SQUASH AND FETA SOUP

We have another recipe on this blog for butternut squash soup.  I love it so much, but the rest of my family doesn't enjoy it as much.  This recipe for squash and feta soup was well received by my whole family.  The toppings add so much and the squash flavor is not as pronounced. It's sure delicious! It can easily be made gluten-free by using gluten-free bread to make the croutons or just leaving them out.

• 2 pounds peeled and diced squash, about 6 cups You can use pre-chopped butternut squash to save time, if desired
• 1 onion, chopped into 1" pieces
• 1 carrot, chopped into 1/2 slices
• 6-8 garlic cloves, smashed
• 3 T minced rosemary
• 4 T olive oil, plus a little extra
• 1 t kosher salt
• 1/2 t black pepper
• 8 oz block of feta cheese
• 1 1/2 T honey
• 3-4 T chopped sage leaves,  about 8-10 fresh leaves
• 32 oz chicken broth 

 Sourdough Croutons

• 3 cups rustic sourdough bread cubes about 3 large slices, cubed into 1" squares
• 1 tablespoon butter
• 1 tablespoon olive oil

For Garnishing

• additional honey
• chopped sage
• additional crumbled feta
• chili crisp oil

• Preheat oven to 425℉. Line sheet pan with parchment.
• Place squash, onion, carrot, garlic, and 3 T rosemary on pan in a pile.
• Drizzle everything with 4 T of olive oil. Add 1 t of kosher salt and ½ t of black pepper.
• Toss and massage everything together evenly coat in oil. Then spread it out evenly into a single layer.
• Make a small space in the center of your pan and add the block of feta. Drizzle a little more olive oil on top of it and gently rub on top and sides of cheese.
• Place pan in oven and cook for about an hour (check after 45-50 minutes). Cook until vegetables are turning golden.
• Meanwhile, make the croutons. Drizzle bread cubes with 1 tablespoon olive oil and use hands to coat them all well. Heat a skillet to medium heat. Add butter to pan. Add bread and toss until both sides are golden brown. Set aside. Croutons will not be crispy- they will be toasted on the outside and be soft and chewy in the center.
• Remove pan from oven. Transfer all the contents of the pan into a blender, including all browned bits and olive oil.
• Add 1 ½ T honey and 3-4 T  sage to blender. 
• Add broth to blender. Puree until completely smooth.
• Pour soup into a pot on your stove to keep warm. Add more salt to taste. Add more honey, if desired.
• Ladle soup into bowls and top with a few croutons, honey, chopped fresh sage, additional feta, and a little drizzle of chili crisp.

Recipe by Our Best Bites

Superior Zuppa Toscana

 I've always been lukewarm toward Zuppa Toscana. Most recipes I've tried have good flavor, but thin, watery broth and sparse sausage and vegetables. This recipe is more rich and filling. I love the addition of the zucchini. And who wouldn't appreciate both bacon AND sausage?! Yum!

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• 10 slicesthick-cut bacon, diced
• 2 Tolive oil
• 1 lbground Italian sausage
• 1 mediumyellow onion, diced
• 4 garlic cloves, minced (about 1 T)
• 1 quart chicken stock
• 2 tchili powder, (optional)
• 2 largerusset potatoes, peeled and chopped
• 2 medium zucchini, quartered and sliced
• 1 c heavy cream
• 1 bunchkale, stemmed chopped
• ¼ cgrated Parmesan cheese, plus more for serving
• 1 tkosher salt, plus more to taste
• Black pepper, to taste
• 1 tred pepper flakes, for serving
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1. Place the diced bacon in a large skillet. Cook on medium heat, stirring occasionally, until the bacon gets crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the fat in the pan. 

2. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, until browned, about 10 minutes. Transfer the sausage to the plate with the bacon. 

3. Add 2 tablespoons of the reserved bacon fat to the pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the chili powder, potatoes, and zucchini. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. 

4. Add the sausage and about 3/4 of the bacon to the soup. Stir in the cream, kale, Parmesan and salt and cook, stirring, until the kale is wilted, 2 to 5 minutes. Taste and season with more salt and pepper. 

5. Top individual servings with the remaining bacon, Parmesan, and red pepper flakes.

Recipe by Modern Proper

CREAMY LEMON CHICKEN ASPARAGUS SOUP

 

3 cups chopped rotisserie chicken
2 tbsp olive oil
3 cloves garlic, crushed
1 bundle asparagus 
2 Tablespoons flour, optional
2 14 oz cans full fat coconut milk
3 cups chicken broth
Juice of 2 lemon
zest of 1 lemon
1 t Salt 
1/4 t Pepper
1/4 cup chopped fresh basil

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Chop about 1/2 inch off the bottom of the asparagus and discard. Slice the remaining stall into one-inch pieces. Add oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes depending on thickness of asaparagus until asparagus is crispy. Add flour, if using to thicken, and stir for 1-2 minutes. Add coconut milk, broth, and chicken to the pot. Bring to a boil, then reduce heat. Let simmer for 5-7 minutes, stirring. Just before serving, add lemon juice and lemon zest, salt, and pepper. Garnish with basil.

Recipe inspired by Wholesome  Licious

Tortellini Soup

This recipe has become a family favorite because it is so delicious, but pretty quick to put together.

1 pound mild italian ground sausage

1 medium yellow onion, minced

6 garlic cloves, minced

1 quart chicken stock

1 (14-ounce can) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sea salt

1 bunch curly kale, stemmed and roughly torn

10 ounces fresh tortellini

1 cup heavy cream

Parmesan cheese, grated for serving (optional)

¼ teaspoon red pepper flakes, for serving (optional)

1. 
   Heat a large pot over medium-high heat. Add the sausage, onions, and garlic and cook, breaking up the meat with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.
   Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes. 
   Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.

Recipe by The Modern Proper

Chicken Orzo Soup

2 stalks celery--chopped
2 medium carrots--peeled & chopped
1/2 medium onion--chopped
1 T. butter
1 T. olive oil
3 cloves garlic--minced
1 T. flour
6 c. chicken broth
1/4 t. Italian seasoning
1 c. orzo pasta
2 c. chopped rotisserie chicken
1 T. lemon juice
1 T. chopped parsley
salt and pepper to taste

Saute celery, carrots, and onions in the butter and olive oil over medium-high heat for 5-7 minutes.  Add garlic and cook for another 30 seconds.  Add flour and stir until mixed in. Add chicken broth and stir well.  Add Italian seasoning. Bring to a boil, reduce heat, add cover to pot and keep slightly ajar, and simmer for 15 minutes.  Stir in the orzo and cook for 10 more minutes--stirring often to prevent scorching. Remove from heat.  Add Chicken, lemon juice, parsley, salt and pepper. 

Recipe adapted from Salt & Lavender blog    

Instant Pot Beef Stew

• 1 tablespoon coconut oil
• 1/2 cup chopped onions
• 6 ounce can tomato paste
• 1 15 oz can beef broth
• 1 cup water
• 1 t. beef better than bouillon
• 3 tablespoons soy sauce 
• 2 tablespoons instant/minute tapioca 
• 2 bay leaves
• 1/4 teaspoon black pepper 
• 2-3 pounds stew meat or roast cut into chunks
• 2 to 2 1/2 cups chopped carrots, about 1/2-inch pieces
• 2 to 2 1/2 cups peeled and chopped potatoes, about 1/2-inch pieces
• 2 cups frozen peas

Select the Saute function on the Instant Pot--normal level. Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. 

Add the beef broth, water, beef better than bullion and tomato paste.  Stir until  the tomato paste is mixed in.

Add soy sauce, tapioca, bay leaves and black pepper and stir.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes 

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry.  Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure. Take out the bay leaves. Stir in the frozen peas and add salt and pepper to taste.

Adapted from https://www.melskitchencafe.com 

White Chicken Chili

My friend made me this yummy chicken chili and it was really good!

2 cans - rotel tomatoes
2 cans - great northern beans (drained)
2 cans - shoepeg corn
2 cans - chunk chicken breast or 2 c. cooked and shredded chicken
1 package - McCormick slow cookers fiesta chicken
Chicken broth - use to create the consistency you desire
Top with cheese

Combine all ingredients in the crockpot. Cook on high 2-3 hours.

Tomato-Basil Soup

Our entire extended family just loves this soup.  My friend made it recently for us when we went to her home for lunch.  I shared it with my family and it was a hit!  We like to serve this soup with these grilled cheese sandwiches.

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped
• 3 teaspoons minced garlic
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded parmesan cheese

roux

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half
• 2 cups milk
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1. Put first eight ingredients (through broth) into a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream and milk (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Note: To make things easier, I blend the ingredients before placing them in the Crockpot.

Recipe Source: Adapted from a recipe by Creme de la Crumb

Zuppa Toscana Soup

I love this soup from Olive Garden; it is my favorite.  This recipe tastes just like it. 

1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/4-1/2 tsp. red pepper flakes (Depending on how hot your family likes it. 1/4 is mild)

3 1/2 cups chicken broth
4-5 small-medium russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the broth to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

 

 

 Recipe adapted from: Annie's Eats

Roasted Chicken Gnocchi Soup

When I was pregnant, I was brilliant enough to have braces at the same time.  FYI: that equals torture.  You're already limited in what you can eat because you're so nauseated, but to complicate things now you can't chew anything because it hurts too bad.  After a visit to tighten my braces, I was pretty much starving for a couple of days.  One evening my husband took me out to Olive Garden.  I usually get the salad because it's amazing, but I decided on soup because I thought I wouldn't have to chew it too much.  I chose the roasted chicken gnocchi and I was blown away!  It could be because I hadn't eaten much for a couple days, but it was like a bowl of heaven.  And that's where we'll end the story because the rest of my night was, well, less than delightful and you don't want to know the details.  I promise.

I am so happy to have found this recipe to make it at home.

1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (I prefer to use half the meat from a grocery store rotisserie chicken.  Less work and tastes more like the roasted chicken used in Olive Garden's soup)
1 package gnocchi, cooked  (I found this in the pasta section of Walmart)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg

In large pot, saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions in a separate pot.

Into the half and half mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Add additional salt to taste (it definitely needs it).
Recipe: CopyKat