Butternut Squash Soup

This was my first attempt at butternut squash soup, and I was pretty pleased with it!

Butternut Squash Soup

1 medium butternut squash, halved lengthwise and seeded
1 large sweet potato, peeled and rough-chopped
1 cup baby carrots
1 large onion, rough-chopped
1 stalk celery, peeled to remove the stringy bits
32 oz chicken broth
1 tsp cinnamon
1 tsp nutmeg
2 tsp curry powder
Cayenne pepper, to taste
Salt and pepper, to taste
1/2 cup half-and-half
Sour cream, shredded Parmesan, and bacon crumbles, for garnish

Roast the butternut squash in a 400 degree oven, uncovered, flesh side up, for 30-45 minutes, or until fork tender.  You can also microwave the squash flesh side down on a plate with a few tsp of water for 6-7 minutes each half, to speed up the process. Let cool.

In a soup pot, place sweet potato, carrots, onion, and celery.  Pour in chicken broth until veggies are covered.  Simmer on medium heat until veggies are tender, approximately 20 minutes. 

Scoop out the flesh from the squash and add to the pot, with the remainder of the chicken broth.  Add spices and simmer 15 minutes. 

Use an emulsion blender to puree the soup in the pot, or remove from saucepan and use a stand blender if necessary.  Place soup back in the pot and add half and half.  Season with more spices if needed. 

Serve in bowls with a dollop of sour cream, bacon crumbles, and shredded Parmesan cheese.  I served with a slice of garlic Parmesan cheese toast.

Warm Your Soul Tuscan Soup

My husband actually asked for this soup again! I think that makes it a winner. I found this recipe on my meal planning site cozi.com, and modified slightly. I recommend that site also if you want to consolidate to do lists, shopping lists, meal planning, and family calendars.

Warm Your Soul Tuscan Soup

1 lb Italian sausage
32 oz chicken broth
1 can evaporated milk
2 tbsp Italian seasoning
1 tbsp garlic powder
1 medium onion, diced
3 cups diced red potatoes, skin on
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
2 cups chopped kale
Shredded Parmesan cheese, for garnish

Brown Italian sausage over medium heat, breaking up into small pieces as it browns. Pour broth, evaporated milk, onion, potatoes, and seasonings in crock pot.  Add browned sausage. Cook on low heat 6-8 hours. During last 20 minutes, add kale and grated Parmesan cheese. Serve topped with a spoonful of shredded Parmesan.

Clam Chowder

This is the BEST recipe I've found for clam chowder.  Don't leave out the red wine vinegar.  It really makes the flavors POP!  I was skeptical at first, but this is really great. I have modified this to my taste, but the original recipe link (or close to) is at the bottom.

 

Clam Chowder

1 cup onion, finely chopped
1 cup celery, finely diced

1 cup carrots, finely diced
2 cups finely diced potatoes (I leave skins on)

1-2 cups chicken broth
4 (6 1/2 ounce) cans minced clams, and juice (less if you don't like as many clams)
3 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
salt & pepper to taste

Chop vegetables and put in large soup pot.  Drain clam juice over chopped vegetables.  Set clams aside.  Pour chicken broth over veggies, enough to cover.  Simmer over medium-low heat until tender (about 15 minutes).


While veggies are simmering, melt butter over medium-low heat in a 2 quart saucepan.  Whisk in flour until smooth.  Slowly add half-and-half, whisking the entire time to keep smooth and lump free.  Continue stirring and heating until mixture is thickened and smooth (about 10 minutes).

Add cream mixture to veggies/broth in soup pot, reducing heat to low.  Add red wine vinegar, clams, and salt and pepper to taste.  (Usually with the broth, salt is not needed).  Heat through, but do not boil again. 


I also like to add leftover salmon/steelhead, scallops, shrimp, and any other seafood to make a seafood chowder.  If adding other seafood, you can reduce the amount of clams needed.


Original Recipe:  Clam Chowder

Chicken Noodle Soup

Chicken Noodle Soup

1 rotisserie chicken carcass (or turkey from thanksgiving) with enough meat left on it for soup (usually about 1/2 eaten)
2 bay leaves
2 lemons, halved
6-8 stalks chopped celery
6-8 carrots, peeled and sliced
1 medium onion, diced
Chicken flavored bullion (to taste)
Pepper (to taste)
1/4 tsp nutmeg
1/4 tsp cinnamon
1 batch of homemade noodles (I found a good tutorial here: Egg Noodles)

Place chicken carcass in a large stockpot with bay leaves.  Squeeze lemon into pot and place lemon halves in with chicken.  Cover with water and heat on medium until boiling.  Simmer until meat is falling off bones and broth is golden brown in color, approximately 2 hours.  Add more water as needed.  Meanwhile, chop veggies and make noodles.

Once the chicken is done simmering, remove stockpot from stove and strain over a bowl/pot, reserving all broth.  Leave chicken to cool in strainer and add broth back to stockpot.  Add veggies to pot with broth and return to medium heat, adding water to cover veggies if needed.

Once chicken is cool enough to touch, separate bones from meat.  Discard bones, lemon halves, and bay leaves.  Place the chicken meat back into the stockpot with the veggies, adding more water as needed.

Simmer soup on medium-low heat until veggies are crisp-tender, or about 20 minutes, adding pepper and chicken bullion to taste. Add cinnamon and nutmeg.

Once veggies are nearly done, turn the heat up to medium-high until the soup is at a boil.  Add noodles by handfuls, and cook for 10 minutes, or until tender.

Serve with homemade bread or rolls!  My favorite homemade bread recipe is this one:  Grandmother Bread

 

Brats and Beer Cheddar Chowder

We had this tonight for football Sunday.  I'd never made it before, but everyone seemed to like it.  I modified it slightly from the original, but the link is at the bottom if anyone wants it.

Brats and Beer Cheddar Chowder

2 large yukon gold potatoes, unpeeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup shredded carrot, 1 medium
3 large shallots, chopped
1 garlic clove, minced
1 (14 ounce) can vegetable broth, can sub chicken broth
1/3 cup flour
1 cup light cream, can sub whole milk
1 teaspoon caraway seed, crushed
1/4 teaspoon black pepper
16 ounces sharp cheddar cheese, grated
1 tablespoon spicy brown mustard
2 teaspoons horseradish
4 -5 cooked bratwursts, halved lengthwise and sliced
12 ounces beer, plus
1 cup beer

Directions:

1. In a small skillet, brown in pan with just a bit of oil, then add 1 cup beer and simmer til done.
2. Remove brats from beer, cut lengthwise, and slice.  Set aside, and reserve beer (see * below).

3. Meanwhile, in a large saucepan, heat the butter over medium heat.
4. Add potatoes, onion, carrot and shallots; reduce heat to medium-low.
5. Cook, stirring frequently, for about 10-15 minutes, or until potatoes soften, and onion is very soft and golden brown. Add garlic during last 5 minutes.
6. Stir flour into potato onion mixture until dissolved.  Stir in broth.
7. Add milk, caraway seeds, and pepper. Cook over medium heat 20-30 minutes, or until thickened and vegetables are soft, stirring frequently.
8. Gradually stir in cheese, mustard and horseradish, reduce heat to low.
9. Cook and stir until cheese melts, but do not boil.
10. Stir in brats, and 12 oz. beer.
11. Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
12. Garnish with additional shredded cheese, paprika, and/or a sprinkle of cayenne if desired.

 

Original Recipe:

Brats and Beer Cheddar Chowder