Butternut Squash Soup Recipe

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Canned Vegetable Soup

• 2 quarts Carrots, Diced
• 1 head Cabbage, Shredded
• 3 whole Green Peppers, Seeded And Diced
• 1 bunch Celery, Chopped
• 1 gallon Tomatoes (peeled And Diced)
• 3 whole Onions, Diced
• 1 quart Green Beans
• 1 cup Sugar
• ¼ cups Pickling Salt

Cut up all vegetables and combine in a large stock pot. Cover with water and cook for 1 hour.

May be frozen in quart freezer bags or ladled into hot jars, sealed and processed in a hot water bath. This makes about 10 quarts.

When pulling out a bag or jar to prepare for a meal, add meat, potatoes, and or pasta and a quart of beef or chicken broth. Can also be made using hamburger, stew meat, chicken, or Italian sausage. When using Italian sausage, add Italian seasonings and garlic to taste.

* I have also added okra, shredded zucchini and fresh corn off the cob.

Potato-Spinach Chowder

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion.

Servings: 6

Shrimp and Corn Chowder

1/4 c. chopped green onions
2 sm. cloves garlic, minced
1/8 tsp. cayenne pepper
1-2 c. sliced mushrooms (optional)
1 tbsp. butter
12-16 oz. fresh or frozen shrimp
2 cans cream of potato soup
8 oz. pkg. cream cheese, light
2 soup cans milk
1 (8 oz.) (or more) canned corn and liquid

In roaster pan, cook onions with garlic and pepper in butter gently until tender. Blend in soup, cream cheese and milk until somewhat smooth (5 minutes) then add shrimp, corn, mushrooms. Bring to boil, then simmer gently 10 minutes or more, stirring occasionally.

Minestrone Soup

1 can beans, rinsed & drained (or 2 c. home-cooked)
2 qt. chicken
2 or 3 stalks celery
2 or 3 slices onions
1/4 head cabbage, shredded
3 or 4 carrots, sliced
1/2 tsp. minced garlic
1 tsp. oregano
1 tbsp. parsley
2 bay leaves
1 c. cooked pasta
Grated Italian cheese

In a large soup pot, put stock, celery, onions, cabbage, carrots, oregano, parsley and bay leaves. Simmer 1/2 hour then add pasta. Cook slowly until pasta is tender, adding more liquid if needed. Lastly, add beans, salt and pepper and top with cheese just before serving.

This soup, like any other, is a matter of taste. You may substitute any green leafy vegetable for the cabbage. Use whatever beans and pasta you like. Minestrone just means Italian vegetable soup with beans and pasta as part of the ingredients.

Tomato and Basil Soup

1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.

Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

Also delicious served cold!

White Chili

• 1 tablespoon(s) canola oil
• 1 1/2 cup(s) chopped onion
• 2 chopped green chiles
• 1 teaspoon(s) dried oregano
• 1 teaspoon(s) ground cumin
• 1/8 teaspoon(s) cayenne pepper
• 3 cup(s) great northern beans, rinsed
• 4 cup(s) reduced-sodium chicken broth
• 4 cup(s) diced cooked skinless turkey, or chicken
• 2 tablespoon(s) cider vinegar

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

Spicy Chicken Chili

• 2 tablespoon(s) cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound(s) skinless chicken thighs (about 4), cut into thin strips
• 4 teaspoon(s) chili powder
• 1 tablespoon(s) ground cumin
• 2 teaspoon(s) dried oregano
• 1 teaspoon(s) salt
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 1/2 cup(s) canned crushed tomatoes with their juice
• 2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
• 1 2/3 cup(s) drained and rinsed pinto beans (from one 15-ounce can)
• 1 2/3 cup(s) drained and rinsed black beans (from one 15-ounce can)
• 1/2 teaspoon(s) fresh-ground black pepper
• 1/3 cup(s) chopped cilantro (optional)

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Fast Chicken Chili

• 1 tablespoon(s) vegetable oil
• 1 medium onion, thinly sliced, about 1 cup
• 1 large yellow or red bell pepper, cored, seeded, and coarsely chopped
• 3 clove(s) garlic, crushed
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) ground cumin
• 1 can(s) (28-ounce) crushed tomatoes
• Kidney beans
• 19 oz. black beans, rinsed and drained
• 2 cups chicken breast, shredded, about 2 cups
• 1/2 cup(s) reduced-sodium chicken broth
  
• 2 tablespoon(s) fresh cilantro, chopped

1. In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened. Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices.
2. Add tomatoes, white and black beans, chicken, and chicken broth if necessary for moistness. Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir.
3. Sprinkle with chopped cilantro, if desired.

Chicken and White Bean Chili

• 4 teaspoon(s) olive oil
• 2 pound(s) ground chicken
• Salt
• 1 medium onion, chopped
• 1 clove(s) garlic, crushed with a press
• 1 teaspoon(s) ground cumin
• 1/2 teaspoon(s) dried oregano
• 1/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground red pepper (cayenne)
• 1 jar(s) (16 ounces) mild salsa verde
• 2 can(s) (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
• 1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth
• 2 tablespoon(s) fresh cilantro leaves

1. In 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl once it is done.
2. After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.

Tuna Corn Chowder

• 2 1/2 cups corn kernels, fresh or frozen and thawed, divided
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped green onion
• 3/4 cup chopped celery
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups half-and-half
• 2 cans (7 ounces each) tuna packed in vegetable oil
• 1 to 2 tablespoons chopped fresh parsley

Puree about 2 cups of the corn in a blender.

In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6.

Cheese and Tuna Chowder

• 1 can (7 ounces) tuna
• 1 package (10 ounces) frozen chopped broccoli
• 3 tablespoons butter
• 2 tablespoons minced onion
• 3 tablespoons flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon pepper
• dash nutmeg
• 4 cups milk
• 1 cup shredded mild Cheddar or American process cheese

Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly. Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Makes about 6 cups of soup.

Corn Chowder

• 6 ears fresh corn, about 3 to 4 cups corn kernels
• 4 strips bacon
• 1 cup minced onions
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 1 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon oregano leaves, crumbled
• 1/8 teaspoon ground white pepper
• 2 cups milk
• 2 eggs, lightly beaten

Remove husks and silks from corn; cut corn kernels from the cobs; set aside. In a large saucepan, fry bacon until crisp; drain on paper towels. Pour off all but 2 tablespoons of drippings from saucepan. To the bacon drippings add onions, green pepper, and garlic; sauté for 5 minutes. Add corn kernels along with the water, salt, oregano and white pepper. Bring to boiling point; reduce heat. Cover and simmer for 5 minutes or until corn is tender. Whisk together milk and eggs; stir into hot corn mixture. Cook and stir over low heat for about 6 to 8 minutes or until mixture thickens slightly. (Do not boil).
Corn chowder serves 6.

Corn Chowder with Bacon

• 1/2 cup diced bacon
• 4 medium potatoes, chopped
• 1/2 medium onion, chopped
• 2 cups water
• 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
• 2 teaspoons salt
• pepper to taste
• 2 cups half-and-half or light cream, scalded

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil. Serves 4.

Mexican Tortilla Soup

1 tsp chili powder
1 Tbsp vegetable oil
4 corn tortillas
6 oz cooked chicken breast strips, diced
14 1/2 oz can diced tomatoes
14 oz can chicken broth
15 1/4 oz can whole kernel sweet corn, drained
lime wedges and chopped cilantro, to garnish

Heat the oil and chili over a medium heat in a large pan until it sizzles. Add the tomatoes, corn, broth, chicken, and a cup of water. Simmer for 5 minutes.

Heat the tortillas over a flame or in a toaster oven while the soup is cooking. Cut them into strips or tear them into pieces. Put the tortillas in soup bowls and ladle the soup over them. Sprinkle with cilantro and serve lime wedges on the side.

Chicken Tortilla Soup

1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes

Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.

Preheat the oven to 350 degrees F.

Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.

Creamy Irish Potato Soup

Creamy Irish Potato Soup
2 Tbsp. butter
4 green onions, sliced
1 stalk celery, sliced (don't have celery...will add carrots instead)
1 3/4 cups Chicken Broth
1/8 tsp. black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 1/2 cups milk

1. Heat butter in saucepan. Add onions and celery and cook until tender.
2. Add broth, black pepper and potatoes. Heat to a boil. cover and cook over low heat 15 minutes or until potatoes are tender.
3. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.

Creamy Vegetable Soup

* 4CUPS OF MILK OR HEAVY CREAM WHAT EVER YOU PREFER.
* 2 CANS OF COOKED MIXED VEGETABLES OR YOU CAN USE PRECOOKED FROZEN VEGETABLES ABOUT 3 CUPS. I GET THE CANNED VEGETABLES THAT HAS CELERY IN IT.
* CHOPPED ONION VERY FINELY CHOPPED ABOUT 1 ROUNDED TSP. YOU CAN USE 1 TSP OF DRIED ONION.
* 3 ROUNDED TBSP. OF FLOUR TO MAKE WHITE SAUCE WITH.
* 2 TBSP. OF BUTTER OR YOU CAN USE BACON DRIPPINGS. I PREFER THE BUTTER OR MARGARINE.
* SPRINKLE A LITTLE PARMESAN CHEESE ON TOP IF YOU LIKE,WHEN SERVING.
* SALT AND PEPPER TO TASTE. CAN ADD YOU FAVORITE SEASONING SALT.


1. IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TILL MIXED THEN SLOWLY ADD THE MILK AND STIRRING CONSTANTLY TILL MIXED WELL AND LUMPS ARE GONE. ADD THE SEASONINGS AT THIS TIME.BRING TO A BOIL OVER MEDIUM HEAT THEN SIMMER TILL THICK. MAKE SURE YOU STIR OFTEN SO AS NOT TO STICK AND BURN.
2. PLACE VEGETABLES INTO A BIG PAN AND ADD THE THICKENED WHITE SAUCE BRING TO A LOW BOIL ,AND BOIL 5 MINS. THEN SHUT OFF BURNER. POUR INTO BOWLS AND SPRINKLE ON THE CHEESE .

Corn and Chicken Soup

Corn and Chicken Soup, Mexican Style

2 chicken breasts, no skin or bones, chopped
1/2 tsp minced garlic
1/2 tsp olive oil
1/2 cup chopped onion
1 cup chunky salsa
1 1/2 cups frozen corn kernels
1/4 tsp ground cumin
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 tsp chili powder
1 Tbsp lemon juice
3 1/2 cups chicken broth

Saute the chicken in the oil for 5 minutes in a pot over a medium heat. Add the cumin and garlic. Combine well. Add the corn, broth, chili powder, onion, salsa and lemon juice. Turn the heat down to low and simmer for 20 to 30 minutes. Pour the soup in serving bowls and top with the cheese and sour cream.

If you want to make this recipe in a slow cooker or crockpot, you can add all the ingredients apart from the tortilla chips, cheese, and sour cream, cook it slowly for 7 hours. Remove the chicken after 6 and a half hours to shred it then cook it for the other half an hour. Serve this Mexican crockpot soup, topped with the sour cream and cheese.

Cheese Cauliflower Soup

4 T. butter
1 onion peeled/minced
garlic cloves minced
1 large head cauliflower chopped
5 c. chicken broth
salt and pepper to taste
1/2 c. half and half
***We don't have half and half here, so the substitute I used was: 1/2 Tbsp. melted butter, then fill rest of cup with milk.**
1 1/2 C. cheddar cheese
minced fresh parsley

Heat butter in a large pot. Add the onion and garlic, saute slowly about 6 minutes. Add cauliflower and chicken broth. Bring to a boil. Cover and simmer for 30 minutes. Puree the soup in a blender (I didn't have a blender, so didn't do this step). Stir in the cheese. Add the 1/2 and 1/2. Continue to stir until cheese melts. Do not let it come to a boil. Adjust seasoning to taste.

We gave this recipe a 7/10. The cheese I used was a little salty, so I should use less cheese. Fresh parsley was good!