Butternut Squash and Leek Soup

Yum, Yum, Yum, Yum…Yum. Eating healthy never tasted so good. Were we just starving last night or was this a great combination? I’ll try it again next week and see. It began with a goal of healthy meal planning. After a season of not going to the grocery store on a regular basis with a 6 day meal plan, I am determined to get back on track. 1 beef, 1 pork, 1 chicken, 1 fish and 2 veggie meals. This was supposed to be one of my veggie meals but I forgot to replace the chicken stock with vegetable stock. So close… The original recipes of Butternut Squash and Leek Soup and Roasted Cauliflower called for fresh thyme. But as I searched my refrigerator I realized that I only had rosemary. So good – I’ll always use rosemary in the future. And I got double duty out of my rosemary by using it to infuse the soup and then chopping it up and including it in the Roasted Cauliflower.

Butternut Squash and Leek Soup
(adapted from Food and Wine Magazine)

4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped (I only had one large leek, so I added a sweet onion, chopped)
3 fresh rosemary sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth, or vegetable stock
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives (optional)

Directions
Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and rosemary and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the rosemary sprigs after about 20 minutes and reserve for the Roasted Cauliflower.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream and 1 teaspoon chives


To Make Ahead
The recipe can be prepared through Step Three up to 2 days ahead. Reheat the soup before proceeding.

Creamy Carrot Soup with Scallions and Poppy Seeds

12 servings

2 T butter
3 T extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 t poppy seeds
1/2 c heavy cream
1/2 c milk
Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Make Ahead - The carrot soup can be refrigerated overnight. Reheat gently.

Italian Wedding Soup

(Source: The Brown Eyed Baker - http://www.browneyedbaker.com)

I have always wanted to try to make this soup. This one sounds like a great recipe. I'll let you know how it goes after I try it.

Meatballs:
1 lb. ground beef
1 small onion, grated
4 T. grated parmesan cheese
1 tsp. salt
2 T. bread crumbs
1 tsp. dried basil
1.5 tsp. dried parsley
2 egg whites

Combine all ingredients and shape into small (1/2″) meatballs. I refrigerated mine for a few hours and it helped to set the shape so they didn’t fall apart in the soup.

Shredded chicken:
Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water. Bring to a boil and boil until completely cooked. Shred chicken and set aside. Empty water from stockpot.

Soup:
2 T. butter
1 small onion, diced
1/2 c. sliced carrots (approximately 2 carrots)
1/2 c. sliced celery (approximately 2 stalks)
1 clove minced garlic
12 c. chicken broth
Salt & pepper to taste
3/4 c. acini di pepi or other small pasta (I used orzo because we had it in the house)
8 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft.

Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.

Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.

Great with grated Parmesan or Romano cheese sprinkled on top.

Caramelized Onion and Mushroom Soup

3 Tbs. olive oil
1 lb. yellow onions, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
1/4 cup plus 1 Tbs. Marsala wine
1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
1 bay leaf
7 cups low-sodium chicken stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
6 oz. Gruyère cheese, shredded

Directions:
In a 5 1/2-quart Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25 to 30 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Add the 1/4 cup Marsala and cook until evaporated, about 2 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.

Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine. Preheat a broiler. Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.

Robin's Can It Be Soup

Robin says this is a weight watchers thing; 1 c = 1 point

2 cans diced tomatoes (the kind that has garlic and onion in them)
1 can Rotel (original)
1 can green beans
1 can black beans
1 can shoepeg white corn
1 can mixed vegetables
1 can minestrone soup (Campbell’s new harvest variety – not condensed)

No need to drain. Just combine them in a large pan and cook til it simmers – or in the crockpot. (Robin actually used all Hyvee brand stuff except the Rotel and the Campbell’s soup.) "I thought it tasted just fine. Cheap and easy – very good combination!"

Butternut Squash Apple Soup Recipe

1 butternut squash, cut in half with seed removed

pat of butter

1 yellow onion, chopped

1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 tart green apple, peeled, cored, chopped(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Preheat oven to 375. Lightly coat the cut side of the butternut squash with butter and place on a baking sheet cut side down. Roast in the oven for about 30 minutes or until a knife pierces the flesh easily. Cool enough to handle; then scoop out the flesh. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple, and broth. Bring to boil. Simmer for 10 minutes; add the squash and heat through. Puree. Add spices to taste.
Serves 4-6.

Winter Minestrone

Prep the vegetables a day ahead, and this soup will come together quickly just before guests arrive.

2 t olive oil
1/2 c chopped onion
1/2 t dried basil
1/2 t dried oregano
2 garlic cloves, minced
1 1/4 c cubed peeled acorn or butternut squash (about 1 midium)
3/4 c diced zucchini
1/2 c chopped carrot
1/2 c diced fennel
1 c water
1 (14 oz) can fat-free chicken broth
5 T no-salt-added tomato paste
1/4 c uncooked ditalini (very short tube-shaped psata)
2 12/ c shopped Swiss chard
1/2 c rihsed and drained canned Great Northern Beans
1/2 t freshly ground black pepper
2 T grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; saute 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); saute 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughy heated. Stir in pepper. Serve whith cheese. Yield: 6 servings

Calories 102; Fat 2.5 g

Golden Winter Soup

2 T butter
5 c cubed (1/2-inch) peeled butternut squash (about 1 1/2 lb)
2 c cubed (1/2-inch) peeled russet potato (about 12 oz)
1 t kosher salt
1/2 t freshly ground black pepper
2 c sliced leek (about 2 medium)
4 c fat-free, less-sodium chicken broth
1 c half-and-half
12 oz baguette, cut into 16 slices
3/4 c (3 oz) shredded Gruyere cheese
3 T chopped chives
Freshly grund black pepper (optional)

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Remove center piece of blender lid (to allow steam to escape). Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 c soup into each of 8 bowls; top each serving with about 1 t chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired. Yield: 8 servings.

Calories 329; Fat 10.9 g

Tuscan Soup

Ken and Jean came back from Italy raving about the food. Especially at a lovely bed and breakfast in Quarrata where they enjoyed Giuditta Vaiani's ...

Tuscan Soup

Minced onion
Garlic
Olive Oil
Savoy (cabbage)
Carrots
Potatoes
Celery
Tomato Sauce
Basil
Salt
Pepper
Zucchini

Brown an onion in olive oil with a smashed segment of garlic. Take the garlic out of the pot. Put vegetables in it starting from those needing longer cooking times (cabbage, carrots, etc) always stirring to make them cook properly. Add tomato sauce and a little water, salt and stir often by adding water from time to time. The secret is having the vegetables cooked in a bit (the least amount) of water so that you do not miss the flavor. When cooked you add some leaves of minced basil and serve by pouring into a dish on a slice of grilled break. Add some pepper if you want and olive oil. During the winter you take separately cooked beans, strain them and add them to the soup. Some of them not strained will be added directly in the dishes.

If you are ever travelling through Italy and looking for a lovely inn, you can reach Giuditta at abbonbri@alice.it or visit her website at www.abbonbri.it

Chicken Noodle Soup

1 qt. chicken stock
1 qt. water
1 whole chicken

3 carrots, sliced
4 stalks celery, chopped
1 onion, chopped
seasoning - salt, pepper, bay leaf, thyme, etc.

Cook all ingredients in large pot for at least one hour. Remove chicken and bay leaf (if used). Allow chicken to cool and remove bones, skin, etc. Refrigerate chicken and broth seperately. While the broth is cooling, prepare noodles. (See recipe below). When the broth is cold, skim off the layer of fat and add the chicken. Reheat and add the noodles. Cook till noodles are tender about 15 minutes and serve hot.

Noodles
(We like lots of noodles, so I usually double this recipe.)

1 egg
1/2 t salt
2 T milk
1 c milk

Combine all ingredients. Begin by working with a fork, then the back of a spoon, then dig in and use your hands. When all ingredients come together, remove from the bowl and knead about 10 times working in more flour till no longer sticky. Flour your work surface and roll out 1/2 of the dough as thin as possible. Turning over and adding flour as needed. Top with a nice coating of flour and roll up. Slice into desired thickness. Unroll the slices and spread out on a floured surface and allow to dry for at least an hour.

Italian Sausage Soup with Tortellini

OK, so while we're on the subject of soup, this one is my favorite...

1 lb. Italian sausage
1 C. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth
½ c. water
½ c. red wine or water
4 medium tomatoes, peeled, seeded, and chopped
1 ½ c. thinly sliced carrots
1 sp. Fresh minced basil
½ t. oregano
8 oz. tomato sauce
1 ½ c. zucchini, sliced
2 c. cheese-filled dry tortellini (tricolor)
1 green bell pepper, cut in chunks
Grated parmesan cheese

Remove sausage from casing, hen brown an stir in large Dutch over medium heat. Drain on paper towels. Sauté onions and garlic in 2 tablespoons sausage drippings until onions are soft. Add beef broth, ½ cup water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes. Skim fat from soup. Stir in zucchini, tortellini and peppers. Simmer 35 to 50 minutes, or until tortellini are tender. Serve with Parmesan cheese. Makes 8 servings.

Houlihan's Baked Potato Soup

And yet another request...Barb asked me to be sure to put this one on the blog...

Ingredients:
1 1/2 lbs. baking potatoes
1/4 lb. Butter 2 C. Yellow onion – diced
1/3 C. flour
5 C. Water
1/4 C. low sodium chicken base
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 C. heavy cream
1 C. milk
Salt -- to taste
White pepper -- to taste

Preparation: Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onions & sauté over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.

Kansas City Steak Soup

This one is a classic...

Kansas City Steak Soup

1 stick margarine
1 cup flour
2 (101/2oz.) cans beef bouillon
3 cups water
21/4 pounds ground beef
1 (1#) can tomatoes
2 lg onions, cut into large chunks
4 stalks celery
5 carrots, peeled and thick sliced
2 (10-oz pkg) mixed vegetables
1 1/2 tsp pepper

Melt margarine in large stock pot; add flour to make smooth paste; stir in bouillon and water and cook until slightly thickened. Saute ground beef; drain off grease; add to stock pot. Add remaining ingredients and bring to a boil; reduce heat and simmer until vegetables are done-about 30-45 min. The soup can be made ahead and reheated or frozen for later use.
Makes 5 quarts. Serves 10-12