Archive for the ‘soup recipe’ Category

Roasted Butternut Squash Soup

If BUTTERNUT SQUASH SOUP isn’t the most delicious soup ever, I don’t know what is. We are enjoying it here this week.

Begin with a butternut squash.
PEELING is the main work. Start with a good mood.
HALVE the squash.
SCOOP out seeds.
DICE the squash into neat little 3/4″ cubes. You should have about 4-1/2 cups, which will give you just the right amount of cooked squash for the recipe that’s coming in the next post.

Preheat oven to 375 degrees.

In an ovenproof skillet (no plastic handles, please), melt 3 T. of unsalted butter. Add diced squash and a little salt & pepper.

SAUTÉ until squash begins to turn slightly brown. Place pan in oven and ROAST squash for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly.

PUREE in food processor or MASH with potato masher or ricer. Yields 1-1/2 cups cooked squash. Set aside.

The hardest part is done. Your house smells fabulous!

HEAT 2 T olive oil in large saucepan or soup pot.


1/2 cup diced onion,
1/4 cup diced celery,
1/4 cup diced carrot
and 1 cinnamon stick.

SAUTÉ until soft but not brown,
about 10 minutes.

SEASON with sea salt & pepper.


32 ozs. chicken broth
and 1/2 teas. curry

Bring to a boil;
simmer for several minutes.

STIR in  1-1/2 cups of mashed, cooked squash
Stir until smooth.

SIMMER gently to let the flavors meld,
about 15 minutes.
DISCARD the cinnamon stick.

PURÉE the soup until smooth,
either in a traditional blender
or a Cuisinart or right in the pot with an immersion blender.

ADD 1/2 cup of half-and-half
and 1 T sherry (optional).

Adjust seasoning with salt & pepper to taste.
Ladle into serving bowls.

GARNISH with a dollop or swirl of plain low-fat yogurt.

Idea: Make and freeze the base a month before Thanksgiving, finish the recipe a day or two beforehand and warm it in a crockpot on the holiday!

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I took this to care group last week. Sorry I didn’t think to get a photo until we were almost at the bottom of the pot. This one is even better the second time around. See note at end of post.

Serves 4.

Heat 2 tablespoons olive oil in a medium pot over medium-high heat.

Season 2 skinless, boneless chicken thighs with salt; add to pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce heat to low and let oil cool for 1 minute; add 3 large garlic cloves, minced. Cook, stirring often, 30–60 seconds. Add 1-1/2 tablespoons ground cumin2 tablespoons tomato paste and 3/4 teaspoon crushed red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with 2 bay leaves and 4 cups low-sodium chicken broth. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

Transfer chicken to a plate. Add 2 15-ounce cans chickpeas (rinsed and drained) to pot; bring to a simmer and cook for 5 minutes. Meanwhile, shred chicken; add to stew. Add 1/2 cup chopped drained roasted red peppers (from a jar). Stir in 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired.

(OPTIONAL, to thicken: At this point, I removed a ladle or two of broth from the pot and whisked it together with 1/3 cup of flour, then returned the mixture to the cooking pot.)

Serving suggestion: Place handful of 1″ bread cubes in bottom of mug or soup bowl and ladle soup over. Garnish with parsley.

Adapted from a recipe at epicurious. com.

Note: This soup/stew (depending on how much you thicken it) was even better the second time around. I took this to care group last Thursday and everyone enjoyed it, BUT it had a bit of a “bite” to it. I was glad I’d cut the cumin down from the original recipe. However, when I reheated the leftovers on Saturday, it was just right.

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Seafood Chowder

AS I TYPE I am eating seafood chowder I made earlier in the week, the recipe for which I promised (on Twitter) to post. There’s a story that goes along with it. I came to make the chowder because I had leftover fish from a care group meeting. I heard someone say they never make fish because they don’t know what to do with it. Like lots of people. Like me.

My fish repertoire is tiny. And I think any girl (or boy) who grew up as close to the Atlantic Ocean as I did ought to know how to make a piece of fish. But alas, but childhood exposure was mainly frozen fish sticks, every Friday. Religiously.

I decided the following week, since we’d be meeting at my house, to bake the simplest fish, unbreaded and only lightly seasoned, and serve it with lemon slices. Nobody was forced to eat it – there were plenty of other things there – but it went over well. I baked an extra two tilapia, just in case of I don’t know what, and that’s exactly how many were left over. So I went hunting for a seafood soup and adapted it to my purposes.

Into a deep pot over medium heat, put:

1 tablespoon vegetable oil or extra-virgin olive oil
2 tablespoons butter (I always cook with unsalted)


2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried

Season with:

Freshly ground black pepper
1 tablespoon Old Bay seasoning blend

Saute 5 minutes.
Sprinkle in:

3 tablespoons all-purpose flour

Cook, stirring, 2 minutes.
Stir in:

2 cups vegetable or chicken stock or broth

Stir in:

1 quart whole milk (I used 2%)

Bring just to a slight bubble.
Stir in:

3 cups corn kernels, either scraped fresh from the cob or frozen (I used the last of the corn I put up last September.)
8 ounces cooked lump crab meat (I also tossed in the leftover tilapia, broken into chunks)

Simmer 5 minutes.
Taste test. You can add a dash of hot cayenne pepper sauce, if you like (I did not.).
Remove bay leaf. Serve in bread bowls or in soup bowls. Top with sliced scallions and oyster crackers.

Adapted from Rachael Ray’s “Corn and Crab Chowder.”
Basically, the recipe is Rachael Ray’s. The story is mine.

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Carrot Soup

THIS was absolutely delicious! I made it last night, using carrots I bought with good intentions over a week ago. (Alas, they were not “young carrots” as called for in the recipe, but the end result was still wonderful.)

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pound young carrots, peeled and cut into 1/4-inch-thick rounds
  • 1 small onion, chopped
  • 1 leek, white part only, split lengthwise, washed well, and chopped
  • 4-1/2 cups water
  • 1/4 cup long grain rice
  • 2-1/2 teaspoons salt or more to taste
  • Freshly ground black pepper to taste
  • 2 cups chicken or veal broth
  1. In a pot, melt the butter over medium-high heat, then reduce the heat to very low. Add the carrots, onion, and leek, and cook, covered, stirring occasionally, until semisoft, about 20 minutes.
  2. Add the water, rice, and salt and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. To puree, either transfer the soup to a blender or use an immersion blender.
  4. Return to pot. Add the broth and heat over medium heat for 20 minutes. Add some black pepper and serve hot with croûtons, if you have some.

Check out other recipe posts HERE.

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FORGET whatever negative notions you may have about mushroom soup, such as….that it comes in a can and is only useful in casseroles. I picked up recipe in soup class last year. There is no word to describe it, but, believe me, at the end of a long, hard day one spoonful of THIS will ease your woes. :-)

Makes 4 servings.

12 ozs. fresh sliced mushrooms
2 cups onion, chopped
4 T butter
3 T flour
1 cup milk
1 t dried dill
1 T Hungarian paprika (that’s the sweet paprika)
1 T Tamari (a soy sauce, more flavorful)
2 cups water
1 t salt
1/2 t black pepper
2 t lemon juice
1/4 c fresh parsley, chopped
1/2 c sour cream

Melt 2 T of butter in a large skillet. Add the onions and sauté for 3 minutes. Add mushrooms, dill, 1/2 cup of water, tamari and paprika. Cover and simmer 15 minutes.

Melt remaining 2 T butter in a large saucepan or soup pot. Whisk in flour and cook, whisking a few minutes. Add milk. Cook, stirring frequently, over low heat, about 10 minutes or until thick.

Stir in mushroom mixture, remaining 1-1/2 cups of water, salt, pepper, lemon juice, parsley and sour cream. Cover and simmer for 10-15 minutes. Remove from heat and allow to stand for 10-15 minutes for flavors to blend before serving.

Don’t you just love the smell of a house when someone is cooking?

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This is an adaptation of a soup recipe that was given to me just last week. We loved it!

1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can diced, peeled tomatoes
1 (14 ounce) can Rotel tomatoes with green peppers and chilies
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1-1/2 teaspoons fresh cilantro (or 1/2 teaspoon dried cilantro)

In a large pot over medium heat, combine turkey, broth, canned tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Serve with CORNBREAD! This soup has a bit of a bite to it – not a lot – but cornbread makes a perfect match for it. An easy meal. :-)

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This is a basic potato soup. Variations follow.

I do this whole recipe in my soup pot.
Sauté 6 slices of bacon. Remove bacon from pan and set aside.
Sauté in the bacon drippings:

1/2 cup chopped onions
1/2 cup chopped celery
6 cups raw diced potatoes

Allow onions and celery to get transparent, but do not brown.

1 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup water

(Okay, it’s not part of the recipe, but go ahead and shake some garlic powder or garlic salt over it all.) :-)

Simmer until potatoes are done. Crumble the bacon (if you have not eaten it) and add to pot. Also, 1-1/2 quarts of milk.* Heat to just below the boiling point. Float 4 tablespoons of butter or margarine on top. Cover and let stand 30 minutes before serving. You might like to reheat a bit first. If too thick, add more milk.

*For a thick, rich texture, use cream or half-and-half. I think it tastes just as great with 2% or even 1% milk.

For Potato & Ham Soup, add 1-1/2 cups of diced cooked ham.
For Corn Chowder, decrease potatoes to 1-1/2 cups and add one medium can of creamed corn.
For Fish Chowder, add cooked, flaked mild white fish (leftover from dinner a night or two earlier)
For Vegetable Chowder, sauté and add 2 cups shredded cabbage, 1 cup sliced carrots and 1/4 cup chopped green pepper.
For Clam Chowder (New England style), add liquid from 2 cans of minced clams at same time as you add the water. Later, add the minced clams along with the crumbled bacon.

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