Summer 2020 is coming to an end and, even if it was a weird one, we will definitely miss it. However, Fall is almost here and it brings heartwarming and hearty meals. Here are some recipes that fit every budget.
Apples, squash, cranberries, and pumpkin…fall brings crisp days and a lot of options for delicious and seasonal dishes. Here are some recipes that fit every budget and that have that unique autumn taste to it.
Butternut squash apple soup
For the soup:
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons unsalted butter
1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded
1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
3 cups chicken stock or broth (or vegetable broth)
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt, and pepper
For the garnish (optional):
Fresh parsley, chopped
Dash of smoked paprika
Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Cook the soup: Add the butternut squash, apple, broth, and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
Add seasonings: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.
Cream of zucchini soup
1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on cut in large chunks
32 oz reduced sodium Swanson chicken broth or vegetable
2 tbsp reduced-fat sour cream
kosher salt and black pepper to taste
freshly grated parmesan cheese if desired for topping, optional
Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil.
Lower heat, cover, and simmer until tender, about 20 minutes.
Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
Taste for salt and pepper and adjust to taste. Serve hot.
Budget-friendly shepherd’s pie
2 lb browned ground beef
2 cans cream of mushroom soup, undiluted
2 cans of mixed vegetables
1 pkg grated cheese [your choice on type/amount]
1 box instant mashed potatoes
Preheat oven to 375 degrees. Then brown your ground beef and make 6-8 servings of instant potatoes.
Drain grease from ground beef and mix in all the vegetables and cream of mushroom soup. Pour the mixed ingredients into a 13x9 inch pan and spread around evenly. Spread grated cheese over the mixture and spoon mashed potatoes over it, creating a thick and even layer. Add more grated cheese.
Cover with tin foil and bake for 30 minutes (long enough for it to melt the cheese and be hot through and through). Serve and enjoy!