Recipes: Thai Curried Butternut Soup

THAI CURRIED BUTTERNUT SOUP

Serves 8.

Note: This is a take on one of my favorite Thai meals whipped up into a creamy soup. The unusual addition of butter rounds out the flavors and adds a real silkiness to the soup. Adding it at the end of the cook time, along with the brown sugar and fish sauce, keeps it from cooking into caramel. The heat of the soup releases a heady perfume from the cilantro, so don't skip the garnish. This makes an elegant meal paired with a skewer of grilled shrimp and a fresh green salad. At parties I like to serve this in cups before we all sit down to dinner. It frees up your stove and can hold for a while -- and freezes well.

• 1 large (4 lb.) or two small butternut squash, peeled seeded and roughly cubed (8 c.)

• 1 onion, chopped

• 3 garlic cloves, chopped

• 1 tbsp. peeled and grated fresh ginger root

• 4 c. chicken broth

• 1 (13.5 oz.) can regular or light coconut milk

• 3 tbsp. fish sauce

• 2 tbsp. brown sugar

• 2 tbsp. butter

Directions

In the slow cooker toss squash, onion, garlic, ginger and curry paste. Don't worry if the paste is in a clump, it will dissolve as it cooks. Pour the broth and coconut milk over all.

Cover and cook on high 4 hours or low 8 to 10 hours.

Use an immersion blender to purée the soup. Or purée in batches in an electric blender. Note: Hot liquids expand when blended, so be careful not to fill the jar more than halfway and leave the lid ajar, covered with a dishtowel.

Stir in the fish sauce, brown sugar and butter. Soup can keep warm in the slow cooker for up to an hour at this point. Unplug cooker and let stand 15 to 30 minutes before serving (soup will thicken slightly as it cools). Top each serving with cilantro.

Calories220Fat13 gSodium1060 mg

Carbohydrates26 gSaturated fat11 gCalcium89 mg

Protein4 gCholesterol8 mgDietary fiber6 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 1/2 fat.

MILANESE POT ROAST

Note: The flavor of osso buco, traditionally made with veal shanks, elevates the humble pot roast to company fare yet remains easy enough for the middle of the week. I love this with mashed potatoes or polenta. Nestle any leftover roast back in the sauce before refrigerating, wrapping up the parsley mixture (gremolata) separately. Mix any leftover parsley gremolata with mayo and slice the cold beef to make a memorable sandwich the next day.

• 1 tbsp. olive oil

• 1 (3 to 4 lb.) boneless beef chuck roast

• Salt and pepper to taste

• 1 onion, chopped

• 1 rib celery chopped

• 1 (14.5 oz.) can chopped tomatoes, drained

• 4 garlic cloves, finely chopped, divided

• 1 c. dry white wine

• 2 bay leaves

• 1 tsp. grated lemon peel

Directions

In large skillet, heat oil until hot over medium high heat. Season beef generously with salt and pepper. Brown both sides of roast in oil for 10 minutes or until very brown, turning once. (If you're in a rush, you can skip browning the roast. You'll sacrifice a bit of flavor but some mornings it's worth it. Of course, then you'll just add all of the wine at once later on.)

In the slow cooker, toss onion, carrot, celery, tomatoes and 3 cloves of chopped garlic. Nestle roast into vegetables. Pour half of the wine into the skillet and bring to a boil, scraping the pan to dissolve any browned bits. Pour over roast along with the remaining wine. Place bay leaves on top of beef. Cover and cook on high for 4 hours or 8 to 10 hours on low or until beef is fork tender.

In a small bowl, stir together remaining clove of garlic, parsley and lemon peel. Remove beef to platter and divide into serving portions, cover to keep warm. Use an immersion blender to purée some of the veggies in the sauce to thicken it. Or purée about half of the sauce in a blender and stir it back into the pot. Stir half of the parsley mixture into the sauce. Place each portion of beef in a shallow soup bowl, spooning the sauce over. Sprinkle with remaining parsley mixture.

Calories354Fat20 gSodium154 mg

Carbohydrates6 gSaturated fat7 gCalcium57 mg

Protein32 gCholesterol110 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 4 medium-fat meat.

PORKETTA SANDWICHES

Note: I like this even better with frying peppers (Cubanelle, bananas or hot wax peppers) if you can find them. Substitute 3 of either of those for the bell pepper.

• 1 (3 lb.) boneless pork shoulder roast

• 1 tsp. fennel seeds

• 1 tsp. paprika

• 1 tsp. salt

• 3 garlic cloves, chopped

• 2 onions, peeled, halved and sliced

• 1 large red bell pepper, seeded, halved and sliced

• 2 tsp. fresh chopped rosemary

• 8 ciabatta or hoagie rolls, split and toasted

Remove the string or netting from roast. Place on work surface and open up roast, exposing where the bone used to be. In a small bowl, stir together fennel, paprika, salt, pepper and garlic. Rub half of this mixture on cut side of roast. Fold roast roughly back into shape. Don't bother tying.

In bottom of slow cooker, place onions and peppers. Add roast, cut side down, on top. Rub remaining spice mixture all over roast. Cover and cook on high 4 hours or on low 8 to 10 hours or until pork is fork tender.

To serve, remove roast to cutting board and slice. Stir rosemary into broth and onion mixture. Push onion mixture to one side of cooker and return sliced pork to juices. Use tongs to lift meat onto rolls, topping with onions. Spoon juices into small bowls for dipping, if desired.

Nutrition information per serving:

Calories530Fat23 gSodium680 mg

Protein42 gCholesterol110 mgDietary fiber3 g