The calendar may say Spring, but it's still feeling like winter around here! I'm wearing a sweater as I type this, but longingly looked at a pair of strappy sandals in my closet this morning. So, in an effort to embrace this extremely long winter & not be jealous of our friends & family heading south for spring break (you know who you are!), I'm posting a soup recipe.
A friend made this for us soon after our baby was born and it was such a quick, filling, healthy meal. She gave me a copy of the recipe and I love making it. I could not find the original source to give credit to, so here it is.
Winter Squash & Beef Chili
1 2lb winter squash peeled, seeded and cut into 1/2-inch cubes (I used a butternut I had purchased from Costco that was all cubed up in the refrigerator to simplify.)
2 Tbsp olive oil or coconut oil, divided to use
1 lb grass-fed ground beef
1 medium yellow onion, chopped
4 medium celery stalks, chopped
2 medium carrots, peeled & chopped
3 cups chopped broccoli or cauliflower
4-6 garlic cloves, minced
1 1/2 Tbsp chili powder
2 tsp ground cumin
2 cups pureed tomatoes (or one 15 oz can diced tomatoes)
3 cups beef broth (I used a box of vegetable broth)
sea salt & black pepper to taste
Chopped green onion, for garnish
1. Preheat oven to 400. Line a baking sheet with parchment paper. Place the squash on the baking sheet & toss with 1 Tbsp of the oil. Bake for 30-40 minutes until tender and brown in spots. Set aside.
2. Heat the remaining oil in a large pot over medium heat. Add the beef. Cook, breaking up until almost cooked through.
3. Add onion, celery, carrots and broccoli. Stir to combine. Cover the pot and cook for 6-8 minutes, stirring twice.
4. Add the garlic, chili powder and cumin. Stir for 1 minute.
5. Add the tomatoes and broth. Bring to a rapid simmer, then reduce the heat to low, cover and simmer for 8-10 minutes.
6. Stir in the roasted squash. Season to taste with salt and pepper.
7. Serve in bowls garnished with green onion.
