onion
- 1 large coarse chopped white onion
- 6 cloves fine chopped garlic
- 6 stalks coarse chopped celery
- 1 coarse chopped yellow bell pepper
- 1 coarse chopped green bell pepper
- 1 coarse chopped red bell pepper
- 3 tablespoon all-purpose flour
- 1/4 cup fine chopped basil leaves
- 1 tablespoon coarse kosher or sea salt
- 1 tablespoon fresh ground black pepper
- 3 bay leaves
- 1 tablespoon dried thyme
- 1/4 cup coarse chopped flat leaf parsley
- 4 pounds cubed Idaho or Yukon gold potatoes
- 4 pounds cubed winter squash
- 1 pound cubed turnips
- 2 quarts homemade or canned vegetable stock
- 1 quart heavy cream or half and half
- 1 1/2 cups frozen kernels
- 1 tablespoon cayenne pepper
- 4 pounds fine shredded cabbage
- Shredded sharp cheddar cheese
Level of difficulty Average
Cost Average budget
In a large stock pot (12 quart or larger), heat oil on medium, add onions and cook til softened (don't let brown), 3 to 5 minutes. Add the garlic, celery and peppers, cook 3 to 4 minutes, or til tender. Sprinkle in the flour and stir til well mixed in with a wooden spoon, and cook for 1 to 2 minutes to remove the raw flour taste. Add basil, salt, pepper, bay leaves, thyme and parsley, stir well.
Slowly add stock, then potatoes, squash and turnips, stir and cover. Simmer for 30 to 45 minutes, then
remove bay leaf and add cream, corn and cayenne,
simmer another 5 minutes.
Using an immersion blender or in a food processor in batches, puree the soup until smooth. If soup is too
thick, add more stock.
While soup is cooking, steam (preferable) or boil
cabbage in another pot til tender. When soup is done and pureed, stir in cabbage. Serve hot and garnish
top of each serving with a tablespoon or two of shredded cheese and if desired, a big pat of butter.
Refrigerate leftovers for up to 2 days, freeze up to 3 months.
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Chef Tips and Tricks
These tasty stuffed cabbage rolls are so easy!
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- 1 cabbage head
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture
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