Share the warmth of the season by opening your heart and home to family and friends with healthy holiday soups.
Beyond bringing the holiday spirit home with these delicious soup recipes, Princess House, respected for its quality, artfully designed cookware and home entertaining products, including stockpots ranging from 8-Qt. for everyday needs to 45-Qt. for larger gatherings, is lending a helping hand with the Share the Warmth campaign. The company is donating 600 stainless steel stockpots, backed by a lifetime warranty, to organizations that feed the hungry and help those in need, providing lasting, quality cookware that will assist with nourishing thousands of people for years to come.
Some of the donated cookware is featured in these recipes, created by the Food Network’s “Chopped” champion Chef Katsuji Tanabe. Find more recipes and quality cookware for all your holiday entertaining needs at princesshouse.com.
Share the Warmth with a Dinner Party
This holiday season is the perfect time to start a new tradition: a Share the Warmth dinner party that lets you share the joy of giving at home and with others during the holidays.
• Contact a local organization that feeds the hungry and helps those in need and request a list of food items needed this holiday season.
• When inviting guests, also give them the list of food items and ask them to bring a donation.
• Consider inviting a representative from the organization so they can share information about what they do and who they serve.
• Take the donated food items to the local organization, or if a representative joins the party, give the donated food items to the representative that evening.
• Repeat every year, and your Share the Warmth dinner party will soon become a holiday tradition cherished by all of your guests.
For more holiday recipes, visit princesshouse.com/sharethewarmth.
Autumn Stew
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 10
1/2 cup olive oil
2 small white onions, small diced
2 chile negros (dried pasilla chile peppers), finely chopped
2 poblano peppers, small diced
4 large garlic cloves, chopped
3 cups white beans, soaked overnight in cold water
8 quarts low-sodium chicken or turkey broth
1 large butternut squash, small diced
1 acorn squash, small diced
1 large sweet potato, medium diced
1 yam, medium diced
1/8 cup sea salt or kosher salt
3 cups leftover roasted turkey, dark and white meat, cubed
1/4 cup apple cider vinegar
1 tablespoon fresh thyme
3 leaves fresh sage
4 cups fresh mint, stemmed and chopped
In Princess Heritage Stainless Steel Classic 15-Qt. Stockpot, heat oil over medium-high heat. Add onion, pasilla and poblano peppers. Cook until onions just become translucent, about 3 minutes. Stir in garlic and cook until it becomes soft and fragrant, about 1 minute.
Add beans and enough broth to cover them. Cook until beans are soft, about 20 minutes. Stir in remaining vegetables and season to taste with salt. Allow to simmer until tender, about 15 minutes.
With a handheld immersion blender, do four quick pulses to blend some of the soup and vegetables to make soup a little creamy without additional fat or cream.
Add turkey; cook another 5 minutes. Drizzle in vinegar to help balance sweetness; season to taste with sea salt.
Serve stew with plenty of fresh herbs (thyme, sage and mint).
Roasted Butternut Squash Soup with Charred Vegetables
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6
1/2 cup chopped piloncillo
1 teaspoon ground cumin
3 cups large butternut squash, cubed and peeled
4 whole large carrots, unpeeled
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 chipotle pepper, chopped
2 quarts low-sodium vegetable stock
1/2 cup white corn kernels, washed
1/4 cup small diced Mexican squash
1 large jalapeno, stemmed, thinly sliced
3 fresh epazote leaves (or fresh coriander leaves if epazote is not available)
1 tablespoon kosher salt
1/4 cup toasted pepitas (pumpkin seeds)
Heat oven to 350 F.
In large mixing bowl combine piloncillo, cumin, butternut squash and whole carrots. Toss to evenly coat and place on large baking dish. Roast in oven for 30 minutes, or until golden brown.
Allow to cool slightly, reserving about 1/4 of roasted vegetables. Cube carrots into bite-size pieces. Set aside.
In Princess Heritage Stainless Steel Classic 8-Qt. stockpot, heat olive oil. Saute about half the garlic, chipotle pepper, remaining carrots and butternut squash, and vegetable stock. Simmer for 10 minutes.
Working in batches, transfer cooked stock and vegetables to blender and puree. When complete, return to stockpot to keep warm for serving.
Meanwhile, heat medium-sized skillet. Add corn, Mexican squash, jalapeno, epazote, remaining garlic and reserved butternut squash and carrots.
Quickly saute to lightly char (not burn) veggies. Keep watch and stir when needed for 3-5 minutes. Season to taste with salt.
To serve, divide soup among six bowls. Top off soup with charred vegetables. Garnish with toasted pepitas and a drizzle of olive oil.
