A Soup-a-Week: Chili, with a side of Pumpple Pie and Squash Gratin

In the last three weeks I have made three soups. I owe it all to this chilly weather. But now I think it's time for something official. Welcome to A Soup-a-Week. Keep checking back to see what soup I make next!

I know I must be a champion of my own recipes, but this chili is amazing. Actually, all three of these recipes are so packed full of great flavors. Pumpple Pie is going to be the next best thing. And the Apple, Leek and Butternut Squash Gratin is going to have to show up at Thanksgiving this year. Enjoy! 

Ground Beef Chili with Butternut Squash and Kale

Multiple Servings (including 4 servings of vegetables)

Olive Oil

1 large Onion, chopped

1 Green Pepper, chopped

1 Yellow Pepper

Ground beef

2 cups Butternut Squash, peeled and cubed

1 can low sodium Black Beans

2 cans of low sodium diced Tomatoes

1 can Tomato Paste

1 bunch Kale, de-stemmed and chopped

1 carton low sodium Beef Broth

1 ½ cups Water

Garlic

2 tsp. Sage

2 Tbsp. Oregano

1 ¼ Tbsp. Chili Powder

1 ½ Tbsp. Cumin

1/2 tsp. Coriander

1 Tbsp. Paprika

2 tsp. Black Pepper

Dash of Cinnamon

1-2 Tbsp. Honey

3 Tbsp. Red Wine Vinegar

In a large soup pot, sauté onions and peppers in olive oil. In a separate skillet, cook ground beef until browned. Pour beef into soup pot. Use same skillet to cook squash until tender and browning. Add to soup pot. Also add beans, tomatoes, tomato paste, kale, broth, water, spices and herbs.  Bring to a boil, reduce heat and simmer for about half an hour. After a while, add honey and vinegar.

Pumpple (Pumpkin Apple) Pie

Multiple Servings, makes two pies (includes 2 servings of fruit and vegetables)

Crust (x2):

1 cup and 2 Tbsp. Flour

1/3 cups Oil

4 Tbsp. Cold Water

1/4 tsp. Cinnamon

1/4 tsp. Ginger

Apple Filling:

2 cups Apples, thinly sliced

1/4 cup Brown Sugar

2 tsp. Flour

1 tsp. Lemon Juice

1/4 tsp. Cinnamon

Pumpkin Filling:

1 ½ cups Pumpkin (canned or fresh + cooked)

1 cup Evaporated Milk

1/2 cup Brown Sugar

2 Eggs

2 Tbsp. Butter, melted

1 tsp. Vanilla

1/4 tsp. Cinnamon

1 tsp. Pumpkin Pie Spice

 

Topping:

2 cups Rolled Oats

1/2 cup Oil

1/2 cup Brown Sugar

Pre-heat oven to 375 degrees. Mix crust dough. Roll out between two pieces of wax paper. Arrange in two pie pans. Cook for 10 minutes before filling.

Slice apples. Combine with flour, lemon juice and spices. Pour evenly into pie pans.

Combine pumpkin filling ingredients. Pour over apples.

Heat oil and brown sugar in sauce pan. In a medium bowl, pour over oats.

Bake pies for 20 minutes. Remove from oven and sprinkle with oat topping. Bake for another 30-40 minutes, or until oats are browned.

Apple, Leek, and Butternut Squash Gratin

2-4 servings (includes 3 servings of fruit and vegetables)

3 Tbsp Olive Oil

2 medium Leeks, white part only, thinly sliced

Black pepper

1/4 cup Wine

1/2 cup Water

1 Tbsp. Apple Cider Vinegar

1 tsp. Sage

1 tsp. Thyme

1 pound Butternut Squash, peeled, seeded, and sliced 1/8-inch thick

1 pound Apples, peeled, halved, cored, and cut into 1/8-inch thick slices

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. In a skillet, sauté leeks and spices until begin to brown.  Add wine, vinegar and water. Simmer for about 3 minutes. Set aside.

Coat a 2-quart shallow baking dish with oil. Arrange squash in overlapping layers, sprinkle with pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Add a little more water if needed. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Cook in broiler for a few more minutes, until the cheese has melted and is golden brown.

Serve as a side dish, or stand alone entrée.