Winter Squash Soup With Roasted Pumpkin Seeds and a Delightful Fruit Chaser

My husband made a delicious Squash Soup with Roasted Pumpkin Seeds over the Holidays, but the real star of the show for me, was a lovely simple salad of sliced oranges and pomegranate seeds, (aka arils, a new word for me :o), that we served afterwards. It really freshened up our taste buds for the next round of yumminess.





What winter soups and fruits do you enjoy, that wake up your taste buds too?

Thank you so much, and for a quick winter fruit fix, Honeycrisp Apples are in season.

Happy Wednesday!

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BEEF BARLEY PASTA SOUP

It's cold over most of the country today and I thought you might like some soup to warm you up.

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

• Over low heat melt the butter.
• Stir in carrots and saute until soft. 
• Add onions and garlic sauteing until fragrant.
• Dredge beef pieces in flour.
• Add beef to pan and saute' until beef pieces are browned.
• Add the wine and simmer 10-15 minutes. 
• Add the tomatoes and broth. Stir well and simmer 1 hour or more.
• Add the barley  during the last hour and simmer slow.
• Add the pasta during the last 15 minutes. 
• Enjoy with some fresh baked crusty bread.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

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