We’re headed into the warm season with forecast temps just above 80 ℉. That’s great news for sitting outside and enjoying the sun, but bad news for soup and stew season. For that very reason, I spent a couple of hours prepping the last batches to stash away for reheating.
I love butternut squash soup, so that is a no-brainer for the final soup of the spring. It’s super easy in the slow cooker … just chop up a squash into big chunks, throw in some carrots, onions, herbs and garlic. Douse the whole thing with broth, turn it on and wait.
The stew is a bit of an experiment. I had a nice package of beef short ribs thawed and thought, “why not make the stew with these?” So … using a combination of techniques, I sizzled those ribs in a pan, tossed in onions, celery, carrots, herbs, garlic and the most important ingredient – a good red wine. From there it’s low-and-slow in the oven for a couple hours.
Once that heats up, throw in the pile of potatoes and cook another hour-or-so.
By the afternoon, the house smells amazing and both pots are cooling to store until I crave the contents. The soup gets loaded into freezer containers and will get me through those rainy summer days when I just need soup.
PIC OF CONTAINERS**
It’s comfort food, for sure, but planning ahead means when I want a food hug, I will already have some ready.
There’s a whole world out there just waiting to be explored. If you plan ahead, you’ll be able to eat something familiar when you get back home.
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