Tex-Mex Butternut Squash Soup

Today's post is short and sweet because I want you to get out and enjoy the FIRST DAY OF SPRING!! Can you tell I'm extremely excited?! It's cause I am. I'm ready to say goodbye to winter, and this soup is the farewell. It might just been the last comforting, warm soup you'll see on the blog for a while. I'm ready for cold soups, salads, sandwiches, and lobster rolls! I'm ready for feeling gritty sand between my toes and the warm sunshine on my face. So, are you ready to say goodbye to winter with me? Keep reading!

This soup fulfills that craving, layering sweet potato, earthy squash, constant heat from dried habanero, and starts off with a great mirepoix. You can use homemade stock or store bought, whichever you have on hand. Why Tex-Mex? I have no clue. What makes a dish Texan-Mexican? Just because I added hot peppers, corn chips, hot sauce...it might not be real Tex-Mex, but it's close enough for me!

Tex-Mex Butternut Squash Soup

Makes 6-8 servings

2 tablespoons olive oil

1 medium yellow onion, peeled and chopped

2 small carrots, peeled and chopped

2 celery stalks, chopped

2 liters stock (chicken, beef, or vegetable)

1 dried habanero pepper

1 small butternut squash, peeled, seeded, and chopped

1 small sweet potato, peeled and chopped

salt & peppers to taste

Garnishes: Cheese, Blue Corn Chips, Hot Sauce

1. In a medium sauce pot,  heat olive oil and add onions, carrots, and celery. Make sure they are consistent in size, but shape does not matter, as everything will be pureed. 
2. Cook until onions are translucent. 
3. Add stock and dried whole habanero pepper (you can omit this for less heat). Simmer for 10 minutes, until it comes up to a slow boil. 
4. Add squash and sweet potato. Cook for 20-30 minutes, until tender. Season with salt and pepper. Taste! Remove the dried habanero. If not, it will get pureed and be overwhelming in the soup.
5. Using an immersion blender or regular blender, puree the soup while hot. Transfer back to pot and slowly simmer until ready to serve. Re-season if needed.
6. To serve: Serve in deep bowls and top with your favorite cheese, blue corn chips for color and hot sauce for another layer of flavorful heat. 

Share with us: How do YOU say goodbye to winter? 

Comfort Food: Avocado-Tuna Salad & Giveaway

Growing up in the Dominican Republic, our backyard had various fruit trees, including two Avocado trees. Two gorgeous, plentiful trees that gifted us every season with plump avocados, which we consumed day and night; shared with family and friends; and even sadly, some fell to the ground and the birds enjoyed them since we sometimes could not keep up.

And now on Martha's Vineyard, our current home, Avocado trees aren't really the norm. Actually, they don't exists in the Northeast at all (for all I know). And having to buy avocados at the local Stop & Shop isn't my number one preferred method, since they aren't the best varieties or condition. This is were SoCal Avocados comes in. When Virtual Potluck was offered the opportunity to work with this small avocado ranch, we jumped on the occasion! It was fantastic to work with a small operation, where we knew exactly where our avocados where coming from (Tierra Rejada Ranch in Northern California). The personal attention and customer service they provide reflects on the care they give each of their orders.

SoCal Avocados offers an Avocado of the Month Club, were you receive 20 avocados each month for a mere $30! Isn't that amazing? Having fresh avocados every month, no matter where you live!If you'd like more information about SoCal Avocados, like them on Facebook or follow them on Twitter.



So, what was in the box? 12 gorgeous avocados, ready to ripen. Did you know Avocados ripen only after they are picked? The great thing is that with such a big quantity of avocados, you can time the ripening by either freezing them or placing them in the fridge to slow the process. Want to have them ripen quicker? Place in proximity to apples or bananas, which aid avocados in their ripening process. Some of the varieties offered by SoCal Avocados: Bacon, Fuerte, Pinkerton, and Hass. Each avocado has a specific flavor and texture, with my favorite being the Fuerte, a smooth and creamy fruit that with a pinch of salt comes to life.

Today I am sharing with you my ultimate comfort food. No, it's not tomato soup & grilled cheese, but tuna salad over hot jasmine rice. I don't know how or when I started to love this combination, but it has become my go to dish to make when I'm cooking for myself or want a quick and comforting meal.

Avocado-Tuna Salad

Makes 3/4 cup 

1 can tuna, drained

1 medium avocado, roughly chopped

1 tablespoon olive oil

1 tablespoon sour cream

juice of half a lime

to taste: salt, pepper, red chili flakes

1. Fluff tuna in a small bowl. Reserve.
2. Puree avocado, olive oil, sour cream and lime with an immersion blender (or regular blender). 
3. Mix avocado puree with tuna, adding as much avocado as you like. 
4. Taste and season. Add enough red chili flakes if you like heat. 

 Uses for this Avocado-Tuna Salad

• Top jasmine rice for a comforting lunch
• Make sandwiches
• Serve alongside greens salad: lettuce, tomatoes, cucumbers
• Use as a dip with chips or fried tortillas
  

For more recipes, ideas, and avocado uses, head on over to Miss in the Kitchen, our Avocado Host!
 

Avocado Giveaway!! One reader will win a variety box of twelve (12) SoCal fresh avocados of the available varieties. 

To enter, visit SoCal Avocados and comment telling me which avocado variety you'd love to try the most. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by SoCal Avocados. The contest ends Saturday, February 25, 2012 at 11:59 pm Eastern. The winner will be announced on Sunday, February 26th.