Acorn Squash Soup

This is the time of year to enjoy winter squashes.  This recipe calls for acorn squash, but any winter squash would work.  I got this recipe from my brother, and it's quick, easy, and delicious!

Acorn Squash Soup

3 cups mashed, cooked acorn squash (about one medium squash)

1 small onion, chopped

1/4 cup chopped celery

2 tablespoons butter

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder (or more if you like spicier soup)

dash cayenne pepper (or more)

2 cups chicken broth

12 oz fat-free half and half

4 oz cream cheese, softened

salt and pepper to taste

Cook and mash acorn squash. One method: microwave the full, uncut squash on high for 5 minutes. Cut in half, remove seeds and strings with large spoon. Place halves face down on plate, microwave 6-8 minutes more (or until you see it wilt). Let cool, scoop out squash. Mash to smooth consistency with a hand mixer. Set aside.

In a large saucepan, saute celery and onion in butter. Stir in bouillon, dill, curry, and cayenne pepper until blended. Gradually add broth, half and half, and softened cream cheese. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through, stirring constantly.

In a blender, process soup in batches until smooth. Or use an immersion blender.  Pour into bowls and serve immediately, or return to pot to keep warm (stir frequently-it will bake onto the pot easily.).  Garnish each bowl with crumbled bacon--optional.





Turkey Leftovers--Turkey Soup

If your family is like mine, the turkey leftovers are the best part of the week after Thanksgiving.

I always cook an extra turkey--it's inexpensive and cooked turkey can be used in any recipe that uses cooked chicken. 

Tonight we ate this soup, a perfect end to a cold Montana day. Yum!

Mediterranean Chicken, Bean & Pasta Soup

2 tsp olive oil
1 large green onion (or a couple of smaller ones), minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken (or turkey!)
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes)--tonight I used some leftover wild rice in place of pasta
1/4 cup finely chopped fresh parsley--I used 2 Tablespoons dehydrated parsley
8 fresh basil leaves, thinly sliced-I used a scant teaspoon dried basil
Grated Parmesan cheese

Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.

Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes (I just added my pre-cooked leftover rice at this point). If you are using dried parsley and basil, add for the final 5 minutes.  If you are using fresh, add at the end.

Garnish with grated Parmesan cheese. Serve.

Serves 6 to 8.

Minestrone Soup

Fall has made herself known. Hearty soups and crusty breads are on the menu in our homes. This soup was served at the Womens' Broadcast in September. I will make this soup several times throughout the winter. It is so healthy and filling. I even have one more zucchini from my garden to use in the next batch. Enjoy!

Minestrone Soup

Remove casing, break up and fry 3 Johnsonville sweet italian sausage, or use sausage of your choice.

Simmer on low heat:
32 oz diced or crushed tomatoes
3 Tb tomato paste
1 1/2 cup SHREDDED cabbage
1 tsp dried basil
1/2 tsp thyme
2 tsp sugar
1 tsp salt

Dice and cook in water until tender:
1 cup carrots
1 med onion
1 cup celery

In a separate pan, cook 1 1/4 cup pasta.

Add to tomato mixture:
16 oz kidney beans
16 oz cannelini beans

When pasta and vegetables are cooked, add all of the ingredients together in one large pan, adjusting the thickness of the soup with the vegetable broth and with the pasta water, if necessary.
Add:
3 cups diced zucchini

Cook on medium heat until heated through. Serve with Parmesan cheese grated on each bowlful.

Soup Recipes

These recipes were served at our meal before the

Women's Broadcast.

HEARTY CHICKEN NOODLE SOUP

2 tsps. chicken soup base

3 cups chicken soup stock

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

1 can (about 10 ounces) cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

Roux

2 cups cooked diced chicken

2 1/2 ounces (aout 4 cups) cooked noodles

salt and pepper to taste
Heat chicken soup base and stock together.Add carrots, celery, and onions, and simmeruntil vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper, and taste to correctseasonings. Makes about 2 1/2 quarts, or10 one-cup servings.
recipe from Lion House Recipes

Black Bean Pumpkin Soup

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
3 to 4 tablespoons lime juice (optional)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds
Preparation:In a food processor coarsely pureé beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add lime juice and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Paula Deen's Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.