Soups

Yummy for a winter night.

Preheat oven to 350ºF
2lb butternut squash, roasted
2 tsp oil
1 large onion, chopped
4 cloves garlic - roasted till soft
3 apples, peeled, cored and chopped
1 Tbsp frozen, grated ginger
½ Tbsp curry powder
½ tsp cumin
4 cups chicken broth
1 cup apple juice
Sea salt and pepper to taste
½ cup non-fat plain yogurt (optional)

Cut butternut squash in half, scoop out seeds and bake for 45-60 minutes. When cool, remove rind and coarsely chop flesh. In a large soup pot, heat oil over medium heat, add onions and sauté until softened. Add garlic and apples and sauté until apples are soft. Add ginger, curry powder and cumin and cook for 2 minutes. Add squash, chicken broth and apple juice, bring to a boil. Reduce heat and simmer for 30- 40 minutes. Puree mixture with blender, return to pot and heat through. Adjust seasoning to taste. Swirl a dollop of plain yogurt on top of each bowl when serving.

1 small beet, cut in ½ or ¼
2 medium potatoes, diced
1 carrot, diced
7 cups boiling water
1 teaspoon salt
Cook in large pot for 15 minutes.

4 tablespoon butter
1 chopped onion
3 cups canned tomatoes
1 small head green cabbage, shredded
Fry onion in butter. Add tomatoes and cabbage. Add salt and pepper to taste. Simmer slowly for 10 minutes. Add to the rest of the vegetables and cook until cabbage is done. Remove cooked beets as they will not be fully cooked. Optional:  Add cream or sour cream.

Variations:
Add ground beef to recipe.
Use cooked beets and leave in soup.
 

This version is creamy but light – it doesn’t resemble the thick and heavy chowders that most restaurants serve, but it still melts in your mouth and is satisfying while tasting like sunshine and beaches and ocean waves. Without all the sand in your mouth.

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants.

Similar in taste to Hungarian-Style Stuffed Cabbage, this hearty soup is made with beef meatballs, chopped cabbage, tomatoes and broad egg noodles. It only takes a little over an hour to prepare, but if you can, make it a day in advance to give the flavors extra time to develop. Served with a green salad, it makes for a satisfying meal.

Served with a crusty piece of bread, this feel-good soup makes a delicious lunch or dinner, and it’s incredibly easy to make.

Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.