Apple and Butternut Squash Soup

Celebrate fall with this interesting combination of apples and squash. This soup isn't as thick and hearty as many butternut squash soup recipes. I think it works best as an appetizer.

Apple and Butternut Squash Soup
Serves 4

1 small butternut squash, diced
2 apples, diced
1 small white onion, finely diced
1 tablespoon butter
4 cups chicken or vegetable broth
1/2 cup apple cider
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Dash of red pepper
Generous freshly ground black pepper

1. Melt butter over low heat. Add onions and saute about 5 minutes.
2. Add squash and apples and saute one minute.
3. Add broth and spices.
4. Cover and simmer over low heat about 45 minutes, or until squash is very tender.
5. Puree in blender until smooth.
6. Return to heat and add apple cider.

Chilled Avocado Soup

This soup is great on a hot day served with Watermelon and Jicama Salad. While I chose milk for a lighter soup, you can also make this soup with cream or buttermilk.

Chilled Avocado Soup
Serves 4

2 large or 3 small avocados
1 cup chicken or vegetable broth
1 cup milk
1 teaspoon chipotle chili powder
1 lime
Diced red onion and tomatoes, for garnish

1. Combine avocados, broth, milk, chipotle chili powder, and lime juice in a blender.
2. Pour into bowls and top with red onion and tomatoes.
3. Serve with Watermelon and Jicama Salad.

Classic Minestrone Soup

The secret ingredient in minestrone soup is the tomato paste. That's what contributes to the rich flavor and color of this soup. Add other vegetables to this soup as desired.

Classic Minestrone Soup
Serves 4

1 4 ounce can tomato paste
1/4 of a white onion
4 carrots, pealed and sliced
4 celery stalks, sliced
1 zucchini, diced
1 can of chickpeas
1 can chicken broth
1 teaspoon oregano
Cracked black pepper
1 teaspoon olive oil
Fresh Parmesan, for serving

1. Heat olive oil over medium heat. Saute 5 to 10 minutes, until translucent.
2. Add carrots and celery. Stir and cook 5 minutes more.
3. Add zucchini, chickpeas, chicken broth, oregano, and black pepper. Cook over low heat about 30 minutes. If all liquid becomes absorbed, add more water or chicken broth.
4. Ladle soup into bowls and top with Parmesan cheese. Serve with crusty bread.

Potato and Watercress Chowder

I paired this potato and watercress chowder with ham and provolone paninis. This is a great weeknight meal.  The flavor comes from all the spices in this soup, not from added fat.

Watercress and Potato Chowder
Serves 4

1 potato, pealed and diced
1 small onion, diced
2 cups chicken or vegetable broth
1 bunch of watercress, reserve a few leaves for garnish
1 cup milk
2 tablespoons light cream cheese
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon rosemary
1/2 teaspoon red pepper
1/3 tablespoon butter
Salt and cracked black pepper to taste

1. Heat butter over medium heat. Add onion and saute until translucent, 5 to 10 minutes.
2. Add potatoes and saute 5 minutes.
3. Meanwhile, separate leaves from stems of watercress. Dice stems.
4. Add chicken broth, milk, watercress stems, cream cheese, and spices. Bring to a simmer, cover and cook for about 30 minutes.
5. When potatoes are cooked through, add watercress leaves and cook for 2 minutes.
6. Carefully pour soup into a blender. Blend until smooth.
7. Return to pot and keep warm until ready to serve.
8. Serve garnished with reserved watercress leaves.

Chili and Sweet Potato Soup

I've been experimenting with dried chilies lately. While I was disappointed with the selection at my local Jewel, a tiny store in Ukrainian Village called Farmer's Pride yielded better results. For this soup, dried chilies adds an interesting kick to the mild, creamy sweet potatoes. Pick a chili that will give you the level of spiciness you're looking for. Try Anaheim chilies for a mild flavor, arbol chili for more kick, and habanero chili for something really spicy.

 

Chili and Sweet Potato Soup
Serves 4

1 sweet potato, pealed and diced
2 dried chili peppers, such as Anaheim chilies
1/2 of an onion, diced
2 cups chicken, vegetable, or beef broth
2 tablespoons half and half
1 tablespoon olive oil

1. Heat olive oil over medium heat. Cook onion until translucent.
2. Meanwhile, remove stems and seeds from chili peppers. Cut into small pieces. Add chilies and sweet potatoes to onions. Cook stirring occasionally about 5 minutes.
3. Add broth. Cover and cook over medium heat for 30 minutes, stirring occasionally.
4. In blender, blend sweet potato mixture. Return to pot and swirl in half and half.
5. Serve with sourdough bread.

Vegetarian Split Pea Soup

The first time I made split pea soup during college, I was shocked by the great flavor, especially compared to the canned varieties. The recipe below serves four people and costs about $2 to make. Nutritious, affordable, and flavorful--you can't go wrong with this hearty weeknight meal.

Vegetarian Split Pea Soup
Serves 4

1 cup dried green peas
1 can chicken or vegetable broth
3 medium carrots, pealed and diced
1/2 of a white onion, diced
1 teaspoon olive oil
1-2 cups hot water, as needed
1 teaspoon red pepper
1 teaspoon cumin
1 bay leaf
Salt and pepper

1. Heat olive oil over medium heat.
2. Add onion and carrots, saute about 10 minutes.
3. Add broth. Bring to a boil.
4. Add green peas, red pepper, cumin, and bay leaf. Reduce heat and cover.
5. Cook over low heat for about 1 hour, stirring occasionally. Add hot water to soup as needed.
6. Remove from heat. Add salt and pepper to taste.
7. Serve with crusty bread.

Red Lentil Soup

This is one of my go-to recipes when I haven't gone grocery shopping in a while. The only fresh ingredient it calls for is 1/4 of an onion and a lemon. For such a simple recipe, the flavor is very intense.

Red Lentil Soup
Serves 2 

1/2 cup red lentils
1 can chicken broth
1/4 of a white onion, diced
Juice of 1 lemon
1 teaspoon olive oil
1 teaspoon black pepper
1 teaspoon red pepper

1. Heat olive oil in sauce pan over medium heat. Add onions and saute until translucent.
2. Add chicken broth, lentils, and spices. 
3. Cook over low heat about 45 minutes, stirring occasionally. If soup gets too thick, add hot water.
4. Right before serving, add lemon juice. Be careful not to add it too early, or the flavor will disappear into the soup.

Classic French Onion Soup

French onion soup is one of my favorite soups to order in a restaurant. I was thrilled to figure out how to make it at home. The key to this recipe is individual, oven proof bowls like the one pictured. I've also found that the beef broth is an essential flavor for this recipe.

Classic French Onion Soup
Serves 2
1 small red onion, sliced
1 can beef broth
2 thick slices of crusty bread
1/4 cup white wine
1/2 cup shredded Gruyere cheese
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon black  pepper

The crucial ingredient in this meal--red onion--was part of the food delivery I received earlier in the week from Organics Delivered. I've been cooking with these delicious fruits and vegetables all week.

1. Heat olive oil in sauce pan over medium heat.
2. Add onions and sautee about 5 minutes.
3. Add white wine and stir frequently, until wine is absorbed.
4. Add beef broth, rosemary, and black pepper. Cook about 15 minutes.
5. Divide soup between two oven proof bowls, leaving room at the top.
6. Top soup with bread and shredded cheese.
7. Broil until cheese is golden brown, about 5 minutes.

Cooking with Rotisserie Chicken

Rotisserie chicken is fabulous for weeknight cooking. One rotisserie chicken will typically make us three meals and a few snacks. If handling raw meat isn't your favorite thing (it sure isn't for me!) this is a fully cooked, easy to use option.

Chicken Quesadillas with Guacamole
Makes 4 Quesadillas

1 cup shredded cooked chicken
1 cup shredded cheddar cheese
1/4 cup diced red onion
1/4 cup diced yellow pepper
8 corn tortillas
1cup shredded iceberg lettuce
1 avocado
1 lime
Store bought salsa

1. Top tortilla with 1/4 of chicken, cheese, onions, and pepper. Squeeze lime juice on quesadilla and top with another tortilla. Repeat 4 times.
2. Cook each quesadilla on dry non-stick skillet. If you don't have a non-stick skillet, add 1 teaspoon of olive oil to pan for each quesadilla. Cook until lightly browned and cheese is melted, about 5-10 minutes. Flip and cook 2 minutes more.
3. Remove from each and cut each quesadilla into four equal wedges.
4. Meanwhile, coarsely mash avocado. Add remaining lime juice and salt to taste.
5. Serve quesadillas with guacamole, lettuce, and store bought salsa.

Chicken Noodle Soup
Makes 4 servings

1 cup shredded cooked chicken
1 can chicken broth
1/2 onion, diced
3 pealed and diced carrots
1/2 cup frozen peas
1 cup rotini pasta
1 tablespoon olive oil
2 bay leaves
Black pepper to taste

1. In large pot, heat olive oil over medium heat. Add onions and carrots, saute until onions are translucent, about 10 minutes.
2. Add chicken broth, chicken, peas, bay leaves, and black pepper. Bring to a boil.
3. Add pasta and cook 10 minutes more.
4. Remove bay leaves and serve with crusty bread.