Great Soup for the Fall

Butternut squash is one of my fall favorites. I created this recipe from a group of butternut squash recipes. I really like the flavor of the roasted onion, garlic and squash. This soup makes a great side dish for dinner or main course for lunch. I like making a double batch and freezing it by the quart. The quart is just enough soup for my husband and I for lunch on a cold weekend. I will also take one out of the freezer and give it away to someone who needs a quick meal.

I learned something about low sodium chicken broth the other day.I looked at all the canned and boxed chicken broth labels. I compared the amounts of sodium in the ones labeled low or less sodium and the regular versions in each brand. Some brands versions of low or less sodium had more sodium in them than the regular version of another brand.So, if you care about sodium intake, look at all the labels!
Here is the soup recipe for today!

Roasted Onion and Squash Soup
1 ¾ lb. butternut squash, roasted until soft
1 large onion, peeled and quartered
3-6 garlic cloves
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon red curry paste
dash cayenne pepper
5 cups chicken broth (low sodium)
1 bay leaf

1. Place squash cut side down in a greased baking pan. Place one onion and 3-6 cloves of garlic on the baking pan. Bake, uncovered, at 400 degrees F for 20 minutes or until tender. Take onion and garlic out. Bake squash an additional 20-30 minutes until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through.
Use below recipe for topping.
In a large

CILANTRO CREAM TOPPING:

1/2 cup sour cream
1/4 cup milk or cream
1/4 cup minced fresh cilantro or
parsley

It's 5:30 and no dinner!

Sometimes this happens to me, even though I have meals in the freezer. Fortunately, I also usually put some cooked meat in the freezer for days such as tonight. Between all morning with my Mom at the Dr., then helping a friend...ok, we were mostly visiting, but we did accomplish an important task, then transporting my daughter from school to home, I was finally free at 5:30 to cook! Here's what I came up with:

Chicken and Vegetable Soup
2 C cooked diced chicken (found in freezer)
2 Quarts frozen Chicken Broth (homemade)
2 C Boiling Water
1 large onion, diced
4 garlic cloves. Minced
4 medium carrots, sliced
1 small zucchini, sliced
3 T fresh parsley, minced
1 T dry basil
1 t dry thyme
¼ t black pepper
1 shake red pepper flakes
1 can white beans, drained and rinsed
½ C dry pasta (left over in the cupboard)
Salt as desired

Get out soup pot and sauté pan.
Place frozen broth and water in soup pan, turn to medium and defrost.
Place 2 T Olive oil in sauté pan and place onion in. Stir and add garlic. I sprinkled ½ teaspoon kosher salt over the mixture at this point.
When onion is becoming clear, place mixture in soup pot.
Saute carrots and zucchini for 7 minutes then place in soup pot.
By now broth is boiling and it’s time to add the spices.
Add the pasta and beans.
Keep the broth at a light boil.
The soup is done when the pasta is al dente.
Turn the stove to warm and serve!
Serve with roasted garlic bread, which I had left over from the night before…..we dip it into balsamic vinegar and extra virgin olive oil..YUM!

Honestly, we were eating by 6:30pm!

Time to make Soup!

The weather is getting cold in the Northwest United States and I have made several soups for my family already! We are experiencing the gorgeous sunny fall days we often get in the Inland Northwest.Before I go out to enjoy this day, I am going to give you some recipes. This first recipe I usually use Italian Sausage for it's wonderful flavor. If you make this you can make several at a time and put some in the freezer for later. This recipe indicates that.If you want to eat it right away, you can saute the vegetables before adding them to the pot or Slow Cooker. I usually make my own broth, but I put a can in the recipe so you will know how much you need. If it seems too thick you can always add water or more broth.


Pasta E Fagioli Soup (bag or container for Crock Pot)

1 lb ground meat or Italian Sausage, cooked and drained
1 C diced onion
1 C diced or sliced carrot
1 C celery, chopped
2 C diced tomatoes, undrained
1 C kidney beans, drained
1 C garbanzo beans, drained
2 t Italian seasoning
3 cloves garlic minced
¼ C chopped parsley
3 drops Tabasco sauce
1 C marinara sauce
8 oz pasta
1 49.5 oz can of beef broth (Take Home)
Place pasta in small bags.
Place all ingredients in individual’s bag or container except beef broth.
Freeze
Later if cooked from frozen:
Thaw and place into crock pot with can of broth.
Cook on low for 7-8 hours or on high for 4-5 hours.
Place pasta in crock pot the last 30 minutes, or cook separately and add when ready to serve.
In our house this recipe is served with soft hot bread sticks or sourdough bread, with a small dish of olive oil and balsamic vinegar to dip it into. We sprinkle fresh romano or parmesan cheese on the top of the hot soup have a red wine for the adults and an Italian soda for the children.


This second recipe is tonight's dinner. It is my own recipe, but is always adapted to the vegetables I have on hand. You can substitute any vegetables for celery, leak, mushrooms, spinach, green beans, zucchini or others. Use your imagination! I happened to have kale, basil, thyme, and parsley from the garden, a turnip which was given to me, and corn out of someone else's garden.

Lentil Soup

6 C chicken stock
1 (500 g) bags lentils, thoroughly washed and drained
1 C chopped cooked chicken or ground meat
4 garlic cloves, minced
1 large onions, diced
1 large red pepper, diced
2 carrots, diced
2 Cups corn, cut from cob or frozen
½ Cup kale, chopped
½ C diced turnip
2 medium tomatoes, diced
¼ cup fresh parsley, chopped
1 chili pepper, deseeded, minced (pick one that has the heat you enjoy)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dry thyme
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
shaved parmesan cheese
1 C cut prosciutto, ham, or bacon, if wanted

Add stock, lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
Once boiling, reduce to a simmer and cover.
This is where I start to chop up vegetables and add as each vegetable is prepared.
Add meat.
Wait until the lentils are fully cooked to add the tomatoes and tomato paste.
At this time add parsley, oregano and basil, and then simmer for another 10 minutes.
If the soup dries out add hot water.
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.