Vegetable "Beef" Soup

It has been bitterly cold here this week.  We have had 25+ mph winds and most of that is sustained.  With temps in the high 30s/low 40s soup was what we needed to warm up.

1 medium onion, chopped
1 cup carrots, chopped
2 cups green cabbage, chopped (you can leave this out if you wish)
1/2 tsp salt
1/4 tsp pepper
6 cups tomato juice
3 cups water
2 cups frozen green beans
1 cup diced potato
1 cup frozen corn
2 tsp better than boullion no beef base

2 tbsp oil/margarine

* place oil/margarine in large stock pot and saute carrots and onions
* add tomato juice and water
* add in all other vegetables and seasonings and bring to a boil
* simmer at least 45 minutes

Please note that the boullion is easier to put in the soup when it has come to a boil. 

Serve with warm rolls or oyster crackers

Butternut Squash Ravioli

recipe by Giada DeLaurentiis adapted by Me

I don't know why but I have been craving butternut squash.  There is something warm and comforting about fresh butternut squash.  Top it with lasagna noodles and OMG instant satisfaction.

Found this recipe on foodnetwork.com

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

I did not use the cookies in the puree, instead I used cinnamon.  Also I did not use basil and let me just say I could have eaten most of the lasagna myself.  It was so good and a definite keeper recipe.