Tag Archives: Soup

I’m not sure where this recipe came from, however the minute I saw it I knew I had to try it. I love butternut squash and butternut squash soup and am always trying new recipes. This one is a keeper! I love recipes where you just combine everything in one pot.

Coconut Curry Butternuet Squash Soup

Coconut Curry Butternuet Squash Soup

Coconut Curry Butternut Squash Soup

2 Butternut Squash
2 ½ cups of homemade  broth, I used chicken although you could use vegetable
1 cup of coconut milk
¼ cup sweet chili sauce
2 tsp – 1 Tbsp curry powder (or more according to your preference)
1 tsp grated ginger
Juice from 1 lime
¼ cup brown sugar (I liked the soup without the added sugar)

Preheat your oven to 400 degrees. Cut the squash in half and remove the seeds. Place the squash on a baking sheet and roast for 30-45 minutes, or until very soft. Scoop the squash pulp into a soup pot with the remaining ingredients.

Place all ingredients into your pot.

Place all ingredients into your pot.

Bring to a boil and simmer for 10 minutes. Either blend with an emersion blender or puree in batches in a blender.

Puree.

Puree.

Serve hot. If the soup is too thick for your liking add a little milk to thin to the consistency you like.

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

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We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!

Cream of Carrot Soup

2/3 cup diced onion (from my garden)
2/3 cup diced leek (from my garden)
¾ cup diced celery
2 cups shredded carrots (from my garden)
6 TBSP butter
¼ cup white wine
6 TBSP flour
6 cups chicken broth (made from our meat birds)
2 cups light cream (I used whole milk)
Salt, pepper and thyme
Vegetables from our garden!

Vegetables from our garden!

Soften leeks, onions, and celery in the butter. Add wine and reduce heat.

Simmer vegetables in wine.

Simmer vegetables in wine.

Add broth and cook for ½ hour. Add flour and spices. I used about 1 tsp of thyme. Add carrots and cook until tender. Add cream and simmer for 20 minutes.

Let simmer until vegetables are tender.

Let simmer until vegetables are tender.

Perfect for a chilly, fall evening!

Cream of Carrot Soup

Cream of Carrot Soup

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Earlier this week I shared my process for creating the most beautiful chicken broth. Today I will share the Chicken Vegetable Soup I made with that broth.

Chicken Vegetable Broth

3 cups diced carrots
2 cups diced celery
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced

In a large soup pot sauté the above ingredients in 2 Tbsp of olive oil.  Add a little water to steam the vegetables.

Sautéing,  vegetables

Sautéing vegetables.

Add ½ tsp ground red pepper and salt and pepper to taste and continue to cook over medium heat until the vegetables are tender but not mushy, about fifteen minutes.

Add 12 cups of chicken broth to the soup pot. If you don’t have enough broth you could add a little water. Add some of the cooked chicken if you like.

Add

2 cups broccoli florets
2 cups of chopped kale
1 ½ tsp fresh dill or ½ tsp dried dill.

Bring the soup to a boil, reduce heat and simmer to blend the flavors.

soup, chicken

Simmer to blend favors.

Serve hot, Freezes well.

soup, chicken

Chicken Vegetable Soup

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