Zucchini Dill Soup

If you can’t find pre-sliced zucchini or yellow squash in the grocery store, slice it yourself. Feel free to be creative and toss in your own ingredients to suit your tastes. This soup can be reheated the next day. 


2 Tbsp. unsalted butter
1-1/2 to 2 lbs. sliced zucchini and yellow squash
1 large onion, chopped
2 tsp. chopped garlic
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
5 cups low sodium chicken broth
½ cup heavy cream (optional)


Melt butter in large pot over medium-high heat. Add zucchini, onion, garlic, dill and parsley. Sauté until tender, about 10 minutes. Add broth and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes. When done, remove pot from heat. Let cool slightly and then blend with immersion blender. If you like a creamy soup, gently stir in the heavy cream at this stage. Ladle into individual bowls and serve. Serves 6 to 8.


Zucchini Soup

Butternut Squash Soup


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


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.

French Onion Soup


1/4 cup butter
5 cups thinly sliced onions
1/4 tsp. sugar
1 cup red wine
4 cans (10-1/2 oz.) condensed beef broth, undiluted
4-6 French bread slices, each one inch thick
1 cup grated Swiss cheese
Olive oil


Preheat oven to 325 degrees. Melt butter in large soup pot. Add onions, stir, and simmer, covered, until golden, about 15 minutes, stirring occasionally. Uncover, raise heat to medium, and stir in sugar. Cook 10 minutes. Add red wine and beef broth, bring to boil. Reduce heat and simmer for 30 minutes. (Can freeze soup at this stage if desired).

Meanwhile, toast bread slices until browned on both sides. Sprinkle each slice of bread with grated cheese and a few drops of olive oil on top. Pour soup into oven-proof tureens. Float toast, cheese side up, one slice in each bowl. Bake for 20 minutes, then put under broiler for a minute or until top is browned and bubbly. Serve immediately, or cool and refrigerate, covered. May be reheated in oven.