Category: Soups

Butternut Squash Soup

Ingredients

2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses

Directions

Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.

If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.

Minestrone Soup

Ingredients

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta

Directions

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.

Sweet Onion Chowder

Ingredients

1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half

Directions

Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.

Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.