Damian's 1st Birthday!

We just celebrated my son's first birthday. What a year 2011 was for us!  To mark the occasion, we had a 'small' gathering at our home over the weekend.  I thought I wasn't extending an invitation to THAT many.....but we ended up having a house-full, around 25pp.  It was so great!  Wonderful that we have so many close friends and family nearby to celebrate with us.  I decided to serve a couple of soups.  My winter favorite this year,  Butternut and Acorn Squash Soup and a hearty, long-time fave, Vegetable-Leek Beef Barley, crock-pot style.  Both were delicious.  They went so fast I hardly had time to snap pictures.  Bear with me as I hope to improve my photography skills through blogging. :)  The squash soup is a Food Network Ina Garten recipe adaptation (how fabulous is that?).  It calls for butternut squash, but I like to mix it up by adding acorn squash as well.  The original recipe calls for the squash to be peeled, seeded and chopped before roasting, but I HATE peeling butternut squash.  It's difficult.  So, I just cut the squash in half and roast in large pieces, then just scoop out the flesh and add to the soup.  Much easier. The only spice is curry powder (don't be scared), which gives the soup a warmth that is so subtle you don't really detect as curry.  It's wonderful.  So easy.  The Vegetable Beef Barley soup takes a bit more effort with more ingredients, but once it's in the crock pot, you're done.  I did mine Friday night and let it cook all night long.

Here are the recipes:

Butternut and Acorn Squash Soup (adapted from 'Butternut Squash Soup and Curry Condiments' - Ina Garten, Food Network)

1 small (2lb.) butternut squash, cut in half and seeded 

2 acorn squash, cut in half and seeded

1 large onion

1 apple, peeled and cored

3 T. olive oil

kosher salt and freshly ground black pepper

6-8 C. chicken stock

1 tsp. curry powder

1/3-1/2 c. half and half (optional)

Preheat the oven to 425 degrees F.  Chop the onion and apple in 1 inch cubes and place them on a sheet pan.  Toss with olive oil and sprinkle with salt and pepper.  Place the squash (flesh side up) on a separate sheet pan, drizzle with olive oil and sprinkle with salt and pepper.  Roast for 35-45 minutes, tossing occasionally, until vegetables are very tender.  Meanwhile, in a stock pot heat the chicken stock to a simmer.  Add the vegetables to the stock maintaining a low simmer.  Add the curry powder, salt and pepper.  Allow to simmer for 20-30 minutes, until very tender.   Blend with an immersion blender until most vegetables are blended.  Add more stock to obtain consistency of your liking.  Add half and half, adjust seasonings if necessary, and serve.  Serves 6-8. 

Vegetable-Leek Beef Barley Soup (Laura's Best Recipes)

3-5 lbs. boneless chuck roast, trimmed of fat and cubed 1/2 inch

2 T. olive oil

Pat of butter

3 carrots, sliced

3 celery stalks, sliced

1 leek, chopped

1 yellow onion, chopped

2 cups crimini mushrooms, sliced (I used white mushrooms)

1 red potato (use more if you love potatoes), cubed 1/2 inch

5 garlic cloves, minced

3/4 c. dry red wine

1 28 oz. can diced organic tomatoes

3/4 c. pearled barley

4 c. organic chicken broth

4 c. organic beef broth

2 T. fresh chopped thyme (I use 1 T. dried Thyme)

1 bay leaf

1 tsp. Ancho chile powder

salt and pepper

1/4 c. fresh chopped flat leaf parsley

Heat large skillet on stovetop.  Pat beef cubes very dry (they will brown easier if dry on a pre-heated skillet).  Once skillet is hot, add olive oil.  Add beef and brown quickly on all sides.  Brown in two batches so that beef isn't crowded during browning - add more olive oil if needed.  Place browned beef in slow-cooker.  Add butter to same skillet.  The skillet should have remnants and browned bits from browning beef.  Add onions, carrots, celery, and leeks.  Sauté until soft, about 7-8 minutes.  Add garlic and sauté for one minute.   Add red wine.  Scrape up all browned bits from bottom of skillet.  Pour sautéed vegetables in slow-cooker with beef.  Sauté mushrooms in same skillet until soft and juices are rendered, about 10 minutes, then add to slow-cooker.  To the slow-cooker add tomatoes with juices, pearled barley, thyme, broths, bay leaf and Ancho chile powder.  Set to cook for 7-8 hours on low (I found it needed to cook 7-8 hours on HIGH).  Cook until beef is very tender.  Sprinkle with parsley before serving.