Oh yes, this is roasted butternut squash soup and so much more! For fear of a title too long to tweet about, the roasted Honeycrisp apples and sweet Spanish onions are the silent partner in the recipe, but just as important as the squash. With fall upon us, everything tastes better roasted in the oven and the bonus is no effort involved in this cooking process. So, pull out your sweater and grab a spoon, your new favorite fall soup is in the bowl.
Category Archive Soups & Stews
Gazpacho with spicy shrimp is one of those recipes you’ll be glad to pull out when it’s too hot to cook. There are thousands of recipes for this Spanish raw vegetable soup, but the bottom line is it’s a chopped salad in a bowl. As a home cook, you can pick and choose your vegetables from whatever’s in the fridge or your garden. If the ingredients are fresh, you can’t go wrong. Adding spicy poached shrimp keeps it light and healthy with a little punch of protein to make it a substantial meal.
We may be a week into spring, the ground’s still frozen, the down jacket’s still on and comforting soup rather than seasonal salad is still the preference. Spring bean soup with pistou is the best of both worlds: white bean soup with seasonal ingredients such as leeks and kale with a pistou of fresh basil on top. The secret ingredient of miso and a Parmesan rind brightens the flavor so it looks and feels like spring with a winter heartiness to keep us warm just a bit longer.
With the Olympics in Russia just days away, Secrets of a Home Cook had a hankering for borscht. It’s soup made with beets hence the vibrant crimson color with its origins cutting a wide path through Eastern Europe and Russia. So many variations, hot cold, with meat, without, tomato sauce, beans; different countries and ethnic backgrounds all have their own take on borscht. This left the door wide open to find the one that was just right for SHC and after a thorough peruse on the internet, The Kitchn’s recipe was just right. It’s really nothing more than veggie soup, light and luscious with a few secret ingredients and a few additional home cooks tweaks. It’s as traditional as it is contemporary and not your Bubby’s borscht.
The day after Thanksgiving may have you feeling a little stuffed. Treat yourself to a warm bowl of healthy white bean spinach soup with feta. It’s simple to make and your kitchen won’t smell like Thanksgiving turkey. You could even make it in advance; it’s freezer friendly and will stay fresh in the fridge for 4-5 days. Best of all, with soup you can reclaim your inner strength to start cooking all over again for those other holidays, not to mention shopping….
Before there was chicken broth in a box (which lasts forever) or chicken tenders that really don’t look like chicken at all or cooked chicken in shrink-wrap (which almost lasts forever), there was plain old chicken. It’s hard to believe that back in the olden days a string of dinners started with one whole chicken. Home cooks are not the wasteful sort, so roast that chicken and save the carcass for the easiest, tastiest and thriftiest homemade mom’s chicken noodle soup ever.
Erase the ravages of the weekend and all that overindulging by whipping up a big batch of butternut black bean stew. This stew rings all the healthy bells and whistles; vegetarian, vegan, gluten free, low fat, but tasteless its not. In fact it’s amazing how satisfying hearty beans and squash are combined with a few well-chosen spices. Of course, it’s a home cooks prerogative to mix it up a bit too. Here are the secrets…
The French call it Bouillabaisse, the Italians call it Cacciucco and here in New Jersey, it’s simply All-American seafood stew. Why All-American? Because local is best, especially when it comes to seafood. That means little neck clams from Maine, mussels from Connecticut. Cod, squid and shrimp from the Atlantic Ocean somewhere off the coast of our great Garden State. It may not be as glamorous as the coast of France, but it’s just as fresh and robust with the same briny flavors. Don’t forget a loaf of crusty bread for dunking.