Monday, October 16, 2006
I love fall, for many a reason, but especially because it is soup weather! Our church had it's annual chili supper and bonfire a couple of weeks ago and I was in heaven. That evening encompasses some of my favorite parts of fall: chili, hot apple cider, bonfires and roasting marshmallows. Although, the fire was so hot it was hard to get close enough to roast marshmallows.
Anyway, I thought you might like 2 great recipes for soup. The first is my Broccoli Potato Cheese soup, which I have been making for over 7 years. The recipe comes from my future sister-in-law, Kay, who gave it to me at a shower before Dan and I got married.
The second recipe, Butternut Squash Soup, is a new one, but quickly is becoming a fall "must have." A hearty hat tip goes out to the food network's Alton Brown for this recipe.
Both recipes are a breeze to make and make enough to share with company or to freeze for later use.
Broccoli Potato Cheese Soup
8 cups water
4 chicken bouillon cubes (can substitute chicken broth, but subtract water)
1 cup diced onion
1 cup diced celery
2 1/2 cups peeled and diced potatoes
1 20 oz. pkg. frozen broccoli
2 cans cream of chicken soup
1 lb. cubed velveeta cheese
Cook first four ingredients for 20 minutes on med heat. Add potatoes and broccoli and cook an additional 20 minutes. Add soup and cheese and simmer for another 20 minutes, stirring often.
Butternut Squash Soup
6 cups (about 2 large) butternut squash
melted butter for brushing
1 T. salt, plus 1 t.
1 t. white pepper, plus 1/2 t.
3 cups chicken or vegetable stock
4 T. honey
1 t. minced ginger
4 oz. heavy cream
1/4 t. nutmeg
Preheat oven to 400 degrees F.
Brush the inside of the squash with a little butter and season with 1T. salt and 1t. white pepper. On a sheet pan lay the squash flesh (inside) up. Roast for 45 - 60 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender or a traditional blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper and nutmeg.