Gia's Italian Kitchen's Podcast

Episode 3.5 - Baby It's Cold Outside Veggie Soup

Gia's Italian Kitchen Season 3 Episode 5

Warm up with a bowl of Baby It's Cold Outside Veggie Soup, a delightful blend of seasonal vegetables that not only warms the soul but also packs a nutritional punch. This hearty soup is perfect for chilly days, offering comfort and nourishment in every spoonful.
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  • 1 small butternut squash
  • 4 teaspoons of homemade dry rub (see below)
  • 1 large yellow onion
  • 1 whole head of fresh garlic cloves
  • 4 large carrots 
  • Extra-Virgin Olive Oil (EVOO)
  • 16 oz. baby bella mushrooms
  • Large handful of fresh cut brussel sprouts
  • 16 oz. fresh or frozen green peas
  • 3-4 handfuls of fresh kale leaves
  • 24 oz. chicken broth
  • 24 oz. turkey broth
  • 1 teaspoon fresh grated ginger root
  • 1 tablespoon lemongrass
  • 1 cup homemade lemon basil pesto
  • 1 tablespoon sea salt

Preheat your oven to 400°F .

Dry rub - In a small bowl, mix the dry rub.  1 teaspoon of ground cumin and turmeric.  Add ½ teaspoon cinnamon, ground coriander, garlic powder, sea salt, & fresh ground black pepper.  Toss to combine.  Store extra in a glass jar.

Slice the butternut squash into 3/4 inch rounds, place on a prepared cookie sheet (with a sheet of parchment paper) and drizzle with EVOO.  Slather with the dry rub.  Roast for 45 minutes.  Set aside to cool.

Vegetables - Dice the carrots and onions.  Sauté the carrots in 3 tablespoons of EVOO in a large stockpot (approximately 5 quarts) on medium heat for 10 minutes.  Add the onions and sauté for another 5 minutes.  Mince the garlic and add to the stockpot.   Cut the ends off of the brussel sprouts.  Add the brussel sprouts, peas and mushrooms then sauté for just a few minutes.  Add the kale and toss so the leaves begin to wilt, just a few minutes.  Remove the skin from the squash, roughly dice and add to the stockpot.

Soup – add the broth to the stockpot and bring to a boil.  Add the fresh grated ginger root, lemongrass and pesto.  Simmer on low heat for 30 minutes, stirring occasionally.  Taste and add salt if needed.  Simmer for at least 1 more hour, more if possible.


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