FILL A BOWL, AND YOUR BELLY WITH FALL FLAVORS
BY MELISSA TATE
BUTTERNUT SQUASH SOUP
SERVES: 6 | PREP: 10 MIN. | COOK: 35 MIN. | TOTAL: 45 MIN.
INGREDIENTS: 2 Tbsp. olive oil | 1 yellow onion, diced | ½ tsp. salt | ½ tsp. pepper | 1 (2 to 3 lb.) butternut squash, peeled, seeded, and cubed | 3 tsp. minced garlic | 1 Tbsp. sage | 1 tsp. ginger (powder or freshly grated) | 3 cups vegetable broth | ½ tsp. pepper | ½ tsp. salt OPTIONAL FOR TOPPING: Dried rosemary | Red pepper flakes | Freshly ground pepper
DIRECTIONS: HEAT oil in a large pot over medium heat. ADD the onion, salt, and pepper. SAUTE until onions are soft, about 5 to 8 minutes. ADD squash and cook until it begins to soften, about 8 to 10 minutes. ADD the garlic, sage, and ginger. COMBINE with onions and squash. COOK for 1 minute. ADD the broth. Bring to a boil, cover, and reduce to a simmer. COOK until squash is completely tender, 20 to 30 minutes. COOL just a bit, and then begin to blend in batches. POUR soup into a blender and blend on high until you reach desired consistency. You can make batches with a different consistency to add texture to the soup. ADD more broth if too thick. SEASON to taste with salt and pepper. If needed, bring the soup back to temperature over low heat. TOP with dried rosemary, red pepper flakes, and fresh pepper, if desired.
TIPS & TRICKS: Most butternut squash recipes call for heavy cream, but this one does not, making it an excellent option for vegan menus.
SERVES: 8 | PREP: 15 MIN. | COOK: 35 MIN. | TOTAL: 50 MIN.
INGREDIENTS: 3 Tbsp. olive oil, divided | 1 lb. Andouille sausage, thinly sliced into rounds | 2 small bell peppers, seeded and diced (any color) | 1 small white onion, diced | 4 tsp. garlic, minced | 1 cup rotisserie chicken, diced | 6 cups chicken stock | ¼ cup flour | 1 can crushed tomatoes (28 oz.) | 1 cup uncooked white rice | 2 Tbsp. Cajun seasoning | 2 bay leaves | 1 tsp. dried thyme | salt and pepper to taste
DIRECTIONS: ADD 2 Tbsp. of oil to a large stock pot over mediumhigh heat. ADD sausage and saute 2 to 3 minutes. ADD in the remaining oil, bell pepper, and onion. STIR to combine. SAUTE for 5 to 6 minutes or until the onion is soft and translucent. STIR in the garlic and chicken, and cook for 1 minute. SPRINKLE the flour over the mixture, stir to combine, and cook for 1 minute. STIR in chicken stock. ADD in tomatoes, rice, cajun seasoning, bay leaves, and thyme. STIR and bring to a boil, then reduce heat to mediumlow and cook for 15 minutes, frequently stirring until rice is soft and cooked. SEASON with salt and pepper. SERVE warm.
TIPS & TRICKS: If you are a seafood lover, you can also add shrimp. After the rice is cooked, add 1 pound of raw shrimp, peeled and deveined. Cook for 5 more minutes or until shrimp is cooked through.
CHICKEN CORN CHOWDER
SERVES: 6 | PREP: 25 MIN. | COOK: 15 MIN. | TOTAL: 40 MIN.
INGREDIENTS: 1 Tbsp. butter | ½ cup onion, finely chopped | ½ cup celery, finely chopped | 2 Tbsp. flour | 3 cups milk | 2 cups rotisserie chicken, cut into bite-size pieces | 1 can creamed corn (14.75 oz.) | 1 ½ cups fresh or frozen corn kernels | 1 ½ tsp. fresh thyme, chopped | ½ tsp. salt | 1/ 8 tsp. pepper
DIRECTIONS: MELT the butter in a large pot over medium heat. ADD onion and celery, and cook for 3 minutes or until tender. ADD in the flour, and cook for 1 minute, stirring frequently. STIR in the milk and the remaining ingredients. BRING to a boil and cook until thickened, about 5 minutes.
ABOUT OUR CHEF
Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures visit MelissaTateTX.com or find her on Instagram at @MELISSATATETX