Curried Butternut and Pear Soup

I loved this version of butternut squash soup. I liked that it leaned more to the spicy side than the sweet. The recipe is taken from here.

Ingredients

• 2 lbs butternut squash (raw weight), about 1 large or 2 small
• 3 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root (I used bottled)
• 1 tablespoon curry powder
• 1 teaspoon salt (or less depending on saltiness of your broth)
• 4 cups broth (as always, I used my favorite vegetable broth concentrate)
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
• 1/2 cup whole milk, or half and half, or cream (I used milk

Directions

1. Prepare squash. Cut squash in half lengthwise, remove and discard seeds and stringy stuff. Roast at 350 degrees for 45 minutes, or until tender. You can alternately cook this in the microwave in a glass casserole dish with 1 inch of water at the bottom, for 10-15 minutes on high, until tender. Or, place it in a crock pot for 4-6 hours. When squash is tender scoop out flesh and reserve for soup.
2. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Add broth and bring to a boil. Stir in the pears and squash. Reduce heat and simmer about 30 minutes.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the milk. Reheat if needed.

Zuppa Toscana

My friend Becky pointed me to this recipe to help utilize the kale that came in my bountiful basket. My mom makes a similar soup with ham and spinach instead of sausage and kale. I reduced the meat in the original recipe. I ended up picking out almost every piece, but it gave the broth great flavor. I also increased the green ratio.

Original Recipe Yield 6 servings

Ingredients

• 8 oz Italian sausage ( original recipe calls for 16 oz package smoked sausage)
  
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 1 or 2 strips bacon (original called for 6--way way way too much)
  
• 1 1/2 teaspoons minced garlic
• 2-3 cups kale - washed, dried, and shredded
  
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Cooks sausage in heavy sauce pan until browned. Remove to paper towel to drain.
2. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
3. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Onion and Bacon Soup

Somehow I've got three giant bags of onions this month. This recipe was a good use for a few of them. From Everyday Food Magazine.

6 slices of bacon cut crosswise into 1 inch pieces
3 large yellow onions, halved and thinly slices lengthwise
4 cups of low sodium broth (I used my favorite vegetable broth concentrate)
baguette sliced 1 inch thick
grated gruyere or swiss cheese

In dutch oven cook bacon until crisp. Remove from pan, reserve 1 Tbsp of grease. Reduce heat to medium. Cook onions in grease stirring occasionally and scraping brown bits from the bottom with wooden spoon, until soft and brown, about 1 hour. Add broth, bring to a boil. Remove from heat.

Broil baguette slices with 1/4 cup of cheese each until bubbly and slightly browned. Top soup with baguette and serve immediately.

Eliza's Butternut

We've gotten a fair amount of winter squash in our co-op baskets lately, we've not been able to find many ways to eat it that are more than tolerable. My friend Eliza sent me this recipe that she claimed her family loves, but I gotta be honest, I was skeptical. Even up to the point that it was finished cooking and I tasted it (pre-adding the cheese), I thought, "this is not going to fly with my family." But you add the cheese, and wow, it is delicious! And everyone thought so. Not a complaint from Drew and Isaac about how I never make anything they like. Dave said, "This is so much better than any other squash you've made."

So, Eliza, thanks for getting me out of my comfort zone and for a great recipe.
Here it is exactly as she sent it with my notes in red.

Sometimes I add one or a couple of these;
shrimp
chicken
cinnamon
walnuts
bacon (we used bacon)
:)


Butternut squash soup

2lbs Butternut or acorn squash (I used 2 acorn)
1 Tablespoon Butter
2-3 apples (I like green ones, They stay together best) (I used Granny Smith, did not peel)
1 1/2 cup onion chopped
1/2 cup celery
1 bay leaf
2 tsp Curry pd
or 1 TB paste (I used green paste)
2-3 Garlic cloves
5 cups broth
1/8 tsp Salt
1/2 cup cheese (I like the sharper cheeses But any will do) (I used medium cheddar)
half the squash and scoop out the seeds. Salt and pepper both halves. To cook you can put in a glass dish upside down with a little water in the bottom. Cook in the oven at 350 for about an hour, or the micro, covered for 1/2 hour or when the thickest part is soft. (I like it a little more on the firm side, so when I add it to the soup it doesn't disintegrate) (I cooked mine in the crockpot on high for about 4 hours, next time I'd cook it a little less)
While that is cooking saute all the rest of the ingredients except the broth and bay leaf and cheese. Once they are fragrant (about 5-10 min) add the broth and the bay leaf. When the squash is done score it with a knife (in squares, so when you scoop it out it will come out in chunks) scoop it out and add it to the soup. cook for a few more minutes to thicken the soup.
cube the cheese and put in a bowl. (I like to add it to the bowls of soup individually, otherwise it makes a nice cheese mess)
Happy eating with delicious bread!

Tuscan Lentil Soup

This Tuscan Lentil Soup is nothing spectacular, but it's good, and every person in my family ate it, multiple bowls even. Therefore, it is going in the top 12.

Tortilla Soup

Both my mom and Aunt Cathy make this soup. I don't know whose recipe it was first, so I don't know where credit is due.

Blend until smooth:
15 oz can of tomatoes
1 clove garlic
1 medium onion
2 T. parsley

Pour tomato mixture into large saucepan and add:
4 c. chicken broth (I use low-sodium because the bacon makes it pretty salty too)
1/4 tsp sugar.

Simmer for 15 minutes.

Serve with:
Crumbled bacon
diced avocado
shredded cheese
tortillas warmed in a little bit of oil (or tortilla chips)

Corn Chowder

Recipe from Aunt Cheryl

I love this recipe because it is so fast and easy and my kids scarf if down.

3 C. frozen corn
1/4 chopped onion
1/2 C. water
1 1/2 tsp salt, divided
1/4 t. pepper
4 C. Milk
3 T. flour
2 T butter
1 egg lightly beaten

Combine corn, onion, water, 1/2 tsp salt. Bring to a boil. Reduce heat and simmer until corn is cooked. Add milk, 1 tsp salt, and pepper. In small pan melt butter and whisk in flour. Add to corn mixture. Stir until thick and bubbly (but not a full boil). Mix 1 c hot soup mixture with egg to temper it. Return to soup. Cook until heated through.

Beef and Barley Soup

Recipe from Liz's mom

1 lb hamburger, browned (or leftover roast or stew meat)
6 cups beef broth
1 qt tomatoes
2 potatoes, diced
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1/3 c. pearled barley
salt and pepper
1/2 tsp Italian seasoning

Combine and simmer until vegetables are tender.

White Bean Chicken Chili

Neisha brought this chili to playgroup once and it has become a favorite around here. I think I've made this more than any soup this winter.

A few things to note:

• Canned tomatillos are found in the Mexican section of the grocery store. I found them at Smith's.
• If you don't have coriander just skip it. You won't miss it.
• Just use frozen or canned corn. Who is making soup during fresh corn season?

I had a chicken breast to use up today, but next time I think I'm trying meatless. There is so much other good stuff who needs it?

Quick Pumpkin Soup

This soup is from my mom, who got it from Aunt Cheryl, who got it from a lady who, I am told, wanted, to devise a few meals that would require virtually no preparation.

1 can pumpkin or pumpkin pie mix (depending on whether you like it sweet or not, you can add pumpkin pie spice to taste if you are using the plain stuff)
1 can white beans
1 can coconut milk
1 can chicken broth
1 tsp sage

Mix, heat, and serve. If you want smoother soup, puree the beans before adding.

Black Bean Soup

2 cans (16 oz each) black beans, undrained
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice

Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.

Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.

Cook stirring occasionally for 25 to 30 minutes.

Serve with sour cream and tortilla chips. Garnish with cilantro.

Tomato Basil Soup

This is a great fast recipe. It's almost as easy as Campbell's, but a whole lot better.I only add butter if it tastes too acidic, and use dried basil in the winter. Serve with grilled cheese on whole wheat for a more filling meal (and a complete protein).

Creamy Wild Rice Soup

I made this Creamy Chicken and Wild Rice Soup from MelsKitchenCafe.com without the chicken and substituted veggie broth for the chicken broth (compensate for the chicken with extra veggies and rice). No one missed the chicken at all. It was very hearty and filling, and with the rice, almonds, and milk you easily have a complete protein.

Chicken and Wild Rice Soup
Printable Version

*Note: The vegetables in this soup are very adaptable. I usually use a combination of carrots, celery and corn and use the guideline of having 2 cups total of any number of combinations (i.e. only carrots and corn, carrots and celery, carrots, celery AND corn, you get the picture).

½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Mexican Chowder

1 can cream of chicken soup (okay, so this makes it not vegetarian, but it's close)
2 C. chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken or 1 can white beans

1 C. sour cream

In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.

(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)

Serve with tortilla chips and shredded cheese.