Curried Squash Soup

I modified the recipe I found here... at Simply Recipes

Curried Squash Soup Recipe

• Prep time: 15 minutes (prepping my butternut squash took more than 15 min ;)
• Cook time: 1 hour

Ingredients

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
• Olive oil
• 1 stick of butter
• Salt
• 1 large yellow onion, chopped  (I used about 1/4C dehydrated because I didn't have fresh on hand)
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 cups chicken stock (instead of chicken stock I use 1/2Tbsp to 1C water of Kirkland organic no salt seasoning)
• 1 teaspoon salt
• 1/2-1 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley) (I didn't have either on hand and I think it would be even better with them, if you have them, I did use dried Cilantro)
• I also added about 1/8-1/4C cream of coconut, I think you could add a lot more.

Method

1 Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside. (I didn't remove from pan)

2 Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
3 Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches, I like the blender better, I don't like the texture I end up with when I use the immersion blender) to blend the soup smooth. Add more salt to taste if needed.
Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

This was delicious!  My 10 yr old and 1 yr old enjoyed it, I loved it, and when my hubby gets home I am confident he will enjoy it.  :)

Potato Soup

I haven't tried this, but it looked really good. It was posted in a forum where I would forget about it, so I thought I would put it here. I can't wait to try it!

8 potatoes peeled/chopped
6 chicken bollioun cubes
1 pint half and half
1 cup milk (I use 2%)
1 can cream of mushroom soup
1/2 to 1 pound bacon cooked and diced (depends on what you like, could also use cubed ham)

Add all of these to crock pot on low for about 3-4 hours or till potatoes are soft. Then add:

8 oz cream cheese
2 cups shredded cheese (any combo will work, I used a 3 cheese one from sams club)

Stir this and let it cook on low another 1 hour till its all melted.

This is so good, rich I know but its great

Cheeseburger soup

I got this recipe off another blog. I copied this from her blog, but I made a few changes. I halved the recipe - perfect for my family with no left overs. I also put in 1 whole tomato instead of a can since I had some that needed eating. My family isn't big on pickles, so I didn't add the relish to the soup, but I put some in my bowl. Everyone liked this soup, even Makayla who was disappointed that I didn't puree the tomatoes before adding them to the soup.

Bacon Cheeseburger Soup

• 10 slices of bacon, cut into 1/2 inch pieces
• 2 pounds ground beef
• 1 onion, diced
• 2 tsp. garlic, minced
• 4 cups of chicken broth
• 1 (14.5 oz) can of petite diced tomatoes, undrained
• 1 (10.75 oz) can cheddar cheese soup
• 2 Tbsp, Worcestershire sauce
• 1/4 cup dill pickle relish
• 1 (2.8 oz) can of French fried onions

1. In a large soup pot or dutch oven, cook bacon until crisp. Remove from the pot and drain on paper towels.
2. Add ground beef, onion , and garlic to pot with bacon grease. Cook until beef is no longer pink and onion is tender. Drain off grease.
3. Add chicken broth, tomatoes, cheese soup, and Worcestershire sauce to the meat mixture. Cook for 10 to 15 minutes or until heated through. Mix in pickle relish.
4. Serve in bowls topped with the cooked bacon followed by the French fried onions. Serves 6 to 8.

Olive Garden Chicken Gnocchi Soup

1/3 C Oil or Butter - I used coconut oil
4 tsp minced garlic
about 1 lb chicken
1/3 C flour
1/2 C carrots, shredded
1 stick of celery
1/2 C chopped spinach
2 1/2 C milk - I used 1%
1 1/2 C heavy cream - I used coconut cream
1C chicken stock
cracked pepper to taste
about 16 oz of Gnocchi - I used whole wheat

on med heat
melt butter/oil in a soup pot, add in the garlic and saute, add chicken and cook thoroughly.
Add flour and stir in flour and mix well until flour is cooked in.
add milk & cream
then add veggies
add stock
add gnocchi last it takes 3-4 min to cook through
mix until soup thickens & stir occasionally.  cover and simmer for 10 min

Wisconsin Cheese Soup

This is oh so good and easy. A great comfort food for the Fall.

½ c finely chopped onion
4 t butter
4 t flour
1 ½ t cornstarch
4 c chicken stock
4 c milk
1 c cooked carrots
1 c cooked celery
1/8 t paprika
1/2 pound shredded cheddar cheese
1/2 pound velveeta cheese


Saute onions, carrots and celery in butter until tender. Add flour and cornstarch blending well. Add chicken stock and milk gradually, stirring constantly. When boiling add paprika and cheeses. Cook over low heat until cheese is melted. Add extra rue and salt if necessary.

White chili

We made this on someone else's recommendation this weekend. It was soooo good. All three kiddos even loved it. It was one of those dishes where I was really full but just kept eating because I loved the flavor. Better yet, it's super easy.

1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced

Cook those together in a pot on your stove top. Then add:

1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper

Simmer those together for about 1/2 hour. When you're ready to eat, add:

1 C. sour cream
3 C. monterey jack cheese, shredded

Heat through and serve.

Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips

Homade Canned Tomato Soup

I got this recipe from my neighbor and it is the best!

14 quarts peeled & cored sliced tomatoes
(If you have never canned tomatoes see below for instructions)
14 stacks celery
14 sprigs parsley
4 large onions
a few bay leaves
boil and strain. I osterize them in the blender--not bay leaves.
(I blended them in my blend tech so there was no reason to strain)
Boil again and add about 1/2c salt and sugar( to taste)
Cream 1 lb butter with 3 c flour.
( the 2nd time around I melted my butter and then added the flour and mixed it up well
that seemed to work , and was a little bit easier than the creaming we tried the first time)
Add to vegetables and thicken.
Make sure your bottles are Hot and sanitized,
boil the lids and rings.
Bottle hot. Wipe Rims. and hand tighten the rings.
Then water bathe the appropriate length of time for your jars.

For preparing tomatoes get a large pan of water to a rolling boil and drop in your tomatoes a batch at a time, when there skin splits pull them out into a bowl. It is best to wait for a little bit before cutting them as they are really HOT! After there skin has split the skin should just pull off the tomatoes, then you can cut them in half (which is what I do instead of slicing them) & core them. My advice learned from my mom... put a cookie sheet with sides under your cutting board to contain the tomato juices as you are peeling and cutting them. :)

Split Pea Soup

(I'm seeing the image as html so I can't figure out how to roatate it. Any suggestions?)

I just made this the other day. I'd forgotten how much I liked it. My 5-year-old said, "It looks like dog throw-up." She's right, it did, but it tasted much better than dog throw-up.

I couldn't find an actual recipe for this. Everyone just said to add whatever you want. This is what I did and it was tasty:

16 oz. bag of split peas
1 onion chopped
1 can carrots, or about 2 carrots sliced
1-3 C. ham cubed, or leftover ham bone
2 bay leaves
thyme
Montreal steak seasoning



Put peas in large pot and cover with a couple inches of water. Add bay leaf, some thyme, seasoning, any other spices that sound somewhat appealing. Also add ham and onion.

Bring to boil and let simmer about 2 hours. Keep an eye on it. You may need to add more water as it cooks. If you used a ham bone, pull it out and get all the meat off it you can. Add carrots, and cook until they're tender.

Place about half the soup in a blender and blend until smooth, then mix back in with remaining soup.

Serve with lots of cheese, or a dallop of sour cream. Also very good with whole wheat bread.

Lion House Tomato Bisque

My mom gave me this recipe and it's really good, especially with grilled cheese sandwiches. Go easy on the sugar though. I thought 1/2 C. was too much, but my mom puts in more than 1 C. Also, this makes a lot, so I'd suggest halving the recipe.

4 cans Tomato soup
2 cups Chicken Stock
1 Cup Beef Stock
12-15 Roma Tomatoes
1 Bunch Fresh Basil or 2 Tbsp. Dry Basil
1 Cup +/- Sugar (balances acidity of tomatoes)
2-3 Cups Cream (or Half and Half) (fat keeps the soup from curdling)
Salt/Pepper To Taste

Roast tomatoes in 350 degree oven until the tops begin to blacken. (Approximately 1 hr.)
In a large pot combine soup, chicken and beef stock. Place the roasted tomatoes and basil in a blender and puree until smooth. (Tip: may want to cover the lid with a towel to avoid ‘blowout’ when hot tomatoes are pureed.) Add the puree to the soup pot and let simmer. Add the sugar until slightly sweet. (Don’t be stingy with the sugar; it may take more depending on your tomatoes.) Finish with the cream and then season to taste with salt and pepper. You’re looking for a slightly sweet creamy flavor, but not marinara sauce.

Cafe Rio Chicken Tortilla Soup

This is my chicken noodle soup, it is the soup I eat when I am not feeling well or need a emotional pick me up! So since I am feeling crappy today I decided to make it & share it with you...

It is similar to Patti's that she already posted, but didn't include my secret Ingredients :)

3 C chicken Broth
2 cans tomatoes (28 oz)
1 can green chili's (4 oz)
1/2 C enchilada sauce
3 cloves garlic
1/2 an onion chopped
dash of cumin
salt and pepper to taste
cooked & shredded chicken breasts
cilantro
limes cut in sections

Simmer all above ingredients, except limes. squeeze a least one lime in each bowl ( this time I made it I didn't have limes so I used lime juice and simmered it in with other ingredients). The lime is the flavor that makes the soup! at least for me it is.

You can also add any of the following you like:
Grated cheese
tortilla chips (we like the lime tortilla chips)
also freshly cooked tortilla shells are great!
sliced avocados
sour cream

I am sure there are many other things you could add but these are our favorites.

Southwestern White Chili

1 C Chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. oregano, crushed
1/4 tsp. ground red pepper
3-15 1/2 oz cans great northern beans
2-4oz. cans diced green chili peppers
4 C. chicken broth
3 C. cooked chicken, chopped
2 C. monterey jack cheese, shredded
sour cream & diced green chili peppers

In a slow cooker, place onion, garlic, cumin, red pepper, beans, 2 cans chili peppers, broth, and cooked chicken. Stir to combine. Cook on low for 7-8 hours or on high for 3 1/2 -4 hours. (I've also made this on the stove and cooked for about 30 minutes). When done cooking, stir in cheese until melted. In individual bowls, top with sour cream and extra green chili peppers, if desired.

Chicken Taco Soup

Austin's friends, Jim and Amy, invited us over for dinner one night and this is what they made for us. All of our family loved it that I begged Austin to ask for the recipe. It took him about 6 months to finally get it and it is yummy! The recipe she gave me doesn't have any measurements, so you kind of have to guess :)



Broth:
Chicken broth
green chilis, diced
onion
cumin
chili powder
salt
Rotel tomatoes (I will either use Rotel and no green chilis, or regular diced tomatoes and add green chilis).

Add together and bring to a boil. I like to take about 1/3 -1/2 of the mixture and blend it to add body.

In your bowl, add the following:
rice
pinto or black beans
cilantro
cheese
sour cream
shredded chicken
Top with the broth. We serve it with chips or homemade tortillas.

Zuppa Toscana (Like Olive Gargen's)

**Austin gave this 2 thumbs up and Makayla gave it between thumbs up and thumbs sideways**

1lb Italian Sausage
2lg russet baking potatoes sliced in half, and then in 1/4 inch slices
1lg onion, chopped
6 slices cooked bacon crumbled
2 cloves garlic, minced
2c. kale, shopped
2 cans chicken broth
1qt water
1c. heavy whipping cream

Cook sausage and drain. Place onions, potatoes, chicken broth, water, and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste. Simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve. Makes 8 servings.

(From Mindy Thompson in my Pilgrims Landing 3rd ward cookbook.)