Butternut Squash and Beef Stew

I’ve been waiting for Costco to bring in their squashes because there’s no one in the city who can beat their pricing. For 3 large butternut squash, it was a mere $6! Now what to do with it… well make stew of course.

Ingredients:

1 large onion

3 garlic cloves

1 tbsp of dried Italian herbs

1 tbsp of dried rosemary

1 large roast cut into cubes (around 1.5-2 pounds)

1/4 cup of flour

2 cups of red wine

2 large butternut squash (peeled and cut into cubes)

1/2 cup of sun dried tomatoes

4 cups of broth (I only had chicken but I’m sure beef would be great)

Salt and pepper to season

Steps:

1) In a large pot, combine the onion, garlic, and herbs with oil olive. Cook for around 5 minutes or until the onions begin to brown.

2) Toss the beef cubes into a bowl and coat with the flower and salt and pepper. Then add into the pot. Cook for around 5 minutes.

3) Add in the 2 cups of wine, stirring constantly and scraping the bottom of the pot. It should start to slightly thicken. Cook for around 5 minutes.

4) Finally, add in the butternut squash, sun dried tomatoes, broth, and salt and pepper. Bring to a boil and then let it simmer for around an hour.

Voila!

I think next time, I would also add in mushrooms close to the end. The stew is nice and thick with tons of flavor. You could top with some cheese or a scoop full of sour cream.

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Cauliflower Bacon Soup

We’ve had a pretty damp and cold September in Calgary, which has forced me to start my winter cooking earlier than I wanted to. I love soups, but never really make them, so it’s been my goal this winter to change that.

This morning, I google a bunch of recipes to use up the Costco sized bag of cauliflower still lingering in our fridge. I couldn’t really find what I was looking for on google, so I decided to make my own.

The ingredients are simple and the soup itself is very easy to make.

Ingredients:

1 package of bacon

1 large onion

3 cloves of garlic

2 largish potatoes

1 container of chicken broth

Equivalent of 1 head of cauliflower

1/4 cup of cream

Directions:

1) In a pot, cook the bacon to a crispy level. Once it’s finished, remove from the pot but keep the grease inside.

2) Add in the diced onions and chopped garlic. Stir until cooked (about 5 mins).

3) Add in the two peeled and chopped potatoes, and the cauliflower. Also, pour in all of the chicken broth.

4) Simmer for 30 minutes.

5) Once finished, add almost all of the bacon you previously cooked, and blend the soup until it’s puréed. Add it back into the pot and stir in 1/4 cup of cream (I only had coffee cream to use). Don’t let the soup boil, but make sure it’s warm.

6) Serve into bowls and garnish with the leftover bacon and parmesan cheese.

This soup is hearty, yummy, and full of flavor. Enjoy!