Celebrate Fall Soups: Sweet Potato Soup Recipe #soup #recipe #fall

Sweet potatoes are one of my favorite vegetables during the fall and winter. I love their sweet flavor, and the fact that they are very healthy for you. I often roast up a batch as a side dish for dinner, and then will eat the leftovers for lunch during the week.

My local indoor farmer's market had them for a great price last weekend, so I ended up buying quite a few pounds of them. And as much as I love them, I can only eat so many roasted sweet potatoes.

Since I'm such a big fan of cooking Butternut Squash Soup, I thought that the sweet potatoes would make a great pot of soup, too.

The soup is quite delicious, and I even managed to get my grandson to have a small bowl. Nothing makes me happier than to see my grandchildren try new foods, especially ones that are good for them.

Since the weather is so cold and snowy in lots of the country still, this is a wonderful soup to make and enjoy for a cozy lunch or dinner.


Recipe for Sweet Potato Soup

Ingredients:

1 cup chopped celery
1 cup chopped onions
2 tablespoon olive oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon salt

Directions:

In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Using an emersion blender, puree soup until smooth. Or, using a regular blender, process soup in batches until smooth. Return batches to pan and heat through. Use desired toppings.

Makes 4 servings.

Enjoy!!

Celebrate Fall Soups: Italian Sausage, Noodle, and Kale Soup Recipe #soup #recipe #Fall

I seriously can't seem to stop making soup. I hadn't made it in years, and once I got started, my family loved it so much that I'm happily making it quite often.

It seems that the heartiness of those onions, carrots and garlic that are the beginnings of so many soups, are actually quite comforting on a cool Fall day in the kitchen.

I could eat Italian sausage for breakfast, lunch and dinner, that's how much I love it. It's quite delicious in this soup, and the kale adds a healthy boost to it.

I shied away from kale for a long time, but now I'm a big, big fan. It adds texture and heartiness to so many dishes, and it is just so good for you.

Celebrate Fall Soups: Creamy Chicken Noodle Soup #soup #recipe #Fall

The Fall is so close I can taste it! We are celebrating Fall and the love of SOUP by posting our favorite Soups we have made over the years.

During September and November we will be posting Fall Soup Recipes on the blog. Let us know which ones are your favorite that we have made and share a link to your favorite soup.

This is a super delicious soup that comes together pretty quickly, perfect for a main dish along side some crusty bread, or even cornbread.

You can also change up the veggies if you don't have all of these on hand.


Recipe for Creamy Chicken Noodle Soup:

Ingredients:

32 ounce box of chicken broth
1 cup diced carrots
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1/2 cup chopped onion
1/2 cup chopped celery
3 cups uncooked egg noodles
2 cups shredded chicken
1/2 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream

Easy Cheesy Veggie Soup Recipe

I had meant to get this recipe for this soup up last week, but I got hit with a stomach virus. Three days of laying in bed with a heating pad on your tummy, and other things that were quite unpleasant, are enough to make you quite grateful when you do start feeling better.

So today I am out of bed and trying to get on with life, which includes sharing this delicious recipe for Cheesy Veggie Soup. I love the creaminess and cheesiness of this soup. There is something so comforting to me in a great bowl of homemade soup, and this one is one of my all-time favorites.

You can add or subtract your favorite veggies, or use what you have on hand. But definitely do use broccoli because it's so good for you and is really tasty in this recipe, even if you aren't a big fan of it.

I didn't make soup when my kids were growing up, but I really wish I had. Often times it was just about getting dinner on the table as quickly as possible and trying to make something that all five kids would like. But I can make soup now and share it with my family, and hopefully they will know that it's made with love, and it will provide comfort on a cold winter night.

Recipe for Cheesy Veggie Soup

Ingredients:

• 5 1/2 tablespoon butter, divided
• 1 1/3 cups chopped carrots
• 1 cup chopped celery 
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 cups chicken broth
• 3 1/2 cups unpeeled and cubed red potatoes
• 3 cups chopped broccoli florets
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)

Directions:

 

In a large Dutch oven or soup pot, melt 2 tablespoons of butter. Add carrots, celery, and onions, sauté about 6 minutes until veggies are softened. Add garlic, chicken broth, and potatoes, season with salt and pepper. Bring to a boil, then reduce heat to medium, cook 10 minutes. Add broccoli and cook another 15 minutes, until veggies are softened.

 

 

Meanwhile, melt remaining butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk. Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar cheese.

 

Makes 6 servings.

 

 

Recipe inspired by Cooking Classy.

 

One Pot Cookbook Sweet Potato and Sausage Soup Recipe

If I could, and money were no object, I would totally buy all of my favorite cookbooks. My kids tell me that I can find all the recipes I want online, and that is true to some extent. But nothing takes the place of holding a beautiful book in your hands, and using it to cook from.

Part of wanting to share more ways to be frugal on the blog this year, I wanted to say that I didn't buy the Martha Stewart Living One Pot Cookbook, but borrowed it from the library. I love my local library and it really does save me from buying so many books that I want to read. Or if it's a cookbook, books that I want to make the inspiring recipes that are in them.

I definitely encourage you to visit the library, check out books, and also see what kinds of special programs they offer, usually from senior programs all the way to toddler story hour. The library is often overlooked as a great resource for saving money.

I really like the ease of one pot cooking, it makes everything so much simpler, and cleanup is a breeze. This book is filled with delicious recipes that you can make in your Dutch oven, slow cooker, skillet, stockpot, and pressure cooker.

I use my Dutch oven all the time, especially to make soups and stews. It's been very chilly and rainy this winter, so we have had a big pot of soup for dinner a couple of times a week. There is just something so comforting to me about making and having homemade soup on a cold night. And I love that most of the soup recipes that I make are usually enough to have a bowl left over for lunch the next day.

The combination of Italian sausage, sweet potatoes and kale might seem a little unusual but they all blended together deliciously in this recipe. I followed the recipe pretty closely, but changed the shell pasta to small elbows, and used a little extra olive oil instead of just one tablespoon.

But I guarantee this soup is a keeper, and one that I know I'll be making again soon. I added big pieces of hot corn bread with butter, and it made a great dinner for us all.


Recipe for Sweet Potato and Sausage Soup

Ingredients:

1 tablespoon extra-virgin olive oil
1 large yellow onion, cut into 3/4 inch pieces
2 garlic cloves, minced
Coarse salt and freshly ground pepper
3/4 pound sweet or hot Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and cut into 1/2 inch pieces
4 cups low-sodium chicken broth
2 cups water
3/4 cup small pasta shells
4 cups coarsely chopped mixed leafy greens, such as kale and Swiss chard
freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

In a stockpot, heat oil over medium-high heat. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.
Serve with Parmigiano-Reggiano.


Serves 6.

So look for Martha Stewart Living One Pot Cookbook at your local library. It's filled with so many great recipes, the ones that you will want to cook on your own cold night for a yummy, comfort food kind of dinner.

Slow Cooker Chicken and Wild Rice Soup

Soup really is one of my favorite things to cook, and a dinner of soup and sandwiches, or soup and a good bread is my idea of a tasty meal. Soup also means there will be leftovers, either enough for another meal, or a couple of lunches during the week.

My daughter Samantha has made this delicious soup many times, so last night I thought I would give it a try and share it with everyone here. This soup is made in the slow cooker, which I love because it makes this recipe so easy. And because it cooks for a few hours, the flavors have a chance to really blend together to be delicious.

Any kind of chicken soup is a favorite for my family, and this hearty soup is one that will appeal to both the kids and the grown-ups. Using a rotisserie chicken saves even more time and adds so much flavor.

Recipe for Slow Cooker Chicken and Wild Rice Soup

Ingredients:

3 cups water

1 14-ounce can chicken broth

1 10.75-ounce can of Condensed Cream of Chicken Soup

3/4 cup wild rice, rinsed and drained

1/2 teaspoon dried thyme, crushed

1/4 teaspoon freshly ground black pepper

3 cups shredded chicken (from a Rotisserie chicken)

Directions:

1. Combine water, broth, condensed soup, uncooked rice, thyme, and pepper in a slow cooker.
2. Cover the slow cooker and cook on the low setting for 7.5-8 hours or 3.5-4 hours on the high setting.
3. Stir in chicken before serving.

Makes 6-8 servings.

Sweet Potato Soup Recipe

Sweet potatoes are one of my favorite vegetables during the fall and winter. I love their sweet flavor, and the fact that they are very healthy for you. I often roast up a batch as a side dish for dinner, and then will eat the leftovers for lunch during the week.

My local indoor farmer's market had them for a great price last weekend, so I ended up buying quite a few pounds of them. And as much as I love them, I can only eat so many roasted sweet potatoes.

Since I'm such a big fan of cooking Butternut Squash Soup, I thought that the sweet potatoes would make a great pot of soup, too.

The soup is quite delicious, and I even managed to get my grandson to have a small bowl. Nothing makes me happier than to see my grandchildren try new foods, especially ones that are good for them.

Since the weather is so cold and snowy in lots of the country still, this is a wonderful soup to make and enjoy for a cozy lunch or dinner.


Recipe for Sweet Potato Soup

Ingredients:

1 cup chopped celery
1 cup chopped onions
2 tablespoon olive oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon salt

Directions:

In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Using an emersion blender, puree soup until smooth. Or, using a regular blender, process soup in batches until smooth. Return batches to pan and heat through. Use desired toppings.

Makes 4 servings.

Enjoy!!

Healthy Kale and Black Bean Veggie Soup

Part of my plan for getting healthier in 2015 is to eat more vegetables. I actually love vegetables and I do eat a lot of them. But like most of us, I could always add more.

I keep hearing that kale is over, and has lost it's trendy reputation. Well, I don't care. Kale is so healthy for you and can be put into so many recipes that I'll keep buying it and eating for a long time to come.

This is my basic veggie soup recipe with the kale and a can of black beans added. I eliminated  the salt and used salt-free Mrs. Dash. It tasted just as great without the salt.

I used an entire bunch of kale. It seems like a lot when you are putting it all into the pot, but it really cooks down. Be sure you wash it well, and just tear it with your hands into pieces.


Recipe for Kale and Black Bean Veggie Soup

Ingredients:

1 bunch of kale, washed and torn into pieces
1 14 ounce can black beans, rinsed and drained
 2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 carrots, peeled and chopped
3 garlic cloves, crushed
1 tablespoon Mrs. Dash Seasoning
5 cups chicken stock
3 large potatoes, peeled and cubed
1 14 ounce can diced tomatoes, drained
1 cup frozen corn
1 teaspoon pepper


Directions:

Heat olive oil in large Dutch oven or heavy pot over medium-high heat. Cook onion, celery, carrots, garlic and Mrs. Dash. Stir occasionally, until onions are translucent, about 8 minutes.
Add stock and bring to a boil. Add potatoes, and bring back to a boil for 3 minutes. Add tomatoes, corn, kale, black beans and pepper. Reduce heat and simmer about 20 minutes, until vegetables are tender.

Makes 6 servings.

Cream Of Tomato Soup Recipe #Fall #Soups

When I was growing up, canned tomato soup was a staple in our house. We had it for lunch all the time, and I pretty much assumed that was the way all tomato soups would taste. But that is definitely not true, and I think homemade soup always tastes better than canned.

I adapted this Cream of Tomato Soup recipe from Martha Stewart, and it's so delicious. It's one of my go-to recipes that I use when I want to make a soup that I know will turn out great, and my family and friends will enjoy.

And if you add a green salad, some garlic or cornbread, you have a delicious and easy dinner. A soup dinner is one of my favorite meals to put together during fall and winter. There is just something so cozy about a big pot of soup simmering on the stove when it chilly and rainy outside.

Like most of the soups I make, this recipe could be doubled, and the other half put into the freezer for another day. It's great to come home after a long day and know you have a delicious, already made soup that you can heat up for dinner.


Recipe for Cream of Tomato Soup

Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 (14 ounce) cans whole peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken stock
1/2 cup heavy cream
sour cream for topping


Directions:

1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
   
   
2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
   
   
3. Working in batches, transfer tomato mixture to a blender, or food processor. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
   
   
4. Return soup to a clean pot and set over low heat. Whisk in cream, season with salt and pepper, top with sour cream. Serve immediately.

Makes 6 servings.

My Five Favorite Soups List Of 2014

With the new year just a couple of days away, I wanted to share with you my five favorite soups that I cooked this year. Soup is such a delicious and comforting meal, and perfect for those chilly nights that winter brings.

I hope you enjoy my soup round-up, which starts with Italian Sausage, Noodle, and Kale Soup. This soup is extra hearty, and even people who say they don't like kale, end up loving this soup. And the Italian sausage in it, brings a great flavor to it.



For me, Butternut Squash Soup is earthy and delicious. I roast a couple of squashes in the oven to make a double batch of this soup, and freeze half of it. It's so great to come home on a cold day and know you can pull a batch out of the freezer and have it for a yummy meal.



I'm such a big cheese lover, and it's so packed with cheesy goodness, that this soup is one I make over and over again. Cheesy Vegetable Soup lets you be very flexible about using the veggies you have on hand. I usually always have most of the ingredients on hand, and this soup is very quick and easy to put together.



Your slow-cooker can be your best friend when it comes to making soup. It's so easy to toss ingredients into it and let them simmer away all day. This Chicken and White Bean Soup is packed with flavor, and my whole family adores it, especially the kids.



I think every cook should have a really great vegetable soup recipe. This Easy Vegetable Soup is mine, one that I make year-round. It adapts well to veggies you have on hand, and the flavor really is deep and delicious. I love pairing this with a hearty bread, and it makes a delicious and comforting meal.

Cooking One Of My Favorite Holiday Party Recipes, Mexican Meatball Soup

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SeasonedGreetings #CollectiveBias

I don't know about you, but I feel like this fall season is going by so quickly. I'm already pulling out some of my favorite holiday party recipes and getting ready to make lots of delicious party food for my friends and family.

One of my all-time favorite recipes is this Mexican Meatball Soup. This soup, along with cheese enchiladas, has become the traditional menu that we make every year for my son-in-law's birthday, which is on Christmas Eve.

My son-in-law, Jacob, has two brothers with birthdays also near Christmas, and so as a child, he never had a birthday party. In our family, my own children always had parties, so when he married my daughter, we started having a birthday party for him every year.

This weekend I decided to make some Mexican Meatball Soup for dinner. It's been so cold, and the thought of this yummy soup simmering on the stove sounded good.

One of the key ingredients to making the soup, especially the meatballs, is Tabasco. It enhances the flavor of all the ingredients, and gives it the perfect kick of spice that makes this soup tastes so delicious.

While I was shopping at Safeway, I picked up three kinds of our favorite Tabasco flavors, Original Red, Chipotle, and Jalapeño. It isn't just a condiment, but adds great flavor to stews, burgers, chili, meatloaf, and more.

The first step in making this soup, is to make the meatballs. I used to fry them, but now I just pop them in the oven for about 12 minutes, and it's so much easier.

To a pound of lean ground beef, add an egg, breadcrumbs, chopped onion, catsup, oregano, and salt and pepper. And for that extra special flavor, add Tabasco. I usually add 3 tablespoons and it's just the right amount. But you can add more or less, to suit your taste buds.

Mix up the meat into 1-inch round balls and pop in the oven. I have a hard time resisting eating a few when they are done, and have to remind myself they are for the soup. They are good!

Chop zucchini, carrots, and onions and put into a Dutch oven or large soup pot. Add garlic. Cook for about 8 minutes , then add salt, pepper and taco seasoning.

The Tabasco and taco seasoning add great flavor to this soup, without making it too spicy. I always use the Original Red flavor when I make this recipe, but I think the Chipotle or Jalapeño flavor would work well, too. I'm a big fan of all the flavors, and so is my family.

After the vegetables have cooked and slightly softened, add the beef broth, a can of corn, a can of diced tomatoes, 1 cup of cooked rice, and the meatballs. Then add 1/2 teaspoon salt and pepper, 2 tablespoons Tabasco, and then let the soup simmer for 30 minutes.

I have made this soup with and without the rice, and it's great either way. But the rice does make the soup stretch even further, something I learned one year when we had more birthday party guests than we expected.

And I always have the Tabasco on hand when serving the soup, for those who might want to add more.

I found Tabasco in the condiments and sauces aisle at my local Safeway. They were even on sale, which made me pretty happy because I love saving money when I can.

I really love cooking, especially during the holidays. And I'm always looking for ways to make my recipes taste extra special, and using Tabasco does that.

I'm looking forward to making my Mexican Meatball Soup and enchiladas again this year for my son-in-law's birthday, and having the whole family gathered to celebrate.

What dishes do you serve every year during the holidays and have become a tradition in your house?
Leave me a comment, I would love to know!

Recipe for Mexican Meatball Soup

Ingredients:

For the meatballs:

1 pound lean ground beef
1/2 cup onions, chopped small
1/3 cup dry bread crumbs
1/4 cup catsup
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Tabasco Original Red flavor


2 tablespoons olive oil
1 medium onion, chopped
2 small zucchini, peeled and chopped into small cubes
2 medium carrots, peeled and chopped
3 cloves garlic, minced
1 tablespoon taco seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups beef broth
1 15-ounce can tomatoes
1 15-ounce can corn
1 cup cooked rice
2 tablespoons Tabasco
shredded cheddar cheese for top if desired

Directions:

Mix together meatball ingredients in a bowl. Shape meat mixture into 1-inch meatballs and place on an oiled cookie sheet. Bake in a 350 degree oven for 12 minutes, turning them once after 6 minutes. Set aside.

In a Dutch oven or large soup pot, heat oil. Add the onion, zucchini, carrots, and garlic. Stir and cook for about 8 minutes, or until vegetables have slightly softened. Add taco seasoning and salt and pepper, stir.
Add beef broth, meatballs, tomatoes, corn, rice, and Tabasco. Stir together, let simmer on low heat for 30 minutes.
Taste, and add more salt, pepper, or Tabasco if desired.

Top with cheese, if desired.

Makes 6-8 servings.

Easy Vegetable Soup with Kale

I have officially become a soup snob. I didn't know this would happen when I started making all of my soups from scratch, but it did. And I'm glad.

I'm the kid that was raised on canned soup. Every day when I came home from kindergarten, my mother would have tomato soup and a grilled cheese sandwich waiting for me. Sometimes it was chicken noodle, or maybe bean with bacon, but the soup always came out of that familiar red and white can.

This was many decades ago, and I raised my own children on canned soup. I never had the time or the interest to make my own from scratch, and why bother when it was so easy to open up a can?

But then I started making my own soup. It might sound immodest, but I don't care when I say my soup tastes so much better than anything I ever ate that came out of a can.

I think it starts with the intention of making something delicious in my soup pot, with the olive oil, and the onions that seem to be the basis of most soups. It's homey, and it's comforting to know that with all the uncertainties out there in the world, I have made something that feels safe, feels reassuring.

That might be a lot to say about a pot of soup, but for me, it's true. And this easy vegetable soup with kale is just the soup I needed to make during the cols spell we have had the last few days.

Feel free to change the veggies up if you don't have all of them on hand. I do love adding kale to as many soups as I can because I like it and it's so good for you. Vegetable soup is one of my favorite soups to make, and this recipe is easy.

On a cold day, for me, there's nothing better than a hot bowl of soup. It's one of the small pleasures in  life that are important. And small pleasures make for a happy life.


Recipe for Easy Vegetable Soup with Kale

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 carrots, peeled and chopped
3 garlic cloves, crushed
1 tablespoon salt
5 cups chicken stock
3 large potatoes, peeled and cubed
1 14 ounce can diced tomatoes, drained
1 cup frozen corn
1/2 bundle kale, chopped
1 teaspoon pepper

Directions:

Heat olive oil in large Dutch oven or heavy pot over medium-high heat. Cook onion, celery, carrots, garlic and salt. Stir occasionally, until onions are translucent, about 8 minutes.
Add stock and bring to a boil. Add potatoes, and bring back to a boil for 3 minutes. Add tomatoes, corn, kale, and pepper. Reduce heat and simmer about 20 minutes, until vegetables are tender.

Makes 6 servings.

Cream Of Mushroom Soup

Since I am such a mushroom lover, Cream of Mushroom Soup is one of my favorites. There is just something so earthy and wholesome about this soup that makes it perfect for dinner on a cold fall evening.

The base of the soup is sautéed onions, rosemary, garlic, bay leaves, and chopped button mushrooms. This smells so wonderful as the mushrooms cook.

I served this for dinner, along with a simple green salad, and warm garlic bread sticks. It was so good, and I was hoping there would be leftovers for lunch the next day, but no such luck. But I'm always happy when my family loves what I make them.

I topped the soup with roasted tomatoes that have been packed in olive oil. They are so delicious this way, and are really one of my favorite soup garnishes for creamed soups. You can find them at the grocery store in bottles, or like I did, at your store's salad bar. I just put a few in a container, and they are less expensive this way.

Recipe for Cream Of Mushroom Soup

Ingredients:

1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons rosemary
1-1/2 pound button mushrooms, coarsely chopped
2 14 ounce cans chicken broth
2 cups whipping cream
1/2 cup roasted tomatoes in olive oil

Directions:

In a large Dutch oven or soup pot, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes, or until onion is tender. Add mushrooms; cook and stir 5 minutes.
Add broth, bring to boiling. Reduce heat: simmer uncovered 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
In a blender, or using a hand-held blender, blend soup until almost smooth. Return to pot (if using a regular blender) and season with salt and pepper, to taste. Bring to boiling. Whisk in cream, heat through.
Ladle into soup bowls, and top with roasted tomatoes.

Makes 6 servings.

Butternut Squash Soup From Organic Marin Cookbook

I've been seeing all the pumpkins and different kinds of squash in the grocery stores lately, and it inspired me to make some Butternut Squash soup. This soup is such a great one to make on a chilly fall day, and it's also one of my favorites.

This recipe comes from a beautiful book that I bought a few years ago, Organic Marin. It's filled with delicious recipes, and inspiring photos that will make you want to go in the kitchen and start cooking.
I've also seen this at the library, so if you come across it there, be sure and check it out, I know you'll enjoy it.

I just love butternut squash, and use it in lots of recipes during the fall and winter. And it's super healthy for you.

I roasted two squashes, and will freeze the squash from one of them to make soup again in a couple of weeks. It freezes very well, and it's so handy to roast two at the same time.

Pair this with a light salad, and some crusty warm bread for a delicious fall dinner.

Recipe for Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 large butternut squash (about 3 pounds) halved and seeded
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cloves garlic
4 thyme sprigs
3 tablespoons unsalted butter
1 large yellow onion, chopped
3 shallots, chopped
4 cups chicken or vegetable stock
1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Rub the olive oil over the cut sides of the squash and season with 1/4 of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash for 50 to 60 minutes, until the squash is soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop and set aside.

Melt the butter in a Dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Puree the soup until smooth with a hand-help blender or in a food processor. Return to the pan if necessary and stir in the cream. Taste and adjust the seasoning if necessary.

Serves 6 as a first course.