2 Tbsp extra-virgin olive oil
1 Onion, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 (28-ounce) can S&W Crushed Tomatoes, Italian Recipe
2 cups good quality chicken stock
5 oz. frozen spinach
Salt and Pepper to taste
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sautee 5 minutes. Add drained tomatoes and crushed tomatoes, stire. Add stock and stir to combine soup. Stir in spinach. Season soup with salt and pepper to taste. Bring soup to a boil, reduce heat and simmer 10 – 15 minutes to reduce.
An absolutely delicious soup! I did use half-n-half instead of whipping cream and it was still wonderful.
- 3 lbs yams , peeled and cut into 1 inch cubes
- 1 tablespoon olive oil, plus another 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup whipping cream
grease a baking sheet. Preheat oven to 375°F.
combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
(I mixed everything together in a ziploc bag then put on baking sheet).
Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
Heat extra oil in a large pot or dutch oven over med-high heat.
Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned. (browning the onion helps to give the soup its flavour).
Add garlic and cook for about 2 minutes until fragrant.
Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth. (I used a hand held blender and pureed directly in the pot).
Return mixture to same pot and bring to a boil, then reduce to med-low.
Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Read more: http://www.food.com/recipe/creamy-roasted-yam-soup-335351#ixzz1h8vjORp8
- 2 heads of garlic, halved crosswise
- 1 teaspoon olive oil
- 1/4 cup (1/2 stick) butter
- 3 cups chopped onions
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
- 6 cups canned low-salt chicken broth
- 3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream
Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
Sprinkle with remaining 1 tablespoon sage.
- 1/4 cup butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
- 3 tablespoons white sugar
- 1/4 teaspoon ground nutmeg
- 1/4 cup heavy cream
- salt and black pepper to taste
- Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
- Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
- Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
- Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.
The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs. Add heavy cream to the already velvety texture of pureed squash and you have rich, thick bisque to serve for a first course or a light main dish.
Cook’s note: This recipe can easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 medium yellow onion, chopped
1/2 cup finely chopped celery
1/2 teaspoon fresh, chopped thyme
1/2 teaspoon fresh, crushed rosemary
1 fresh sage leaf, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 medium butternut squash, peeled and cubed
2 1/4 cups chicken stock
1 cup heavy cream
Croutons for garnish
In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.
Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with croutons.
This butternut squash bisque recipes makes 6 servings.
There are those who do not like squash. Sorry about that – you’re missing out on some delicious meals! I’m talking to you, Tom!
Here’s yet another squash soup recipe. Why use squash for soup? It’s delicious and it’s inexpensive. Great combination! This time we’re using Turban Squash. I’ve never tried one of these before, but it looked so interesting I thought I’d give it a shot. You’re welcome to join us for dinner, Tom.
Creamy Turban Squash Soup
1 Turban Squash
3 small turnips
1 large carrot
4 TBSP olive oil, divided
salt and pepper
1 TBSP fresh thyme, chopped
1 TBSP fresh rosemary, chopped
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 cup dry white wine
6 cups chicken stock
1 cup fat free half and half
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray. Cut squash in half and remove seeds. Place squash halves cut side down on one baking sheet. Peel potatoes, turnips and carrot. Dice all into same size pieces, about 1 inch. Place vegetables in a large bowl and drizzle 2 TBSP of the olive oil over them. Season with salt, pepper, thyme and rosemary. Stir to coat evenly. Spread vegetables in a single layer on other prepared baking sheet. Place both baking sheets into oven. Roast squash for 1- 1 1/2 hours, or until tender. Roast other vegetables for 40-45 minutes, stirring once half way through. Remove vegetables from oven and allow squash to finish roasting. When squash is done, remove from oven and scrape pulp from shell.
In large soup pot heat remaining olive oil. Add onions and celery and season with salt, pepper and crushed red pepper flakes. Saute until vegetables have softened a bit, 3-5 minutes, then add garlic and continue to saute for another minute or two. Add wine and cook for a few minutes to reduce wine a bit, then stir in the chicken broth and all of the roasted vegetables. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and working in batches, transfer soup to blender or food processor. Process until smooth. Return soup to pot and stir in the half and half.