Raise your hand if you’ve already failed at your New Year’s healthy-eating resolutions. Both of mine are raised high. Wouldn’t it be so much easier if New Year’s resolutions were made in July, when produce is in season and it’s actually warm enough out that a salad doesn’t seem like punishment?

In winter, soup is my healthy eating secret weapon. Butternut squash bisque is warm, comforting, and nutritious. The soup itself it dairy free, but topping it with Maple Whipped Cream adds an elegant touch and the perfect hint of sweetness. You can add as little or as much as you want, depending on your diet goals that day.

To make this butternut squash bisque, start by roasting the squash and shallot to intensify their flavor. Once the vegetables are roasted, transfer the vegetables to your blender and puree it with apple cider and vegetable stock to thin it out.

I love using premade vegetable stock, since it’s an easy way to add a goof layer of base flavor without having to go through the effort of chopping carrots and celery yourself. It also shaves off a ton of cooking time, since the flavors don’t need as much coaxing in order to fully develop.

 

One the soup is the consistency you like, transfer it to a pot and heat it through. If you have a high-speed blender, like a Vitamix, you can also just crank it up to high and let it heat the soup the rest of the way for you.

The maple whipped cream is just as easy to make – I do it right in my blender while the squash is roasting. Just add the cream and a drizzle of maple syrup, the pulse several times until whipped. It will hold in the refrigerator for several hours.

If you have any soup leftover, just swirl the leftover whipped cream into it and let it melt. It won’t be quite as fun, but it will be just as delicious.

Here are a few other butternut squash recipes you might enjoy: Vanilla Roasted Butternut Squash and Pecans, Butternut Squash Tartines, and Roasted Butternut and Pomegranate Salad.

This Butternut Squash Bisque recipe first appeared on Food Fanatic, where I’m the soup expert.

I love developing new recipes and being creative in the kitchen, but when I feel like taking a night “off” I love trying recipes from some of the other blogs that I read. I’m always amazed at how talented my friends are! Healthy Seasonal Recipes is one of my favorites, and I was so excited to receive a review copy of Katie’s brand new cookbook, Maple.

You guys, this book is GORGEOUS and every recipe in it sounds incredible – I want to cook it cover to cover.

There are over 100 sweet and savory recipes inside, from Maple Cranberry Walnut Granola to Maple Tahini Chicken + Broccoli to Maple Walnut Chocolate Chip Cookies. Katie is an amazing photographer, and the full color photos in the book are stunning (of course, if you’re familiar with her blog, you wouldn’t expect anything less.)

So far, I’ve tackled two recipes – the Sweet and Smokey Turkey Chili you see here and Katie’s Sap Baked Beans  – and they were both delicious. (See the sap baked beans on Instagram here.)

This Smokey and Sweet Turkey Chili is just the kind of recipe I love this time of year. It’s rich and warm and the maple syrup adds a subtle sweetness. The combination of maple with smoked paprika, chipotle powder, and fire roasted tomatoes, gives the sauce a bold, barbecue-like flavor that we loved.

The chili is ready in about 40 minutes, so it’s perfect for a weeknight. Or, make it on the weekend and let the flavors mingle in the fridge for an even easier Monday night dinner (as good as the chili is right away, chili is always better after it’s had time to sit.)

Pair the chili with cornbread muffins or corn chips – either way, you can’t go wrong.

For the recipe for sap baked beans, you’ll have to grab a copy of the book for yourself.  If you’re from the Capital Region, Katie is doing a demo and book signing at Healthy Living Market in Saratoga on November 21.

Print

Smoky and Sweet Turkey Chili

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 2 tablespoons avocado oil or organic canola oil divided
• 1 pound lean ground turkey
• 1 large Spanish onion diced
• 1 tablespoons freshly chopped garlic
• ½ teaspoon salt
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground dried chipotle or to taste
• 4 ½ teaspoons red wine vinegar
• 1 cup water
• 1 28- ounce can crushed tomatoes preferably fire roasted
• 1 15- ounce can dark red kidney beans drained and rinsed
• ⅓ cup dark pure maple syrup
• 1 avocado diced
• ¼ cup chopped cilantro
• ¼ cup toasted pepitas

Instructions

• Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
• Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
• Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
• Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
• Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
• Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
• Serve topped with avocado, cilantro, and pepitas.

Notes

This recipe is reprinted with permission from Maple by Katie Webster.