Roasted Butternut Squash Soup

I made this delicious Roasted Butternut Squash Soup for a dinner party not too long ago.  This  soup is great if you make it ahead too, which is exactly what I did the day before the dinner party.   The butternut squash, apples and onions get roasted in the oven and the honey glaze gives a wonderful caramelization.  I love how warm and comforting this soup is and it is perfect for winter.  Sorry I've been a slacker posting recipes these days - I have been hooked on Netflix watching Gossip Girl...LOL I know!  It is so addicting and I can't stop now.  Also I've been attending and hosting holiday parties so life is busy these days.  Enjoy!

 

Roasted Butternut Squash Soup

Printable Recipe

Ingredients

3 to 4 pounds butternut squash, halved and seeds removed (I used 2 squashes.)

4 tablespoons vegetable oil or olive oil

2 tablespoons honey

1 granny smith apple, peeled, cored and quartered

2 onions, quartered

32 ounces chicken stock

1 cup half and half (or heavy cream)

½ teaspoon nutmeg

1 ½ teaspoons salt

1 ½ teaspoons black pepper

Directions

Preheat oven to 425 degrees F.  Line a baking sheet with foil.

Place squash cut side up on baking sheet.  Place apples and onions on baking sheet.

In a small bowl, whisk oil and honey until combined. Brush squash, apples, and onions with the oil and honey mixture.

Roast in oven for about 50 minutes to 1 hour. 

When squash is cool enough to handle, scoop the flesh into a large pan (I used my dutch oven) with the apples and onions. 

Stir in chicken stock, nutmeg, salt and pepper.  Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 15 minutes.  

Reduce heat to low and slowly stir in cream or half and half.

Use a blender or food processor to puree the soup until smooth.   You may also use an immersion blender.  Season with additional salt and pepper if needed.

Serves 8.

Southwestern Style Chicken Soup

This Southwestern Style Chicken Soup is my new favorite soup (it used to be the lasagna soup, which is still a favorite btw) because it is so flavorful.  I love the lime and cilantro in the soup so I would not leave those out, especially the lime.  It is also a great way to use up any leftover cooked chicken.  Another plus is that this is a gluten free meal and it is healthy.  Feel free to add more veggies, this soup is versatile.  Overall, this soup is warm, hearty and perfect for fall. Enjoy!

Southwestern Style Chicken Soup

Printable Recipe

Ingredients

2 tablespoons olive oil

1 cup onion, diced (I used 1 medium sized red onion.)

1 hot pepper, diced (I used a Hungarian wax pepper.)

3 garlic cloves, minced

5 cups vegetable broth (or use chicken broth)

¼ cup uncooked white rice (or use brown rice)

1 teaspoon cumin

15 ounce can garbanzo beans, drained and rinsed (or any white bean)

2 cups cooked chicken breast, chopped

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½ cup frozen corn 

½ cup fresh cilantro, chopped

½ teaspoon black pepper

¼ teaspoon salt

1 cup tomato, diced

1 avocado, diced

1 tablespoon fresh lime juice (I used 1 lime.)

Directions

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

Add in onions and peppers.  Sauté for about 3 minutes until slightly softened and add in garlic.  Sauté for an additional minute until garlic is fragrant. 

Add in broth, rice, cumin, and beans.

Bring to a boil and reduce heat to low.   Cover and simmer for 15 minutes.

Uncover and stir in chicken, corn, cilantro, pepper, and salt.  Simmer for additional 5 minutes or until chicken is thoroughly heated.

Remove from heat.  Stir in tomato, avocado and lime juice.

Serves 6 to 8.

Lasagna Soup

This Lasagna Soup is the best new soup recipe I've tried in a long time so I wanted to post this recipe ASAP.  I absolutely love the flavors of this soup.  The fire roasted tomatoes and hot Italian sausage gives this soup a nice kick.  My friend sent me this recipe from a farmgirl's dabbles, which I did modify for myself.  In case you were wondering, the leftovers are even better.  The flavors in the soup really develop.  Definitely keep the soup and pasta separate so the pasta doesn't get mushy if you store leftovers.   Enjoy this yummy soup - it is a winner! 

Lasagna Soup

Printable Recipe

Ingredients for the Soup

1 tablespoon olive oil

1 to 1½ pounds hot Italian sausage (I used 3 links, casings removed.)

1 zucchini, diced

4 garlic cloves, minced

2 teaspoons Italian seasoning

½ teaspoon red pepper flakes

2 tablespoons tomato paste

2 cans (14.5 ounces) fire-roasted diced tomatoes

2 bay leaves

4 cups chicken stock (I used low sodium.)

½ cup fresh basil leaves, finely chopped

8 ounces campanelle pasta (fusilli or rotini would work well too)

Ingredients for the Cheese Topping

8 ounces ricotta

½ cup parmesan cheese, grated

salt and freshly ground black pepper, to taste

2 cups mozzarella cheese, shredded

Directions

Heat a large pot over medium heat and add olive oil.  Add sausage, breaking it up into bite-sized pieces.  Cook until lightly browned.

Add in zucchini and cook until softened, about 5 to 7 minutes.  Stir in garlic, Italian seasoning, red pepper flakes and tomato paste.  Cook for 3 to 4 minutes.

Stir in fire-roasted diced tomatoes, bay leaves and chicken stock.  Bring to a boil and reduce heat to simmer.  Cover and cook on low for 30 minutes.  Stir in basil before serving.

Cook pasta separately according to package directions.

While pasta is cooking, prepare the cheese toping.  In a small bowl, combine ricotta, parmesan, salt and pepper.  

To serve, add pasta to a bowl.  Ladle soup over pasta.  Spoon a dollop of cheese topping over soup.  Sprinkle mozzarella cheese on top.

Serves 8.

Leftover Ham Soup

Yesterday felt like it should have been Friday already.  Earlier this week my dog Buddy may have had a mild seizure.  It was so crazy because he was asleep and then woke up all of a sudden.  He was shaking, couldn't stand or walk.  He was trying to come to me and kept falling so I just let him lean on me.  It was so scary to watch and I could tell he was scared too because he wouldn't let me leave him to even get my phone.  It only lasted about a minute and has never happened to him before.  I am not sure what is wrong yet because I am still waiting for his blood test results.  I hope it is nothing serious since he has been fine so far.  He's almost 11 and getting older but not too old yet!  Anyone have something like this happen to their dogs?  Here is Buddy with his favorite bed on top of his doggie couch of course. 

Now, onto this leftover ham soup recipe!  I was thinking of making a creamy potato and ham soup but I didn't have any milk or cream.   Does that happen to you?  When I really want to make something, I am usually missing an ingredient.  Basically I started with whatever I had on hand to create this soup.  You might notice in the ingredients photo I usually include in my posts that I don't even have all the ingredients pictured.  After tasting the soup, I had to add in the tomato paste to give it a deeper flavor and the rice to make it less salty.  Initially the soup tasted too much like ham but by the time it was done, the soup was delicious.  This soup is comforting and hearty.  What is also great is that it tastes even better the next day.  I've already had compliments from several coworkers who tried this soup.  Enjoy!

 

Leftover Ham Soup

Printable Recipe

Ingredients

2 cups cooked ham, diced

2 cups carrots, diced

2 cups potatoes, diced (1 large russet potato)

1 cup onions, diced

2 cups rice, cooked

3 cups chicken broth, low-sodium

3 cups water

2 tablespoons tomato paste

1 teaspoon granulated garlic

1 teaspoon thyme

1 teaspoon black pepper

¼ teaspoon salt (optional – I omitted it since the ham was salty.)

2 tablespoons olive oil

Directions

In a dutch oven or heavy pot, over medium heat, add olive oil.  Add in onions and carrots.  Sauté for about 5 minutes.  Stir in garlic, thyme, and black pepper.

Add potatoes and ham.

Pour in chicken broth and water.  Stir in tomato paste and parsley.

Cover and simmer on low for 30 minutes.  

Stir in cooked rice.  Cover and continue to simmer on low for additional 20 minutes.

Serves 8.

Creamy Mushroom and Artichoke Soup

This creamy mushroom and artichoke soup is one of my favorites.  It is a really easy soup to put together for either a meal or as a starter.  This soup can be really filling and is perfect for a light dinner or lunch.  I’ve been making this soup for a couple years now and everyone who has tried it so far enjoys it.   It has been crazy busy these last few days with Thanksgiving and now back to work.   Enjoy!

Creamy Mushroom and Artichoke Soup

Printable Recipe

Ingredients

½ cup onions, diced

1 cup mushrooms, diced (I used cremini mushrooms.)

½ cup artichoke hearts, diced

3 tablespoons butter

1 tablespooon cornstarch

4 cups chicken stock, low sodium

1 cup heavy cream (You may use half and half or milk.)

1 teaspoon salt

½ to 1 teaspoon black pepper

Directions

In a large pan, over medium heat, add butter, onions, and mushrooms.  Sauté until onions and mushrooms are tender, about 5 to 7 minutes.

Stir in diced artichokes.

In a small bowl, whisk together cornstarch with 1 cup chicken stock. 

Pour in cornstarch mixture.  Slowly add in remaining chicken stock.

Cover and allow to simmer on low for 30 minutes.

Next, stir in heavy cream.  Season with salt and pepper.

Serves 4 to 6.

Cream of Mushroom Soup

You probably normally buy canned condensed cream of mushroom soup, because I always did.  I came upon a couple recipes for homemade cream of mushroom soup and it is so much better!  I adapted my recipe from the FinerThings in Life and HeavenlyHomemakers.  I use cream of mushroom soup in a lot of recipes so this is great that I can use my own homemade version.  Not only is this more healthy, its more cost effective.  Hope you can try this recipe too for the next time you need cream of mushrooms soup for a recipe.  I'm using it in my green bean casserole (recipe to be posted soon). You can also just eat it as is if you like cream of mushroom soup because it is delicious!

 

Cream of Mushroom Soup

Printable Recipe

Ingredients

1 cup sliced mushrooms (I used cremini mushrooms.)

3 tablespoons butter

¼ cup cornstarch

4 cups milk, divided

1 teaspoon salt

½ to 1 teaspoon black pepper

Directions

In a large pan, over medium heat, add butter and mushrooms.  Sauté until mushrooms are tender, about 5 to 7 minutes.

In a bowl, combine cornstarch with 1 ½ cups milk.  Whisk until combined.  (You could also use a lidded container to shake together the cornstarch and milk until combined.)

Next, whisk the cornstarch mixture into the mushrooms.

Slowly add the remaining milk.  Season with salt and pepper. 

Whisk until smooth and soup is thickened.

Broccoli Cheese Soup

I am loving this homemade broccoli cheese soup!  It is so much better than the canned soups and its super easy to make.  Not only does this broccoli cheese soup taste better than canned, its healthier.  You can control the amount of sodium and use low-fat milk.  This soup is warm, creamy and delicious.  It also reminds me of Panera's broccoli cheese soup too.  You could also serve this soup in a bread bowl.  Enjoy!

Broccoli Cheese Soup

Printable Recipe

Ingredients

4 tablespoons butter

½ yellow onion, diced

1 ½ to 2 cups broccoli florets

3 tablespoons flour

3 cups milk

¼ teaspoon nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon salt

1 ½ cups shredded cheese (cheddar and/or jack)

Directions

In a saucepan, over medium heat, add butter and onions.

Cook onions for about 5 minutes until soft.

Stir in flour and cook for about 1 minute.

Next, add in milk.

Add in broccoli, nutmeg, black pepper and salt.

Cover and cook for about 20 minutes until broccoli is tender.

Stir in cheese until melted.

You may serve as is or puree soup in a blender and/or food processor.  You may also use an immersion blender.

Top with extra shredded cheese if desired.