Tag Archives: soup

Roasted Butternut Squash Soup

Roasted Butternut Squash soup has not been at the top of my list in terms of favorite soups, but this recipe may have changed my mind!

I was inspired to make this recipe because I tried to purchase Panera Bread butternut squash soup for a sick friend who loves their version but they have removed it from their menu!  I searched the Internet for recipes and found one that got excellent reviews on the web site http://www.cookieandkate.com.   I don’t have a quality soup blender so I did this the old-fashioned way and made the soup in a pot and then used an immersion blender to smooth the soup.  I doubled the recipe so the measurements are a bit different but it turned out great.

Roasted Butternut Squash Soup Ingredients:

Two large butternut squash (about 6 pounds), halved vertically and seeded
6 tablespoons olive oil
1 cup chopped shallot (about 1 large shallot bulb)
2 teaspoon salt
8 garlic cloves, pressed or minced
2 teaspoon maple syrup
1/4 teaspoon ground nutmeg
Freshly ground black pepper, to taste
4 cups (32 ounces) vegetable broth
1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Roasted Butternut Squash Soup Method:

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

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Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes.

Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

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Warm 1 tablespoon olive oil over medium heat in a large pot or durch oven until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.

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Add the vegetable stock, reserved butternut squash, maple syrup, nutmeg and  freshly ground black pepper.  Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld.

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Use your immersion blender to blend the soup completely, then add 2 to 4 tablespoons butter and blend again. Salt and Pepper to taste. If you don’t have an immersion blender, transfer the soup to a blender and puree until the soup is smooth, then return the soup to the pot and add the butter and simmer until butter is melted and blended with the soup.

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Serve immediately or let the soup cool completely before transferring it to a proper storage container and refrigerating it for later.

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I hope that you are as surprised by how good this is as I was!!

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Visit http://www.sundaywithachanceofmeatballs.com for more great recipes!!

Ciao! Mike.

Chicken and Vegetable Soup

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When there is so much bad weather across the country there is only one thing to do….make soup!! And vegetable soup is my favorite. This posting is a real challenge for me because, although I’ve made vegetable soup many times, I’ve never used a recipe. So this time I made it and took notes and this is what I ended up with. I don’t think you can mess up vegetable soup if you keep things basic, but with a few easy techniques, it can be an amazing meal.  I only served this recipe to three people and two of them told me it was the best vegetable soup they have ever eaten! I was the third and I agree! Enjoy!

Chicken and Vegetable Soup Ingredients:
2 Chicken Breasts
48 oz chicken broth (low sodium)
2 cloves Garlic(minced)
1 Celery stock (chopped)
2 carrots (chopped)
1 medium onion (diced)
1 can whole tomatoes (14.5 oz can) – (chopped)
1 cup frozen peas, corn and green beans
2 tbsp olive oil
1 tbls crushed red pepper
salt and pepper
Optional, but important: 1 tbls Morton’s Season Salt

Chicken and Vegetable Soup Method:

I am making the short version of this soup by using chicken broth. If you want to be adventurous, simmer a small chicken in a pot of water for 2 hours, pull the chicken out of the pot and let cool. Strain the broth and reserve the liquid and cool the chicken and pull the meat and replace for the chicken breast in this recipe. I did a poach on 2 chicken breast because it’s much quicker and does not compromise the taste.

Poach the chicken breast in a pot or pan by covering it and simmering for about 30 minutes or until the breast is 165 internal temp.

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While the chicken is cooking cut up the  vegetables. I like traditional vegetable soup ingredients so I use celery, carrots, and onion. (Use what you like!)

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I start by heating a dutch oven to medium/high head and adding the garlic for about 30 seconds, then adding the celery, carrots and onion. I sweat the vegetables on medium heat until the onions are clear. This is key to this dish: add the crushed red pepper and cook for 1-2 minutes. Then add the chicken broth. Cook for 20 minutes on medium heat.

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When the chicken is cooked through, remove it and let cool for a few minutes and chop into similar size as the vegetables and add all of the remaining ingredients including all frozen vegetables.  Cook for 15-20 minutes, add Morton’s salt and pepper. If you like a more creamy soup you can run an immersion blender through the soup for a minute , but I like it chunky with a bite!

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Ciao! Mike.